Syllabus

Module I: Wheat and wheat flours-wheat classification, and composition, wheat milling.
Module II: Additives used in bakery products: Leavening agents, oxidizing and reducing agents, flour improvers, emulsifiers
Module III: Bakery Products: Ingredients & processes, product quality characteristics, faults and corrective measures for bread, biscuits, cookies & crackers, cakes & other baked products. Rye flour, wholemeal breads and rye breads, Advances in bread making technology-ingredients, dough mixing, proofing and baking, bread quality. Mould prevention, detecting mycotoxin contamination in bakery products.
Module IV: Equipment’s used in bakery products processing and analysis: Techniques for analysing wheat proteins. 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. Microwave technology in baking, equipment for microwave processing.
Module V: Rheological testing of dough-Farinograph, Mixograph. Extensograph, Amylograph, Rapid- visco analyzer, Falling number.

To give brief introduction wheat composition and wheat milling process.

To enlighten the students with different additives functions used in bakery products manufacturing

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

To know about the equipment’s used in bakery products processing and analysis.

On completion of the course the student will be able to:
• Basic understanding of wheat composition and milling.
• Knowledge on aspect of additives used in bakery industries.
• Demonstrate skills involved in production of various baked products.
• Demonstrate the knowledge of bakery ingredients and products standards.
• Understand about the machinery involved in the manufacture and analysis of these products.

Matz, S. A, Bakery Technology and Engineering, CBS Publications

Weibiao Zhou, Bakery Products Science and Technology, Wiley Blackwell

Matz, S. A., Cereals as Food and Feed, CBS Publications

Stanley P. Cauvain, Bread making: improving quality, CRC Press