CULA 1676 - Baking Science: Ingredients and Functions

2 Credits

Students will explore the scientific roles of ingredients in baking, including flour, fats, eggs, sugars, and leaveners. The course emphasizes how ingredient interactions and substitutions affect product quality and consistency. Learners will analyze formulas to understand how ingredient selection shapes texture, flavor, and stability. 2C/2/0/0

Prerequisite(s): CULA 1614

Co-requisite(s): CULA 1677