Language of Instruction |
Türkçe |
Course Type |
Area Elective Courses |
Course Instructor(s) |
ÖĞR. GÖR. GÖKHAN ŞALLI |
Mode of Delivery |
This course is conducted in the form of face to face teaching and with practice. |
Prerequisites |
There is no prerequisite or co-requisite for this course. |
Courses Recomended |
GMS201 Temel Mutfak Teknikleri I ve GMS202 Temel Mutfak Teknikleri II courses are recomended to take for the students who are taken/will be taken this course. |
Recommended Reading List |
Gisslen, Wayne. (2012). Professional Baking. ISBN 978-1-118-08374-1Temel Mutfak Teknikleri. Eskişehir: T.C. Anadolu Üniversitesi Yayını No: 3239, Açıköğretim Fakültesi Yayını No: 2104, ISNB: 978-975-06-1863-5, 2016. |
Assessment methods and criteria |
Midterm Exam 40%Homework+Final 60% |
Work Placement |
Within the scope of this course, various applications are made in the direction of different breads. |
Catalog Content |
Basic Components in Bread Production; Bread and History of Bread; Turkish Food Codex Bread and Bread Variety Communique; Coverage; Definitions; Product Features; Bread in terms of Human Nutrition; Features of Basic Components in Bread Production; Flour; Water; Salt; Yeast; Yeast Variety and Feature; Supplementary Components in Bread Production; Properties of Auxiliary Components; Antimicrobial Compounds; Emulsifiers; Sweeteners; Oxidants; Enzymes; Oils; Milk and Milk Products; Soy Flour; Stabilizers; Gels and Thickeners; Calculation and Preparation of Components according to Formulation; Bread Dough; Definition and Types. |