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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

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