Molecular Gastronomy and the Science of Baking
Molecular Gastronomy and the Science of Baking is a self-paced learning path in Culinary Arts & Gastronomy, free to read, written at General Public / 9th Grade reading level. Across 15 structured stations, you will work through the core ideas step by step, each with a short quiz to check your understanding. By the end you will be able to identify basic chemical reactions within dough; define modern culinary science principles; analyze roles of flour proteins.
Conductor
Welcome aboard the Culinary Express! We are moving from the pantry to the laboratory to master the hidden science behind every perfect bake.
What you will learn
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