Extended Online B·Concept Pastry Course ED 8-9

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Module 1. Molecules in pastry

3. Proteins

Most pastry recipes owe their structure and organoleptic properties to proteins. An ice cream, a meringue, a flan, a gelée or a sponge cake are all examples of textures created with proteins. In this lesson we will study what proteins are, in which ingredients they are found, what their complex structure is like, and how it affects their properties.

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