Bakery and Confectionary Products Prepared by Dr.Lakshmi J, Associate Professor, Dept of Food Chemistry
ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY
B. Tech (Food Technology)
Course No.: FDST
216
Credit Hours: 3 (2+1)
THEORY STUDY MATERIAL
Bakery and Confectionary Products Prepared by Dr.Lakshmi J, Associate Professor,Dept of Food Chemistry
College of Food Science and Technology, Bapatla
Theory Lecture Outlines 1. History of Bakery and Confectionery - Present Trends - Prospects - Nutrition facts of
2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. Bakery& Confectionery goods Raw materials used in Bakery - Flour - Types of flour - Flour characteristics - Water Sources - Functions - Usage of Water; Salt - Role of Salt Yeast, Yeast Production - Enzymes - their functions in dough Sugar and Milk - Properties and Role of milk and Sugar in Bakery Leavening agents - What are leavening agents? - Different Leavening agents - their functions in Baking Industry Spices used in baking and their functions; flavoring - Nuts and fruits - their function in bread making Food colours; Setting materials - types - their function in baking; Cocoa and Chocolate Bakery unit operations including mixing - fermentation - Proofing - baking Formula construction and computation of yeast raised products; types of breads, bread faults and remedies Biscuits - Ingredients - Types of biscuits - Processing of biscuits - faults & Remedies Cream crackers, soda crackers, wafer biscuits & matzos, puff biscuits Hard sweet, Semi Sweet and Garibaldi fruit sandwich biscuit Short dough biscuits, Wafers. Cakes - types - Ingredients - Processing of cakes - Problems - Remedies Pizza and pastries - their ingredients and Processing Setting up of a Bakery Unit - Bakery equipment required - types - Selection – Maintenance - Bakery norms and Standards Types of confectionery - Basic technical considerations of confectionery - TSS, pH, Acidity and ERH Raw materials - types of sugar, granulated, caster, liquid brown sugars, molasses,
B. Tech (Food Technology)
Course No.: FDST
216
Credit Hours: 3 (2+1)
THEORY STUDY MATERIAL
Bakery and Confectionary Products Prepared by Dr.Lakshmi J, Associate Professor,Dept of Food Chemistry
College of Food Science and Technology, Bapatla
Theory Lecture Outlines 1. History of Bakery and Confectionery - Present Trends - Prospects - Nutrition facts of
2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. Bakery& Confectionery goods Raw materials used in Bakery - Flour - Types of flour - Flour characteristics - Water Sources - Functions - Usage of Water; Salt - Role of Salt Yeast, Yeast Production - Enzymes - their functions in dough Sugar and Milk - Properties and Role of milk and Sugar in Bakery Leavening agents - What are leavening agents? - Different Leavening agents - their functions in Baking Industry Spices used in baking and their functions; flavoring - Nuts and fruits - their function in bread making Food colours; Setting materials - types - their function in baking; Cocoa and Chocolate Bakery unit operations including mixing - fermentation - Proofing - baking Formula construction and computation of yeast raised products; types of breads, bread faults and remedies Biscuits - Ingredients - Types of biscuits - Processing of biscuits - faults & Remedies Cream crackers, soda crackers, wafer biscuits & matzos, puff biscuits Hard sweet, Semi Sweet and Garibaldi fruit sandwich biscuit Short dough biscuits, Wafers. Cakes - types - Ingredients - Processing of cakes - Problems - Remedies Pizza and pastries - their ingredients and Processing Setting up of a Bakery Unit - Bakery equipment required - types - Selection – Maintenance - Bakery norms and Standards Types of confectionery - Basic technical considerations of confectionery - TSS, pH, Acidity and ERH Raw materials - types of sugar, granulated, caster, liquid brown sugars, molasses,