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Language of Instruction
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Turkish
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Level of Course Unit
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Bachelor's Degree
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Department / Program
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Gastronomy and Culinary Arts
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Mode of Delivery
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Face to Face
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Type of Course Unit
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Compulsory
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Objectives of the Course
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It includes the types of bread and bakery products, the source used in its production, the production methods, the main titles of the tools used.
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Course Content
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Raw materials in bakery and bakery products, basic processes applied. Working principles of machinery and equipment in the process flow, alternative bakery products.
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Course Methods and Techniques
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Ekmek ve unlu mamüllerde maya un yağlar şekerler ve süsleme ürünlerinin kullanımı özelikleri yoğurma pişirme ve sunumu ve uygulamaları
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Prerequisites and co-requisities
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None
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Course Coordinator
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None
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Name of Lecturers
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Instructor Sefa Sabırlı
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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Elgün, A., Ertugay, Z., (2002). Tahıl İşleme Teknolojisi, Atatürk Üniversitesi Yayınları No: 718, Erzurum
Fügen Durlu-Özkaya, Serap Coşansu ve Kamuran Ayhan 2013. Her Yönüyle Gıda. SİDAS Medya Ltd.Şti.
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Bread Dough Preparation (Food Technology, Megep material)200
•Preparing Bread with Additives(Food.Drink.Hiz.Al.2006)
•Preparing Products from Yeast Dough (Food.Drink.Hiz.Al.2012)
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Course Category
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Social Sciences
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%20
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Science
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%20
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Field
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%60
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