Baking and Confectionery Technology detailed syllabus for Food Technology (Food Technology) for 2019 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Technology students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 7th Sem scheme and its subjects, do visit Food Technology 7th Sem 2019 regulation scheme. For Professional Elective-VII scheme and its subjects refer to Food Technology Professional Elective-VII syllabus scheme. The detailed syllabus of baking and confectionery technology is as follows.
Course Objective:
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Unit I
Introduction To Baking
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
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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 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 breadCauses, 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 aerationManufacturing process-Chemistry of Hydrocolloids, Hydrocolloid pre treatment Processes -product quality parameters, faults and corrective measures. Spoilage of confectionery products.Optimization of ingredients for different types of bread, toffees and sugar boiled confectionary.
Course Outcome:
For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Text Books:
- Matz, Samuel A., Bakery Technology and Engineering, 1992, 3rd Edition, Chapman and Hall, London.
- Cauvain, Stanley P, and Young, Linda S., “Technology of Bread Making, 2007, springer
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, 2nd Edition, Blackie Academic and professional, Glasgow,1995
For detailed syllabus of all the other subjects of Food Technology 7th Sem, visit Food Technology 7th Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Technology all semester results direct link.