PSTR 1471 - Baking for Special Dietary Needs

Credits: 4

Focus on baking methods and principles from a nutritional and chemical/physical point of view. Topics to be covered include: diets such as vegan, diabetic, low carbohydrate and gluten-free, nutritional analyses, and preparation of items for persons with special dietary needs. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products

Lecture: 2
Lab: 4