Jan 30, 2026  
2026-2027 Graduate Catalog 
    
Catalog Navigation
  Catalog Home
  About K-State
  University Leadership
  Kansas Board of Regents
  University Department Heads & Administrators
  Campuses
  Statements and Disclosures
  Governance and Faculty
  Academic Calendars
  All-University Regulations
  Academic Policies and Procedures
  Graduate School Handbook
  College of Veterinary Medicine: Student/Faculty Handbook
  Tuition and Fees
  Student Financial Assistance
  Glossary and Abbreviations
  Course Description Key
  Courses
  Colleges & Departments
  Accelerated Degree Programs
  Degrees & Certificates Offered
  Online Programs
  Accreditation and Licensure
  Archived K-State Catalogs
  K-State Research and Extension
  Research Facilities and Centers
  International Programs
  Services for Students
  Support Services
  Graduate School Admissions
  KSIS
  Auxiliary Services and Facilities
  K-State Athletics
  K-State Libraries
  WebMail
  My Portfolio
HELP
2026-2027 Graduate Catalog
Add to Portfolio (opens a new window)

GRSC 637 - Baking Science II

Credits 3

The science involved in baking processes of chemically-leavened products. The course will discuss the function of ingredients used in chemically-leavened products, in contrast to functionality in yeast-leavened products. Students also will be introduced to the formulation, processing and equipment used in a variety of products including batter cakes, foam cakes, quick breads, muffins, cake doughnuts, and cookies. Processing is discussed in light of the physical-chemical transformations for each product category.   

Note
Three hours of lecture a week.

Repeat for Credit
N

Requisites
Recommended prerequisite: GRSC 635.

Typically Offered
Spring


Add to Portfolio (opens a new window)