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problem 1: describe the role of water in the formation of dough for processing it to the bread, biscuits and cookie.

problem 2: Illustrate the factors influencing water absorption capacity of flour.

problem 3: How water adds in processing and freezing of the dough?

problem 4: Describe the role of water in affecting the textural properties of the bakery products.

problem 5: Describe production, properties and functions of yeast in fermented bakery products.

problem 6: Describe the functions of salt and sweetening agents in the bakery products?

problem 7: Categorize fat or shortening employed in bakery applications and describe its responsibility in the bakery products.

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