This course delves into the art and science of baking while prioritizing nutritional value. Students will explore the fundamental principles of baking, including ingredient interactions, techniques, and equipment usage. The focus will be on creating delicious and nutritious baked goods that incorporate wholesome ingredients and minimize refined sugars, unhealthy fats, and excessive sodium.
Through hands-on experience, students will learn to formulate recipes that balance taste, texture, and nutritional content. Topics covered will include: Nutritional basics: Understanding macronutrients (carbohydrates, proteins, fats), micronutrients (vitamins, minerals), and their roles in baking. Ingredient selection: Choosing whole grains, natural sweeteners, healthy fats, and plant-based proteins.
Recipe adaptation: Modifying traditional recipes to enhance nutritional value without compromising flavor. Baking techniques: Mastering techniques such as kneading, proofing, shaping, and glazing. Equipment usage: Using appropriate tools and equipment for baking, including mixers, ovens, and measuring devices.
Food safety: Adhering to proper food handling and sanitation practices. By the end of the course, students will be equipped with the knowledge and skills to create nutritious and satisfying baked goods, promoting a healthier lifestyle. Prerequisite:
BAKE 132.