Lesson 1Emulsifiers, Binders, and Texture Makers (Lecithin, Xanthan, Gelatin, Egg, Psyllium): Roles in Structure and MouthfeelLook at emulsifiers, binders, and texture makers like lecithin, gums, gelatin, egg, and psyllium. Learn how dem stabilize mixtures, improve crumb, and control spread, chew, and air in different pastry types.
Lecithin in doughs, batters, and fillingsXanthan and other gums for viscosity controlGelatin and alternatives for gelling systemsWhole egg, yolk, and white functional rolesPsyllium as binder in gluten-free formulasBalancing multiple texturants in one recipeLesson 2Healthy Fats (Olive Oil, Nut Oils, High-Oleic Sunflower): Softness, Flavour, Shelf StabilityLook at healthy fats like olive, nut, and high-oleic oils. Understand softness, melting way, flavour release, and oxidation, and how to replace butter while keeping flakiness, tenderness, and shelf stability.
Fat crystal forms and plasticity in doughsReplacing butter with liquid and nut oilsHigh-oleic oils for extended shelf lifeFlavor pairing of oils with pastry stylesManaging oxidation, light, and heat exposureEmulsifying oils for tender, even crumbsLesson 3Getting Ingredients, Cost Thinking, Label Impact, and Allergen HandlingLearn how to get functional ingredients proper, balancing cost, quality, and sustainability. Look at supplier checking, clean label ways, allergen control, and papers needed for safe, open products.
Evaluating suppliers and ingredient specsCosting formulas and margin protectionOrganic, non-GMO, and sustainability claimsClean label and short-ingredient listsAllergen segregation and cross-contact plansDocumentation, COAs, and traceabilityLesson 4Sugar Alternatives and Moisture Keepers (Fruit Purees, Polyols, Allulose, Erythritol): Sweetness Mapping, Browning, Freezing Point and Moisture MixCheck sugar alternatives and moisture keepers, including fruit purees, polyols, and allulose. Learn sweetness mapping, browning way, freezing point drop, and moisture mixes in doughs and frozen treats.
Relative sweetness and flavor profilingFruit purees for sweetness and bindingPolyols and allulose in low-sugar bakingBrowning, caramelization, and Maillard shiftsWater activity, humectancy, and softnessFreezing point control in frozen dessertsLesson 5Whole Grain Flours and Oat Ingredients: Fibre, Water Absorption, Dough HandlingStudy whole grain and oat ingredients, dem fibre quality, water absorption, and effect on dough handling. Learn how to balance water, gluten build, and texture to make nutritious, stable pastry recipes.
Comparing whole wheat, spelt, rye, and oat floursSoluble vs insoluble fiber in pastry formulasWater absorption curves and hydration testingAdjusting mixing and rest for heavy doughsImpact on gluten strength and crumb structureFlavor, color, and staling in whole grain bakingLesson 6Seeds, Nuts, and Omega-3 Sources (Flaxseed, Chia, Walnuts): Oxidation Risks, Grinding/Storage, Texture ImpactStudy seeds, nuts, and omega-3 sources as functional add-ins. Understand oxidation risks, grinding and storage ways, and how particle size and roasting affect texture, flavour, and nutrition placement.
Flax, chia, and walnut nutrition overviewGrinding seeds for bioavailability and textureRoasting profiles and flavor developmentPreventing rancidity and off-flavorsInclusion rates and dough structural impactUsing seed gels as egg or fat replacersLesson 7Probiotics and Fermented Ingredients: Viability Challenges in Baked Goods and After-Bake Add StrategiesUnderstand probiotics and fermented ingredients in baked goods. Learn viability limits during baking, ways for after-bake add, and how ferments like sourdough affect flavour, digestibility, and product placement.
Heat tolerance of common probiotic strainsEncapsulation and post-bake dosing methodsSourdough and preferments for flavor and healthUsing kefir, yogurt, and cultured dairyFermented plant bases in functional pastryRegulatory and labeling for probiotic claimsLesson 8Plant Proteins and Dairy Proteins (Whey, Milk Powder, Greek Yogurt): Protein Give, Denaturation, GellingAnalyze plant and dairy proteins for structure, tenderness, and nutrition. Learn denaturation, gelling, and foaming way, and how to balance proteins with starches and fats in cakes, cookies, and high-protein snacks.
Comparing soy, pea, and other plant proteinsWhey and milk powders in cakes and cookiesGreek yogurt in batters and chilled dessertsProtein denaturation during mixing and bakingGelling, water binding, and crumb firmnessFormulating high-protein, low-dryness pastriesLesson 9Fibres and Prebiotics (Inulin, Resistant Starch, Psyllium): Mouthfeel, Moisture Keep, Shelf Life EffectsLook at inulin, resistant starch, psyllium, and other fibres as functional tools. Understand how dem influence thickness, moisture keep, sweetness feel, and shelf life while supporting gut health claims.
Types of prebiotic fibers used in pastryInulin for fat reduction and creamy mouthfeelResistant starch for glycemic control and bulkUsing psyllium for binding and crumb softnessWater binding, aw, and mold growth delayLabeling fiber and digestive tolerance issues
