Lesson 1Emulsifiers, Binders, and Feel-Makers (Lecithin, Xanthan, Gelatin, Egg, Psyllium): Roles in Structure and Mouth FeelLook at emulsifiers, binders, and feel-makers like lecithin, gums, gelatin, egg, and psyllium. Learn how they steady mixes, better crumb, and control spread, chew, and air in different pastry styles.
Lecithin in doughs, batters, and fillingsXanthan and other gums for thickness controlGelatin and options for gelling systemsWhole egg, yolk, and white rolesPsyllium as binder in gluten-free mixesBalancing many feel-makers in one recipeLesson 2Healthy Fats (Olive Oil, Nut Oils, High-Oleic Sunflower): Bendability, Flavour, Shelf SteadinessLook at healthy fats like olive, nut, and high-oleic oils. Understand bendability, melting profile, flavour release, and spoiling, and how to swap butter while keeping flakiness, softness, and shelf steadiness.
Fat crystal forms and bendability in doughsSwapping butter with liquid and nut oilsHigh-oleic oils for longer shelf timeFlavour pairing of oils with pastry stylesHandling spoiling, light, and heat exposureEmulsifying oils for soft, even crumbsLesson 3Ingredient Sourcing, Cost Thoughts, Labelling Effect, and Allergen HandlingLearn to source functional ingredients properly, balancing cost, quality, and lasting ways. Look at supplier checks, clean label plans, allergen control, and papers needed for safe, open products in Nigeria.
Checking suppliers and ingredient detailsCosting mixes and profit protectionOrganic, non-GMO, and lasting claimsClean label and short ingredient listsAllergen separation and cross-touch plansPapers, COAs, and trackingLesson 4Sugar Options and Moisture-Keepers (Fruit Purees, Polyols, Allulose, Erythritol): Sweetness Mapping, Browning, Freezing Point and Moisture LinksCheck sugar options and moisture-keepers, including fruit purees, polyols, and allulose. Learn sweetness mapping, browning ways, freezing point drop, and moisture links in doughs and frozen sweets.
Relative sweetness and flavour profilingFruit purees for sweetness and bindingPolyols and allulose in low-sugar bakingBrowning, caramelising, and Maillard changesWater activity, moisture-keeping, and softnessFreezing point control in frozen sweetsLesson 5Whole Grain Flours and Oat Items: Fibre, Water Uptake, Dough HandlingStudy whole grain and oat items, their fibre quality, water uptake, and effect on dough handling. Learn to balance water, gluten build, and feel to make nutritious, steady pastry mixes.
Comparing whole wheat, spelt, rye, and oat floursSoluble vs insoluble fibre in pastry mixesWater uptake curves and water testingAdjusting mixing and rest for heavy doughsEffect on gluten strength and crumb structureFlavour, colour, and going stale in whole grain bakingLesson 6Seeds, Nuts, and Omega-3 Sources (Flaxseed, Chia, Walnuts): Spoiling Risks, Grinding/Storage, Feel EffectStudy seeds, nuts, and omega-3 sources as functional add-ins. Understand spoiling risks, grinding and storage ways, and how particle size and roasting affect feel, flavour, and nutrition placing.
Flax, chia, and walnut nutrition overviewGrinding seeds for availability and feelRoasting profiles and flavour buildStopping rancidness and bad flavoursAdd-in rates and dough structure effectUsing seed gels as egg or fat swapsLesson 7Probiotics and Fermented Items: Viability Challenges in Baked Goods and After-Bake Add-In WaysUnderstand probiotics and fermented items in baked goods. Learn viability limits in baking, ways for after-bake add-ins, and how ferments like sourdough affect flavour, easy digestion, and product placing.
Heat tolerance of common probiotic strainsEncapsulating and after-bake dosing methodsSourdough and preferments for flavour and healthUsing kefir, yogurt, and cultured dairyFermented plant bases in functional pastryRules and labelling for probiotic claimsLesson 8Plant Proteins and Dairy Proteins (Whey, Milk Powder, Greek Yogurt): Protein Input, Denaturing, GellingLook at plant and dairy proteins for structure, softness, and nutrition. Learn denaturing, gelling, and foaming ways, and how to balance proteins with starches and fats in cakes, biscuits, and high-protein bites.
Comparing soy, pea, and other plant proteinsWhey and milk powders in cakes and biscuitsGreek yogurt in batters and chilled sweetsProtein denaturing in mixing and bakingGelling, water binding, and crumb firmnessFormulating high-protein, low-dryness pastriesLesson 9Fibres and Prebiotics (Inulin, Resistant Starch, Psyllium): Mouth Feel, Moisture Keeping, Shelf Time EffectsLook at inulin, resistant starch, psyllium, and other fibres as functional tools. Understand how they affect thickness, moisture keeping, sweetness sense, and shelf time while backing digestive health claims.
Types of prebiotic fibres used in pastryInulin for fat cut and creamy mouth feelResistant starch for blood sugar control and bulkUsing psyllium for binding and crumb softnessWater binding, aw, and mould growth delayLabelling fibre and digestive tolerance issues
