Science of Baking: Module 2 Ingredient Technology
Science of Baking: Module 2 Ingredient Technology teaches about 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 students for the bread and cake modules.
- 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
Upon successful completion of this course you will receive 11.2 IACET continuing education units.
Enrollments are accepted any time. Lesson material and exams are accessed online using a computer. Access instructions will be e-mailed upon enrollment. Complete the course at your own pace. To receive a document of completion, students must submit an exam for each lesson and receive a 70% or above.
Time allowed to complete the course: 3 years.
14 lessons, 11.2 CEUs
- Internet access
- Individual work or personal email account
To purchase additional modules, return to the Science of Baking page.