Course Details
Subject {L-T-P / C} : FP3674 : Bakery and Confectionery Technology Laboratory { 0-0-2 / 1}
Subject Nature : Practical
Syllabus
| Module 1 : |
Quality evaluation of flour gluten content estimation, analysis of damaged starch and amylase activity. Preparation of bread and biscuit. Quality evaluation of bakery products: moisture content, color, textural characteristics. Measurement of rheological behaviour of dough, Pasting properties of flour. Processing steps for chocolate and candy. |
Course Objective
| 1 . |
To learn various methods of Bakery and Confectionary technology |
Course Outcome
| 1 . |
Student will be familiar with the various methods of bakery and confectionary technology |
Essential Reading
| 1 . |
Y H Hui, Bakery Products Science and Technology, Blackwell Publishing |