Science of Baking: Bread & Rolls is an intermediate course that builds on the lessons in the Science of Baking: Foundations and Science of Baking: Ingredient Technology courses. This course delves deeper into the science of breadmaking and focuses on the products and processes applicable to pan breads, tortillas, flatbreads, and more.

13 lessons focus on these topics:

Dough Mixing and Fermentation Systems
Dough Processing
Bread Processing Equipment
The Science of Breadmaking
White Pan Bread
Variety Pan Breads
Hearth Breads
Hard and Soft Rolls and Bagels
Evaluation of Baked Bread
Tortillas, Pizza, and Flatbreads
English Muffins
Frozen Dough Production
Freezing Fresh Baked Products

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Each module in Science of Baking: Bread & Rolls 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 10.4 continuing education credits. You have up to three years to complete the course.