Cereal Processing Technology

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Food Legislation

Course Contents

This course includes definition of cereals, grain structure and chemical composition of cereals and their role in human nutrition, the function and technological importance of cereal components, storage of cereals and aeration of them during storage, classification of wheat, quality criteria of wheat, wheat milling, pre-milling treatments, milling and reduction systems, properties of milling products, properties of wheat flour, quality criteria of wheat flour, packaging and storage of wheat flour, production technologies of bread, pasta, biscuit and bulgur.

Weekly Schedule

1) Cereals, grain structure and chemical composition of cereals and their role in human nutrition
2) Cereal proteins, carbohydrates, lipids, enzymes, vitamins and minerals; function and technological importance of these components
3) Storage of cereals, important factors during storage, storage problems, aeration of cereals in store
4) WHEAT-Classification of wheat, its quality and quality (physical, chemical, physicochemical, rheological and technological) criteria
5) Grain structure of wheat and its chemical composition. Wheat milling-Break, Reduction and Sieving Systems
6) WHEAT FLOUR-Flour classes, flour extraction
7) Packaging and storage of wheat flour, Special Flours
8) Midterm examination/Assessment
9) Breadmaking Technology (Mixing, Kneading, Fermentation, Baking), Ingredients, ingredient quality and their effect on final product quality Baking technologies Bread staling and factors related to staling
10) Pasta-making Technology (Mixing, Kneading, Extrusion, Drying, Packaging), Ingredients, their quality, their effect on final product quality, Drying technologies
11) Bulgur Production Technology
12) Biscuit, Cake, Wafer Production Technology, Ingredients, their quality, their effect on final product quality
13) Breakfast Cereal and Cereal-Based Snack Food Production Technology
14) Starch, dextrin and glucose Production Technology
15) Turkish Food Codex-Communiques on cereal and cereal products, wheat flour, rice, semolina, bread, pasta, bulgur
16) Final examination

Recommended or Required Reading

1- Zeki ertugay, Adem elgün. Tahıl işleme Teknolojisi.

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving

Assessment Methods and Criteria

Contribution of Semester Studies to Course Grade	60%
Number Percentage Semester Studies Midterm Examination 1 50% Presentation/Seminar 1 50%
Contribution of Final Examination to Course Grade	40%
Total	100%

Language of Instruction

Turkish

Work Placement(s)

Not Required