Information Package / Course Catalogue
Ceral Technology I
Course Code: GT239
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

This course aimed to provide to students production of cereal products according to Turkish Codex and regulations

Course Content

The preparation of raw material. Flour production. Semolina production. Cracked wheat production. Bread production

Name of Lecturer(s)
Assoc. Prof. Engin YARALI
Learning Outcomes
1.Knows raw material control, cleaning, annealing, blending and grinding processes
2.Knows flour production
3.Knows semolina production
4.Understand the production of bulgur
5.Knows and makes bread production
Recommended or Required Reading
1.Gıda Teknolojisi. Sıdıka Bulduk. 2000. Detay Yayıncılık.
2.Tahıl İşleme Teknolojisi. Prof.Dr.Elgün Ertugay. 2001. Uğurer yay.
3.Lecturer Notes (Öğr.Gör.Dr.Engin Yaralı)
Weekly Detailed Course Contents
Week 1 - Theoretical
Cereals. Classification of raw material based on the quality
Week 1 - Practice
Control of raw material
Week 2 - Theoretical
Compsiştion of Cereals. Quality Criteria. Cleaning.
Week 2 - Practice
Practice to cleaning systems
Week 3 - Theoretical
Storing. Tempering. Grinding
Week 3 - Practice
Make to grinding methods
Week 4 - Theoretical
Grinding.
Week 4 - Practice
Make flour aggregate
Week 5 - Theoretical
Wheat aggregate
Week 5 - Practice
Research to wheat aggregate
Week 6 - Theoretical
Wheat process
Week 6 - Practice
Research to wheat aggregate
Week 7 - Theoretical
Election
Week 7 - Practice
Practice to election process methods
Week 8 - Theoretical & Practice
Dryind and peeling (Midterm exam)
Week 9 - Theoretical
Food peeling methods. Food sorting
Week 9 - Practice
Making to peeling methods. Making to food sorting
Week 10 - Theoretical
Crushing and calibration
Week 10 - Practice
To knows calibration technique
Week 11 - Theoretical
Semolina and Pasta Production..Preparation of dough compounds
Week 11 - Practice
Preparation of dough
Week 12 - Theoretical
Kneading. Shaping. BakingKneading
Week 12 - Practice
To research of kneading machines
Week 13 - Theoretical
Bulgur and Tarhana Production
Week 13 - Practice
Examining the Nutritional Value of Bulgur
Week 14 - Theoretical
Bread production
Week 14 - Practice
Critical Control Points in Bread Production
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory201428
Lecture - Practice101414
Assignment40416
Term Project1022
Reading40832
Quiz1314
Final Examination1314
TOTAL WORKLOAD (hours)100
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
OÇ-1
OÇ-2
5
5
5
3
5
5
OÇ-3
5
5
5
3
5
5
OÇ-4
5
5
5
3
5
5
OÇ-5
5
5
5
3
3
5
Adnan Menderes University - Information Package / Course Catalogue
2026