Syllabus

Module I: History, status of bakery and confectionery industries
Module II: Definition of bakery and confectionery products, Role and properties of various ingredients used for bakery and confectionery products – Major and minor PFA specifications of bakery products
Module III: Bread, biscuit, cracker, cakes, rusk Equipment’s used in Bakery products manufacturing Nutritional aspect of bakery products quality evaluation of baked products.
Module 1V: 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, batch and continuous method of toffee manufacturing.

To give brief introduction of history and status of bakery and confectionery industries.

To aware the students with the regulatory aspects of bakery and confectionary ingredients and products.

To enlighten the students with the preparation methods and the technologies involved in the manufacturing of various baked products such as bread, biscuits, cakes etc.

To enlighten the students with the preparation methods and the technologies involved in manufacturing of various sugar based confections and chocolate products.

On completion of the course the student will be able to:
• Demonstrate the knowledge of bakery and confectionery ingredients and products standards.
• Demonstrate skills involved in production of various baked products.
• Demonstrate skills involved in production of various confectionary products.
• Understand about the machinery involved in the manufacture of these products.

Weibiao Zhou, Bakery Products Science and Technology, Wiley Blackwell

S Cauvain and L Young, Baking problems solved, Woodhead Publishing Ltd and CRC Press LLC

E. J. Pyler, Bakery Science & Technology, 3rd Edition, Sosland Publishers

J. Qarooni, Flat Bread Technology, Springer