Baking and Confectionary Technology Laboratory 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 (FD8612), Category (PC), Contact Periods/week (4), Teaching hours/week (0), Practical Hours/week (0). The total course credits are 4.
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 laboratory is as follows.”
Course Objective:
- This course will enable the student to acquaint with the preparation of various bakery products and perform quality analysis for the same
List of Experiments:
- Study of ingredients (major and minor): characteristics of flour, yeast, shortening, sugar, egg and salts.
- Experiment on leavening action of baking powder, sodium- bicarbonate and ammonium-bicarbonate.
- Determination sedimentation value of flour
- Estimation of water absorption power (atta, and maida)
- Determination dough rising capacity of yeast
- Studies of dough characteristics farinographic and extensographic
- Preparation of biscuits-different types.
- Preparation of bread-different types.
- Preparation of toffees.
- Preparation of sugar boiled confectionary.
- Preparation of candy.
- Visit to a bakery/confectionary industry.
Equipment Needed for 30 Students
- Refrigerator 2
- Sedimentation cylinder 1
- Deck oven 1
- Dough mixer 3
- Fermentation cabinet 1
- Humidity chamber 1
- Hunter calorimeter 1
- Cake and candy moulds 10
- Farinograph 1
- Extensograph 1
- Egg beater 3
- Texture analyzer 1
- Weighing balance 1
- Utensils/Glassware As required
References / Manuals/ Software:
- 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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