Course Flow

Week Topics Preliminary
14 Quality control of cereal and products
13 Moist grain and other process technology for cereals
12 Production of cereals for breakfast and appetizers
1 Cereals: Classification, production-consumption statistics, importance in nutrition.
2 Cereals: physical, chemical and biological properties, storage, processing of cereals. Quality properties and analysis
3 Chemical composition of cereals: carbohydrates and functionality
4 Chemical composition of cereals: Proteins and functionality
5 Chemical composition of cereals: Lipids, vitamins, mineral matters, and functionality
6 Enzymes in cereals, functionality and important
7 Storage of cereals
8 Bread production technology
9 Mid-term examination, Bread production technology
10 Macaroni, noodle and bulgur production technology
11 Biscuit, cracker, wafer, cake production technology

Resources

Lecture Notes

Elgün, A. ve Ertugay, Z. 1992. Tahıl İşleme Teknolojisi. Atatürk Üniversitesi, Erzurum.

Course Resources

Hoseney, R.C. 1994. Principles of Cereal Science and Technology. 2nd ed. American
Association of Cereal Chemists, St. Paul, MN.


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