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.