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 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.