Lesson 1Eggs and egg replacers: structure, foaming, color, lecithin functionality and alternativesDis part look whole eggs, yolk, white, dem roles in foam, mix fat-water, color, structure, compare shop egg replacers, plant protein, lecithin for cost, label, work.
Whole egg, yolk, and white functional rolesFoam formation, stability, and overrunEgg lipids and lecithin in emulsificationPasteurized and dried egg product handlingPlant-based egg replacers and labelingLesson 2How to interpret industrial ingredient labels and use 2–3 published formulas/labels to justify ingredient choicesDis part teach you read factory ingredient labels, match with publish sponge cake formulas, use 2-3 real example to show why each ingredient, level, tech or rule function.
Reading ingredient lists and order of predominanceLinking label items to functional rolesComparing two commercial sponge cake labelsMatching labels to baker’s percentage formulasRegulatory and clean-label declaration issuesLesson 3Stabilizers and hydrocolloids: roles of starches, gelatinized starch, modified starch, pectin, locust bean gum, methylcelluloseDis part check starches, hydrocolloids like pregel starch, modify starch, pectin, locust bean gum, methylcellulose, how dem hold water, steady structure, better freeze-thaw, shelf life.
Native vs pregelatinized starch in battersModified starches for freeze–thaw stabilityPectin and locust bean gum for moistureMethylcellulose and thermal gelationOptimizing levels to avoid gumminessLesson 4Sugars and humectants: sucrose, invert sugars, sorbitol/glycerol — roles in sweetness, moisture retention, and awDis part look sucrose, invert sugar, glucose syrup, polyols like sorbitol glycerol, dem roles in sweet, hold moisture, freeze point down, water activity control, effect on texture, brown, shelf life.
Comparing sucrose, invert sugar, and glucose syrupHumectancy and softness over shelf lifeWater activity targets for safe sponge cakesEffects on Maillard browning and crust colorPolyols for reduced-sugar and diet productsLesson 5Wheat flour: grades, protein content, enzyme activity and effects on structureDis part detail wheat flour types for cake, ash protein level, gluten quality, own enzymes, how dem change batter thick, hold gas, crumb fine, cake volume tender.
Cake vs all-purpose vs bread flour selectionProtein quality, gluten strength, and tendernessDamaged starch and water absorption in battersAmylase activity, sugar release, and browningFlour testing data and supplier specificationsLesson 6Preservatives and clean-label alternatives: sorbates, propionates vs. low-additive strategies (acidity, humectants, packaging)Dis part compare sorbates propionates with low-add strategies like pH control, humectants, packaging, hygiene, guide design preserve system balance safety, shelf life, clean label.
Sorbates and propionates: modes of actionpH, aw, and hurdle technology in cakesRole of humectants in mold controlPackaging, MAP, and oxygen managementDesigning clean-label preservation plansLesson 7Example sponge cake formula in baker's percentages with rationale for each levelDis part build full sponge cake formula in baker’s percent, explain target quality, how pick each level, adjust for texture, line, shelf life.
Target product profile and quality attributesBase flour, sugar, fat, and egg percentage rangesAdjusting water and liquids for batter viscosityBalancing leavening with batter strengthScaling formulas and checking baker’s mathLesson 8Leavening systems: chemical (sodium bicarbonate/acidulants), aeration strategies, and gas retentionDis part look chemical leaven for sponge cake, sodium bicarb different acid, how air method batter flow control gas out, pH, color, volume.
Sodium bicarbonate and choice of acidulantsSingle-acting vs double-acting systemspH control, color, and flavor side effectsMechanical aeration and batter overrunGas retention and collapse preventionLesson 9Salt, flavors, and optional inclusions: salt function, vanilla and natural flavors, inclusions impact on shelf lifeDis part explain salt, vanilla, natural flavor roles, inclusions like choc chip nut fruit, focus flavor balance, water activity change, structure, germ steady.
Salt levels, flavor enhancement, and structureNatural and artificial vanilla optionsAlcohol-based and water-based flavor carriersInclusions and their water activity impactPre-treating fruits and nuts for stabilityLesson 10Fats and emulsifiers: choices (butter, shortenings, mono-/di-glycerides, DATEM, SSL) and their technological rolesDis part cover butter oil shortening key emulsifier mono diglyceride DATEM SSL, how dem affect air, crumb soft, mix fat water, flavor out, mix freeze tolerate.
Butter vs shortening vs liquid oil in cakesPlasticity, melting profile, and crumb softnessEmulsifiers for aeration and fine crumbEmulsifier systems for fat and egg reductionOxidation stability and flavor protection
