FD6602 - BAKING AND CONFECTIONERY TECHNOLOGY (Syllabus) 2013-regulation Anna University

FD6602 - BAKING AND CONFECTIONERY TECHNOLOGY (Syllabus) 2013-regulation Anna University

FD6602 BAKING AND CONFECTIONERY TECHNOLOGY  LPTC
3003

UNIT I INTRODUCTION TO BAKING 9
Classification of bakery products. Bakery ingredients and their functions-Essential ingredients: Flour, yeast and sour dough, water, salt- Other ingredients: Sugar, color, flavor, fat, milk, milk powder and bread improvers. Leaveners and yeast foods. Shortenings, emulsifiers and antioxidants.

UNIT II EQUIPMENTS 9
Introduction to utensils and equipments used in bakery industry with their purpose.Bulk handling of ingredients- Dough mixing and mixers, Dividing, rounding, sheeting, and laminating- Fermentation enclosures and brew equipment - Ovens and Slicers. Rheology of dough-Farinograph, Amylograph, Alveograph, and Extensiograph.


UNIT III BREAD MAKING PROCESS 9
The Chemistry of Dough Development. Bread making methods- Straightdough/bulk fermentation - Sponge and dough- Activated dough development- Chorley wood bread process- Dough retarding and freezing-emergency No time process. Advantages and disadvantages of various methods of bread-making. Characteristics of good bread: Internal characters; external characters. Bread defects/faults and remedies. Spoilage of bread-Causes, detection and prevention.

UNIT IV BAKERY PRODUCTS 9
Production of cakes and cookies/biscuits. Types of biscuit dough‘s –Developeddough, short dough‘s, semi-sweet, enzyme modified dough‘s and batters. Cake making: Ingredients and their function Structure builders. Tenderizers, moisteners and flavor enhancers. Production process for Wafers- type of flour, raising agents and maturing. Other miscellaneous products- puff pastry, chemically leavened. Problems of baking.

UNIT V CONFECTIONERY PRODUCTS 9
Definition, importance of sugar confectionery. General technical aspects ofindustrial sugar confectionery manufacture - compositional effects. Manufacture methods of high boiled sweets: - Ingredients -.prevention of recrystalization and stickiness Types of confectionery products- Caramel, Toffee and Fudge and other confections-:- ingredients - Formulation - Processing method- Quality control- Aerated confectionery- Methods of aeration- Manufacturing process- Chemistry of Hydrocolloids, Hydrocolloid pretreatment Processes -product quality parameters, faults and corrective measures.Spoilage of confectionery products.

TOTAL : 45 PERIODS

TEXT BOOKS:
1. Matz, Samuel A., ―Bakery Technology and Engineering□, Third Edition, Chapman & Hall, London.
2. Cauvain, Stanley P, and Young, Linda S., ―Technology of Bread Making□, Second Edition Aspen publication. Maryland, 1999

REFERENCES
1. Edwards W.P. ― Science of bakery products□, Published by The Royal Society of Chemistry, UK,2007
2. Samuel A. Matz., ―Equipment for Bakers□, Pan Tech International Publication. 1988.
3. Sugar Confectionery manufacture-(Ed) E.B.Jackson, 2nd edition, Blackie Academic and professional, Glasgow (1995).
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