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Nov 27, 2024
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GRSC 635 - Baking Science I
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.
Credits: (2)
Note:
Two hours lec. a week.
Requisites:
Rec. Pr.: BIOCH 265.
When Offered:
Fall
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