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Jan 30, 2025
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GRSC 637 - Baking Science II Credits: 3
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.
Note
Three hours of lecture a week.
Repeat for Credit
N
Requisites
Recommended prerequisite: GRSC 635.
Typically Offered
Spring
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