Baking Principles/Ingredient Functions

Catalog description

In this class, instructors will focus on the primary functions of ingredients in baked goods, with an emphasis on yeast-raised dough, sponge dough, straight dough and modified straight dough methods. Students are exposed to chemical, physical and biological leavening principles, as well as the understanding of the characteristics and functions of baking ingredients. Students will study formulas that work on scientific principles and their outcomes.