Science of Baking: Module 3 Bread and Rolls
The Science of Baking: Module 3 Bread and Rolls delves even deeper into the science of breadmaking by buildings upon the lessons in the Foundations and Ingredient Technology modules. Bread and Rolls teaches students about a wide variety of products and processes – from standard white pan bread to tortillas, English muffins, and beyond.
- Dough Mixing/Fermentation Systems
- Dough Processing
- Bread Processing Equipment
- The Science of Breadmaking
- White Pan Bread
- Variety Pan Breads
- Hearth Breads
- Hard and Soft Rolls, Bagels
- Evaluation of Baked Bread
- Tortillas, Pizza and Flat Breads
- English Muffins
- Frozen Dough Production
- Freezing Fresh Baked Products
Upon successful completion of this course you will receive 10.4 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.
13 lessons, 10.4 CEUs
- Internet access
- Individual work or personal email account
To purchase additional modules, return to the Science of Baking page.