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Nov 26, 2024
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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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