Bread Quality

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 12:Breads

Bread Quality

Bread quality is assessed based on definite external and internal characteristics. It is highly essential to examine sample loaves of each batch for standard quality.

  1. External characteristics
  2. Internal Characteristics
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Last modified: Tuesday, 6 December 2011, 6:46 AM