{"id":20515,"date":"2019-12-10T07:15:54","date_gmt":"2019-12-10T07:15:54","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/baking-and-confectionary-technology-laboratory-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/"},"modified":"2019-12-10T07:15:54","modified_gmt":"2019-12-10T07:15:54","slug":"baking-and-confectionary-technology-laboratory-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-laboratory-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/","title":{"rendered":"Baking and Confectionary Technology Laboratory Food Tech 6th Sem Syllabus for B.Tech 2017 Regulation Anna Univ"},"content":{"rendered":"<p>Baking and Confectionary Technology Laboratory 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 (FD8612), Category (PC), Contact Periods\/week (4), Teaching hours\/week (0), Practical Hours\/week (0). The total course credits are 4.<\/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 laboratory is as follows.&#8221;<\/p>\n<p><h4>Course Objective:<\/h4>\n<ul>\n<li>This course will enable the student to acquaint with the preparation of various bakery products and perform quality analysis for the same<\/li>\n<\/ul>\n<p><h4>List of Experiments:<\/h4>\n<ol>\n<li>Study of ingredients (major and minor): characteristics of flour, yeast, shortening, sugar, egg and salts.<\/li>\n<li>Experiment on leavening action of baking powder, sodium- bicarbonate and ammonium-bicarbonate.<\/li>\n<li>Determination sedimentation value of flour<\/li>\n<li>Estimation of water absorption power (atta, and maida)<\/li>\n<li>Determination dough rising capacity of yeast<\/li>\n<li>Studies of dough characteristics farinographic and extensographic<\/li>\n<li>Preparation of biscuits-different types.<\/li>\n<li>Preparation of bread-different types.<\/li>\n<li>Preparation of toffees.<\/li>\n<li>Preparation of sugar boiled confectionary.<\/li>\n<li>Preparation of candy.<\/li>\n<li>Visit to a bakery\/confectionary industry.<\/li>\n<\/ol>\n<p><h4>Equipment Needed for 30 Students<\/h4>\n<ul>\n<li>Refrigerator\t2<\/li>\n<li>Sedimentation cylinder\t1<\/li>\n<li>Deck oven\t1<\/li>\n<li>Dough mixer\t3<\/li>\n<li>Fermentation cabinet\t1<\/li>\n<li>Humidity chamber\t1<\/li>\n<li>Hunter calorimeter\t1<\/li>\n<li>Cake and candy moulds\t10<\/li>\n<li>Farinograph\t1<\/li>\n<li>Extensograph\t1<\/li>\n<li>Egg beater\t3<\/li>\n<li>Texture analyzer\t1<\/li>\n<li>Weighing balance\t1<\/li>\n<li>Utensils\/Glassware As required<\/li>\n<\/ul>\n<p><h4>References \/ Manuals\/ Software:<\/h4>\n<ul>\n<li>Sugar Confectionery manufacture-(Ed) E.B.Jackson, II edition. Blackie Academic and professional, Glasgow(1995).<\/li>\n<\/li>\n<\/ul>\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 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 [&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-20515","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\/20515","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=20515"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20515\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=20515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=20515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=20515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}