Overview
Part one: Discuss the physicochemical changes that occur during the processing, on the ingredients in bread.(suggested word count 1000)
Part two: Reflect and discuss the merits on the changes that should occur in order to develop the product for either: celiac or lactose intolerant people. (choose one subject only, suggested word count 500)
Assessment briefing: The assignment is divided into two Parts, the layout of the assignment should follow the layout shown below. Follow the format below include the headings as indicated.
Contents
- Title page
- Introduction
- Part one of the research question (1000 words)
- Mini conclusion related to part one
- Part two of the research question (500 words)
- Mini conclusion related to part two
- Conclusion
- References