Foundations of Yeast-Based Baking - Wholesun Bread

Course Content

BCB 1 12 Lessons

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Module Content

0% Complete 0/12 Steps

1.1: Wheat in Focus

1.2: Reducing Agents

1.3: Key Features of Wheat

1.4: Starch Breakdown

1.5: Falling Number

1.6: Active Malt for Dough Rise

1.7: The Science Behind Maillard Reaction

1.8: Understanding Gluten

1.9: Glass Transition Temperature (Tg)

1.10: The Functional Role of Water

1.11: Gluten Hydration Process

1.12: The Role of Water in Food Stability

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New Oaks College

63 Courses

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Today, Wholesun Bread is the largest independent bread manufacturer in the country.

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