Why does one formula work, and another does not?

Are you seeing premature staling or unexpected mold growth?

This course will help you understand these challenges by exploring the uses and functions of ingredients in bakery products, from wheat and flour to dough strengtheners and other miscellaneous baking ingredients. This course will also prepare you for the Science of Baking: Bread & Rolls and Science of Baking: Cakes & Sweet Rolls.

14 modules cover the following topics:

Wheat and Flour
Flour and Dough Testing
Sugars and Sweeteners
Fats and Oils
Dough Strengtheners, Crumb Softeners, and Emulsifiers
Eggs and Egg Products
Milk and Milk Products
Starches and Gums
Yeast Foods, Oxidation, and Reduction
Yeast and Fermentation
Miscellaneous Baking Ingredients
Enzymes in Baking
Chemical Leavening
Staling of Baked Products

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Each module in Science of Baking: Ingredient Technology comes with an accompanying quiz to test your knowledge. You must receive a minimum score of 70% on each quiz to successfully pass. Upon successful completion of the course, you will receive a certificate of completion and 11.2 continuing education credits. You have up to three years to complete the course.

Internet access
Email account (must be individual)

More Confident

My knowledge, skills, and competencies have been improved. Now I feel more confident and challenged to do my job successfully, providing leadership and impacting the bottom line.

— Emmanuel Ofurum