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 hour lecture a week.
Online offering of this course is not open to the undergraduate students majoring in BSM, FSM, and MSM.
Requisites: Prerequisite: BIOCH 265 or CHM 350 and CHM 351.
Recommended prerequisites: PHYS 113, MATH 205, and BIOL 455