Extended Online B·Concept Pastry Course ED 8-9

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Module 1. Molecules in pastry

4. Carbohydrates

Carbohydrates are found in many foods and, consequently, in many pastry ingredients. They are extremely important for the taste and texture of baked goods, providing sweetness and crunchiness, contributing to their dry extract content, and helping to control water mobility. In this lesson we will study the types of carbohydrates (sugars, starches and fibers), how they are classified, and which properties they have in common.

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