Baking Science II

Catalog description

The science involved in baking processes of chemically-leavened products. The course will discuss the function of ingredients used in chemically-leavened products, in contrast to functionality in yeast-leavened products. Students also will be introduced to the formulation, processing and equipment used in a variety of products including batter cakes, foam cakes, quick breads, muffins, cake doughnuts, and cookies. Processing is discussed in light of the physical-chemical transformations for each product category.