GID 512E - Fudament.of Baking&Pasta Proc.
Course Description
Introduction, Classification of Bakery Products
Bread Wheat and Flour Quality Evaluation
Ingredient Functionality
Methods of Bread Production
Stages Involved in Dough Mixing; Yeast Fermentation
Reactions During Oven Stage of Baking; Bread Staling
Durum Wheat and Semolina Quality Evaluation
Pasta Processing
Pasta Quality Evaluation
|
|
Course Language
English
|
|
|