Course Details

Subject {L-T-P / C} : FP6435 : Advanced Bakery Technology { 3-0-0 / 3}

Subject Nature : Theory

Coordinator : Dr. Rachna Sehrawat

Syllabus

Wheat and wheat flours-wheat classification, morphology and composition, wheat milling. Rye flour, wholemeal breads and rye breads. Advances in bread making technology-ingredients, dough mixing and development. Gas bubble control during dough processing. Processing and baking equipment. Starch structure and bread quality. Bulk fermentation process, dough development, proofing. Mixing process, emulsifiers. Enzymes as improvers-amylases, proteolytic, pentosanases, cellulases, lipoxygenase, glucose oxidase. Humectants, and preservatives used in baked goods. Dough rheology and physical testing of dough-gluten rheology at elevated temperature. Techniques for analysing wheat proteins-infrared spectroscopy, NMR spectroscopy and electron spin resonance spectroscopy. Texture measurements of finished baked goods-deformation, snapping, puncture, texture press, texture profile analysis. Ovens used in bakery industry-Rack oven, Tunnel oven and deck oven. Mathematical modelling of baking process. Baking process optimisation. Microwave technology in baking, equipment for microwave processing. Bakery Products: Ingredients & processes for breads, biscuits, cookies & crackers, cakes & pastries doughnuts rusks other baked products. Equipment used, product quality characteristics, faults and corrective measures for above bakery products. Defining and assessing quality of ingredients & products. Mould prevention, detecting mycotoxin contamination.

Course Objectives

Course Outcomes

Knowledge on current aspects and advances in the bakery industry.

Essential Reading

Supplementary Reading