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Nov 23, 2024
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GRSC 637 - Baking Science II
Course includes study of physical, chemical, and functional properties of ingredients and processes used in production of bakery products, including cakes, cookies, doughnuts, breads and related products. Shelf-life control and packaging of baked products is also discussed. Total quality programs, specification programs and management of distribution and purchasing systems will also be included in lectures.
Credits: (3)
Note:
Three hours of lecture a week.
Requisites:
Rec. Pr.: GRSC 635.
When Offered:
Spring
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