Fundamentals of baking; chemical and physical properties of ingredients, methods of baking all products, fundamental reactions of dough, fermentation and oven baking. or CHEM 227 or approval of department head Credits 3. 2 Lecture Hours. 3 Lab Hours.
Fundamentals of baking; chemical and physical properties of ingredients, methods of baking all products, fundamental reactions of dough, fermentation and oven baking. or CHEM 227 or approval of department head Credits 3. 2 Lecture Hours. 3 Lab Hours.
