{"id":20512,"date":"2019-12-10T07:15:52","date_gmt":"2019-12-10T07:15:52","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/baking-and-confectionary-technology-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/"},"modified":"2019-12-10T07:15:52","modified_gmt":"2019-12-10T07:15:52","slug":"baking-and-confectionary-technology-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/baking-and-confectionary-technology-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/","title":{"rendered":"Baking and Confectionary Technology Food Tech 6th Sem Syllabus for B.Tech 2017 Regulation Anna Univ"},"content":{"rendered":"<p>Baking and Confectionary Technology detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from <a href=\"https:\/\/www.annauniv.edu\/\" target=\"_blank\" rel=\"noopener\">Anna University<\/a> 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.<\/p>\n<p>For all other food tech 6th sem syllabus for b.tech 2017 regulation anna univ you can visit <a href=\"..\/food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\">Food Tech 6th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects<\/a>. The detail syllabus for baking and confectionary technology is as follows.&#8221;<\/p>\n<p><h4>Course Objective:<\/h4>\n<p>This course will enable the student to<\/p>\n<ul>\n<li>Familiarize with the commercial methods of baking bread and recent advances in bakery industry<\/li>\n<li>Learn microbiological aspects of bakery products, sanitation and hygiene of baking industries.<\/li>\n<\/ul>\n<p><h4>Unit I<\/h4>\n<p>For complete syllabus and results, class timetable and more pls <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a>. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n<p><h4>Unit II<\/h4>\n<p><strong>Equipments<\/strong><br \/>\nIntroduction 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 &#8211; Ovens and Slicers; Extrusion. Rheology of dough-Farinograph, Amylograph, Alveograph and Extensiograph.\n<\/p>\n<p><h4>Unit III<\/h4>\n<p><strong>Bread Making Process<\/strong><br \/>\nThe Chemistry of dough Development. Bread making methods- Straight dough\/bulk fermentation &#8211; 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.\n<\/p>\n<p><h4>Unit IV<\/h4>\n<p>For complete syllabus and results, class timetable and more pls <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a>. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n<p><h4>Unit V<\/h4>\n<p><strong>Confectionery Products<\/strong><br \/>\nDefinition, importance of sugar confectionery. General technical aspects of industrial sugar confectionery manufacture &#8211; 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 &#8211; Formulation &#8211; 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.\n<\/p>\n<p><h4>Course Outcome:<\/h4>\n<ul>\n<li>Better understanding of process technology of bakery and confectionery products<\/li>\n<li>Complete learning &#8211; use of sanitation and safety practices in bakery and confectionery production<\/li>\n<\/ul>\n<p><h4>Text Books:<\/h4>\n<ol>\n<li>Matz, Samuel A., &#8220;Bakery Technology and Engineering&#8221;, III Edition, Chapman and Hall, London.<\/li>\n<li>Cauvain, Stanley P, and Young, Linda S., &#8220;Technology of Bread Making&#8221;, II Edition Aspen publication. Maryland, 1999<\/li>\n<\/ol>\n<p><h4>References:<\/h4>\n<ol>\n<li>Edwards W.P. &#8220;Science of bakery products&#8221;, RSC, UK,2007<\/li>\n<li>Samuel A. Matz., &#8220;Equipment for Bakers&#8221;, Pan Tech International Publication. 1988.<\/li>\n<li>Sugar Confectionery manufacture-(Ed) E.B.Jackson, II edition, Blackie Academic and professional, Glasgow,1995.<\/li>\n<\/li>\n<\/ol>\n<p>For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit <a href=\"..\/category\/food-tech+6th-sem\">Food Tech 6th Sem syllabus for 2017 Regulation<\/a>.<\/p>\n<p>Dont forget to <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a> for latest syllabus and results, class timetable and more.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2297,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[49,85],"tags":[],"class_list":["post-20512","post","type-post","status-publish","format-standard","hentry","category-6th-sem","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/users\/2297"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/comments?post=20512"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20512\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=20512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=20512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=20512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}