Pastry Science and Chemistry
( 30 Modules )

Module #1
Introduction to Pastry Science and Chemistry
Overview of the course, importance of science in pastry making, and key concepts

Module #2
Ingredients and Their Functions
Understanding the roles of different ingredients in pastry making, including flour, sugar, eggs, and fats

Module #3
Starches and Gums
Properties and uses of starches and gums in pastry making, including gelatinization and retrogradation

Module #4
Emulsions and Foams
Science behind emulsions and foams, including mayonnaise, buttercream, and meringues

Module #5
Crystallization and Tempering
Understanding crystallization and tempering in chocolate and sugar work

Module #6
Dough Rheology
Measuring and understanding the physical properties of dough, including texture and elasticity

Module #7
Yeast Fermentation
Science behind yeast fermentation, including factors affecting fermentation and types of yeast

Module #8
Pastry Dough Development
Understanding the stages of pastry dough development, including mixing, resting, and lamination

Module #9
Baked Goods Chemistry
Chemical reactions during baking, including Maillard reaction, caramelization, and starch gelatinization

Module #10
Cake Technology
Science behind cake making, including emulsification, aeration, and structure

Module #11
Cookie Chemistry
Understanding the science behind cookie texture, spread, and browning

Module #12
Pastry Fat Chemistry
Science behind pastry fats, including crystallization, consistency, and flavor

Module #13
Egg Science
Understanding the roles of eggs in pastry making, including emulsification, moisture, and structure

Module #14
Leavening Agents
Chemistry behind leavening agents, including baking powder, baking soda, and yeast

Module #15
Gelation and Thickening
Understanding gelation and thickening agents, including pectin, agar, and carrageenan

Module #16
Food Safety and Sanitation
Importance of food safety and sanitation in pastry making, including HACCP and risk management

Module #17
Sensory Evaluation
Understanding sensory evaluation techniques for pastry products, including texture, flavor, and appearance

Module #18
Pastry Product Development
Applying scientific principles to develop new pastry products and recipes

Module #19
Advanced Pastry Technologies
Exploring advanced technologies in pastry making, including 3D printing and molecular gastronomy

Module #20
Ingredient Substitution and Modification
Understanding how to substitute and modify ingredients to create new pastry products

Module #21
Pastry Production and Cost Control
Applying scientific principles to optimize pastry production and control costs

Module #22
Regulations and Labeling
Understanding regulations and labeling requirements for pastry products, including allergens and nutrition

Module #23
Pastry Science and Art
Exploring the intersection of pastry science and art, including design and presentation

Module #24
Pastry and Nutrition
Understanding the nutritional aspects of pastry products, including calories, macronutrients, and micronutrients

Module #25
Pastry and Food Culture
Exploring the cultural significance of pastry in different cuisines and traditions

Module #26
Trends and Innovations in Pastry
Examining current trends and innovations in the pastry industry, including vegan, gluten-free, and artisanal products

Module #27
Pastry Science and Chemistry in Practice
Case studies and applications of pastry science and chemistry in real-world pastry production

Module #28
Troubleshooting in Pastry Production
Identifying and solving common problems in pastry production, including faults and defects

Module #29
Pastry Science and Chemistry Lab
Hands-on exercises and experiments to apply scientific principles to pastry making

Module #30
Course Wrap-Up & Conclusion
Planning next steps in Pastry Science and Chemistry career

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Pastry Science and Chemistry ( 30 Modules )

Pastry Science and Chemistry
( 30 Modules )