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Course Information

Course Name
Turkish Ekmek ve Makarna Üretiminin Temelleri
English Fudament.of Baking&Pasta Proc.
Course Code
GID 512E Credit Lecture
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
Required Facilities
Other References
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