Lesson 1Emulsifiers, binders, and texturants (lecithin, xanthan, gelatin, egg, psyllium): roles in structure and mouthfeelExamine emulsifiers, binders, an texturants such as lecithin, gums, gelatin, egg, an psyllium. Learn how dem stabilize emulsions, improve crumb, an control spread, chew, an aeration in diverse pastry formats.
Lecithin in doughs, batters, an fillingsXanthan an other gums fi viscosity controlGelatin an alternatives fi gellin systemsWhole egg, yolk, an white functional rolesPsyllium as binder in gluten-free formulasBalancin multiple texturants in one recipeLesson 2Healthy fats (olive oil, nut oils, high-oleic sunflower): plasticity, flavor, shelf stabilityExplore healthy fats such as olive, nut, an high-oleic oils. Understand plasticity, meltin profile, flavor release, an oxidation, an how to replace butter while preservin flakiness, tenderness, an shelf stability.
Fat crystal forms an plasticity in doughsReplacin butter wid liquid an nut oilsHigh-oleic oils fi extended shelf lifeFlavor pairin of oils wid pastry stylesManagin oxidation, light, an heat exposureEmulsifyin oils fi tender, even crumbsLesson 3Ingredient sourcing, cost considerations, labeling impact, and allergen managementLearn how to source functional ingredients responsibly, balancin cost, quality, an sustainability. Explore supplier evaluation, clean label strategies, allergen control, an documentation needed fi safe, transparent products.
Evaluatin suppliers an ingredient specsCostin formulas an margin protectionOrganic, non-GMO, an sustainability claimsClean label an short-ingredient listsAllergen segregation an cross-contact plansDocumentation, COAs, an traceabilityLesson 4Sugar alternatives and humectants (fruit purees, polyols, allulose, erythritol): sweetness mapping, browning, freezing point and moisture interactionInvestigate sugar alternatives an humectants, includin fruit purees, polyols, an allulose. Learn sweetness mappin, brownin behavior, freezin point depression, an moisture interactions in doughs an frozen desserts.
Relative sweetness an flavor profilinFruit purees fi sweetness an bindinPolyols an allulose in low-sugar bakinBrownin, caramelization, an Maillard shiftsWater activity, humectancy, an softnessFreezin point control in frozen dessertsLesson 5Whole grain flours and oat ingredients: fiber, water absorption, dough handlingStudy whole grain an oat ingredients, dem fiber quality, water absorption, an impact on dough handlin. Learn how to balance hydration, gluten development, an texture to create nutritious, stable pastry formulas.
Comparin whole wheat, spelt, rye, an oat floursSoluble vs insoluble fiber in pastry formulasWater absorption curves an hydration testinAdjustin mixin an rest fi heavy doughsImpact on gluten strength an crumb structureFlavor, color, an stalin in whole grain bakinLesson 6Seeds, nuts, and omega-3 sources (flaxseed, chia, walnuts): oxidation risks, grinding/storage, texture impactStudy seeds, nuts, an omega-3 sources as functional inclusions. Understand oxidation risks, grindin an storage practices, an how particle size an roastin affect texture, flavor, an nutritional positionin.
Flax, chia, an walnut nutrition overviewGrindin seeds fi bioavailability an textureRoastin profiles an flavor developmentPreventin rancidity an off-flavorsInclusion rates an dough structural impactUsin seed gels as egg or fat replacersLesson 7Probiotics and fermented ingredients: viability challenges in baked goods and post-bake inclusion strategiesUnderstand probiotics an fermented ingredients in baked goods. Learn viability limits durin bakin, strategies fi post-bake inclusion, an how ferments like sourdough impact flavor, digestibility, an product positionin.
Heat tolerance of common probiotic strainsEncapsulatin an post-bake dosin methodsSourdough an preferments fi flavor an healthUsin kefir, yogurt, an cultured dairyFermented plant bases in functional pastryRegulatory an labellin fi probiotic claimsLesson 8Plant proteins and dairy proteins (whey, milk powder, Greek yogurt): protein contribution, denaturation, gellingAnalyze plant an dairy proteins fi structure, tenderness, an nutrition. Learn denaturation, gellin, an foamin behavior, an how to balance proteins wid starches an fats in cakes, cookies, an high-protein snacks.
Comparin soy, pea, an other plant proteinsWhey an milk powders in cakes an cookiesGreek yogurt in batters an chilled dessertsProtein denaturation durin mixin an bakinGellin, water bindin, an crumb firmnessFormulatin high-protein, low-dryness pastriesLesson 9Fibers and prebiotics (inulin, resistant starch, psyllium): mouthfeel, moisture retention, shelf life effectsExamine inulin, resistant starch, psyllium, an other fibers as functional tools. Understand how dem influence viscosity, moisture retention, sweetness perception, an shelf life while supportin digestive health claims.
Types of prebiotic fibers used in pastryInulin fi fat reduction an creamy mouthfeelResistant starch fi glycemic control an bulkUsin psyllium fi bindin an crumb softnessWater bindin, aw, an mold growth delayLabellin fiber an digestive tolerance issues
