Course Information

Course Name	Turkish	Ekmek ve Makarna Üretiminin Temelleri
	English	Fudament.of Baking&Pasta Proc.
Course Code	GID 512E	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	-	-	-	-	-
Course Language		English
Course Coordinator
Course Objectives
Course Description		Introduction, Classification of Bakery Products Bread Wheat and Flour Quality Evaluation Ingredient Functionality Methods of Bread Production Stages Involved in Dough Mixing; Yeast Fermentation Reactions During Oven Stage of Baking; Bread Staling Durum Wheat and Semolina Quality Evaluation Pasta Processing Pasta Quality Evaluation
Course Outcomes
Pre-requisite(s)
Required Facilities
Other
Textbook
Other References