Science of Baking Module 2 Ingredient Technology teaches about the uses and functions of ingredients in bakery products. This course will also prepare students for the bread and cake modules.


  1. Wheat and Flour
  2. Flour and Dough Testing
  3. Sugars and Sweeteners
  4. Fats and Oils
  5. Dough Strengtheners, Crumb Softeners and Emulsifiers
  6. Eggs and Egg Products
  7. Milk and Milk Products
  8. Starches and Gums
  9. Yeast Foods, Oxidation and Reduction
  10. Yeast and Fermentation
  11. Miscellaneous Baking Ingredients
  12. Enzymes in Baking
  13. Chemical Leavening
  14. Staling of Baked Products

Upon succesful completion of this course you will receive 11.2 IACET continuing education units.

Enrollment Information

Enrollments are accepted any time. Lesson material and exams are accessed online using a computer. Access instructions will be e-mailed upon enrollment. To receive a document of completion, students must submit an exam for each lesson and receive a 70% or above.

Complete the course at your own pace. You have up to 3 years to complete the course.

14 lessons, 11.2 CEUs

Technical Requirements

  • internet access
  • individual work or personal email account

To purchase other modules, return to the main Science of Baking page.


Science of Baking - Ingredient Technology

Upon Enrollment$310.00