Mar 28, 2024  
2008-2009 Graduate Catalog 
    
2008-2009 Graduate Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

GRSC 635 - Baking Science I

Credits: (2)
Introduction to chemical and physical properties of flour and other principal ingredients used in production of yeast-leavened bakery foods. Study of major processing methods for making yeasted doughs such as breads, sweat goods, frozen dough, and partially baked goods. Examination of ingredient specifications role of quality control, keeping properties of bread products, and nutritional attributes of various types of breads.

Note
Two hours lec. a week.

Requisites
Rec. Pr.: BIOCH 265.

When Offered
I


KSIS Course Search




Add to Portfolio (opens a new window)