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- Ingredients, function of each ingredient.
- Butter, composition, behavior, melting point, contribution to the Maillard reaction, why do we prefer butter? How do we replace it for specific diets?
- Sugar, behavior, composition, caramelization, sweetening power and function in the dough, How do we replace it for specific diets?
- Eggs, behavior, composition and function in the dough, possible replacements.
- Flour , types of flour, concept of gluten, starches and their gelatinization, function in the dough, how do we replace it for specific diets?
- Toppings, what are they? What function do they have? Influence on dough and variants.
