| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
DR. ÖĞR. ÜYESİ HÜSEYİN ÖNEY |
| Mode of Delivery |
This course is conducted only in the form of face to face teaching. |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
AŞÇ101 Nutrition and AŞÇ110 Technology of Food courses are recomended to take for the students who are taken/will be taken this course. |
| Recommended Reading List |
Doğan, Hakan (2016) Ekşi Mayalı Ekmekler, İstanbul:Alfa. Dinç, Taha (2019) E Karakılçık Ekşi Mayaya Dair Her Şey, MutfakKitap yayınları.Ünüvar, Şerife (2008) Ekmek ve Ekmek Çeşitleri Üretim Teknolojisi, Ankara:Savaş Yayınevi.METRO (2010) Yediğimiz Ekmek, İstanbul:Metro Kültür Yayınları. |
| Assessment methods and criteria |
Midterm Exam 30%Practice 30%Final 40% |
| Work Placement |
In this course, students practice for baking bread. |
| Catalog Content |
Introduction to Bread; History of Bread; Tools Used in Bread Making and Their Properties; Equipment Used in Bread Making and Their Properties; Tools Used in Bread Making Measuring Cups; Kneading and Fermentation; Pre-Mays; Sourdough; Simple Breads; Enriched Breads; Breads Made by Opening; Filling, embellishment, spreading materials and spreading techniques; Problems with Bread; Bread and the Environment |
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