ISC478 : Bakery Science and Technology 3 (2-3-4)
Prerequisite : Have taken ISC 266 or ISC 370 or ISC 390
Structure and chemical composition of wheat. Physical and chemical properties of ingredients and their functions in bread, cake, cookie and pastry. Processing and quality control of bread, cake, cookie and pastry. Deterioration of bakery products. Quality inspection of bakery products. Field trips.