The science and technology of transforming wheat into quality baked foods. Focus will be on the biophysical and biochemical basis for the functionality of intrinsic wheat constituents, e.g. starch, and gluten proteins, and extrinsic ingredients, e.g. yeast, chemical leaveners, fats, oxidants, enzymes and other improvers. Principles of product formulations and modern processing techniques used to add value to wheat as diverse foods will also be covered [3 credits]
The science and technology of transforming wheat into quality baked foods. Focus will be on the biophysical and biochemical basis for the functionality of intrinsic wheat constituents, e.g. starch, and gluten proteins, and extrinsic ingredients, e.g. yeast, chemical leaveners, fats, oxidants, enzymes and other improvers. Principles of product formulations and modern processing techniques used to add value to wheat as diverse foods will also be covered [3 credits]
