Baking and Confectionary Technology detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from Anna University official website and presented for students of Anna University. The details of the course are: course code (FD8602), Category (PC), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 6th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 6th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. The detail syllabus for baking and confectionary technology is as follows.”
Course Objective:
This course will enable the student to
- Familiarize with the commercial methods of baking bread and recent advances in bakery industry
- Learn microbiological aspects of bakery products, sanitation and hygiene of baking industries.
Unit I
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Unit II
Equipments
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; Extrusion. Rheology of dough-Farinograph, Amylograph, Alveograph and Extensiograph.
Unit III
Bread Making Process
The Chemistry of dough Development. Bread making methods- Straight dough/bulk fermentation – Sponge and dough- Activated dough development- Chorley wood bread processDough 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
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Unit V
Confectionery Products
Definition, importance of sugar confectionery. General technical aspects of industrial 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 processChemistry of Hydrocolloids, Hydrocolloid pre treatment Processes -product quality parameters, faults and corrective measures. Spoilage of confectionery products.
Course Outcome:
- Better understanding of process technology of bakery and confectionery products
- Complete learning – use of sanitation and safety practices in bakery and confectionery production
Text Books:
- Matz, Samuel A., “Bakery Technology and Engineering”, III Edition, Chapman and Hall, London.
- Cauvain, Stanley P, and Young, Linda S., “Technology of Bread Making”, II Edition Aspen publication. Maryland, 1999
References:
- Edwards W.P. “Science of bakery products”, RSC, UK,2007
- Samuel A. Matz., “Equipment for Bakers”, Pan Tech International Publication. 1988.
- Sugar Confectionery manufacture-(Ed) E.B.Jackson, II edition, Blackie Academic and professional, Glasgow,1995.
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 6th Sem syllabus for 2017 Regulation.
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