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Apr 23, 2024
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GRSC 635 - Baking Science ICredits: 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, sweet 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 lecture a week.
Requisites
Recommended prerequisite: BIOCH 265 or CHM 350 and 351.
Typically Offered
Fall
UGE course
No
K-State 8
None
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