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Baking Science and Technology
Proofing

Proofing

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proofing.pptx (0.30 MB )

Course Material

Bakery ingredients 1
Bakery ingredients 2
Mixing
Dough Mixers
Dough Fermentation
Dough dividing, moulding and panning
Proofing
Bread Baking
Slicing and Bread Packaging
Sourdough Bread
Quality control in bread industry
Biscuits and Cookies
Bread spoilage and Staling

Chapters 13
Department Institute of Food Science & Nutrition
Teacher Dr. Ghulam Mueen-ud-Din

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