Course Details
Subject {L-T-P / C} : FP3404 : Bakery and Confectionery Technology { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Rachna Sehrawat
Syllabus
Historical development and status of bakery industry in India introduction and definition of bakery products-bread, biscuit, cake, pastries, rusk, crackers. PFA specifications of bakery products. Bread- types role of major and minor ingredients processes of bread making problems associated with bread equipment for bread manufacturing processing steps for biscuit, cookies, cracker, cakes and their major and minor ingredients. Nutritional aspect of bakery products quality evaluation of baked products. Confectionary- historical development classification of confectionary products basic technical considerations for confectionary products, raw materials and their role in confectionary product traditional confectionary products. Cocoa bean- introduction, history and composition processing of cocoa bean processed product of cocoa historical development in chocolate processing ingredients and their role in chocolate processing steps of chocolate processing- mixing, refining, conching, tempering, molding, cooling, coating, enrobing etc. High boiled sweets/candy - composition, production and preparation of high boiled sweets- traditional, batch and continuous method toffee- composition, types, ingredient and their role, batch and continuous method of toffee manufacturing.
Course Objectives
- To learn various aspects of Bakery and Confectionary technology
Course Outcomes
Knowledge on various aspects of Bakery and Confectionary technology
Essential Reading
- Weibiao Zhou, Bakery Products Science and Technology, Wiley Blackwell
- S Cauvain and L Young, Baking problems solved, Woodhead Publishing Ltd and CRC Press LLC
Supplementary Reading
- E. J. Pyler, Bakery Science & Technology, 3rd Edition, Sosland Publishers
- J. Qarooni, Flat Bread Technology, Springer