The Evolution and Structure of Cereal Doughs and Bread
How gluten, starch and trapped gas turn flour and water into bread, cake, pastry and pasta
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Wheat flour is the one cereal that becomes a cohesive, elastic mass when wetted, and nearly every baked good grows from that fact. This module follows bread from prehistoric grain pastes and Egyptian leavening to industrial refinement and the artisan revival, then explains the structure underneath: glutenin's spring, gliadin's slip, and starch gelating around gas bubbles as a foam becomes a sponge. It covers yeast and chemical leavening, mixing, fermentation and oven spring, why staling is starch retrogradation, how pastry, cake, pasta and glass noodles differ, and production-floor protocols for hydration, salt, temperature and troubleshooting.
- History of Bread
- Gluten & Starch Structure
- Doughs vs. Batters
- Yeast & Chemical Leavening
- Mixing, Fermentation & Oven Spring
- Staling & Retrogradation
- Pastry, Cake & Pasta
- Production Troubleshooting
The guides, flashcards, quiz, audio, video and study materials in this module are for members. Membership is $15 a month, plus any sales tax that applies, with a free first week. Cancel online, any time, in one click.