AS 030.100 - The Science of Baking

Institution:

Johns Hopkins University

Subject:

Description:

Why do some cookies turn out flat? What is the difference between all purpose flour and cake flour? Did you know that baking soda and baking powder can go bad? If you’re curious about the science behind baking or you love science and enjoy its applications, this class is for you. We will look into the chemical composition of common ingredients and explore the purpose of each ingredient in several popular baked goods.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.jhu.edu

Phone Number:

(410) 516-8000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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