{"id":35728,"date":"2021-05-25T05:37:54","date_gmt":"2021-05-25T05:37:54","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/ft5009-baking-and-confectionery-technology-syllabus-for-food-technology-5th-sem-2019-regulation-anna-university-professional-elective-ii\/"},"modified":"2021-05-25T05:37:54","modified_gmt":"2021-05-25T05:37:54","slug":"ft5009-baking-and-confectionery-technology-syllabus-for-food-technology-5th-sem-2019-regulation-anna-university-professional-elective-ii","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/ft5009-baking-and-confectionery-technology-syllabus-for-food-technology-5th-sem-2019-regulation-anna-university-professional-elective-ii\/","title":{"rendered":"FT5009: Baking and Confectionery Technology Syllabus for Food Technology 5th Sem 2019 Regulation Anna University (Professional Elective-II)"},"content":{"rendered":"

Baking and Confectionery Technology detailed syllabus for Food Technology (Food Technology) for 2019 regulation curriculum has been taken from the Anna Universities<\/a> 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. <\/p>\n

For Food Technology 5th Sem scheme and its subjects, do visit Food Technology 5th Sem 2019 regulation scheme<\/a>. For Professional Elective-II scheme and its subjects refer to Food Technology Professional Elective-II syllabus scheme<\/a>. The detailed syllabus of baking and confectionery technology is as follows. <\/p>\n

Baking and Confectionery Technology<\/title><\/p>\n<h4>Course Objective:<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>. <\/p>\n<h4>Unit I<\/h4>\n<p align=\"justify\">\n <strong>Introduction To Baking<\/strong><br \/>\n 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.\n<\/p>\n<h4>Unit II<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>. <\/p>\n<h4>Unit III<\/h4>\n<p align=\"justify\">\n <strong>Bread Making Process<\/strong><br \/>\n 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.\n<\/p>\n<h4>Unit IV<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>. <\/p>\n<h4>Unit V<\/h4>\n<p align=\"justify\">\n <strong>Confectionery Products<\/strong><br \/>\n 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.\n<\/p>\n<h4>Course Outcome:<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>. <\/p>\n<h4>Text Books:<\/h4>\n<p align=\"justify\">\n<ol>\n<li>Matz, Samuel A., Bakery Technology and Engineering, 1992, 3rd Edition, Chapman and Hall, London.<\/li>\n<li>Cauvain, Stanley P, and Young, Linda S., “Technology of Bread Making, 2007, springer<\/li>\n<\/ol>\n<h4>References:<\/h4>\n<p align=\"justify\">\n<ol>\n<li>Edwards W.P. ” Science of bakery products, RSC, UK, 2007<\/li>\n<li>Samuel A. Matz., Equipment for Bakers, Pan Tech International Publication. 1988.<\/li>\n<li>Sugar Confectionery manufacture-(Ed) E.B.Jackson, 2nd Edition, Blackie Academic and professional, Glasgow,1995<\/li>\n<\/ol>\n<p align=\"justify\">For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit <a class=\"rank-math-link\" href=\"..\/category\/food-technology+5th-sem\">Food Technology 5th Sem subject syllabuses for 2019 regulation<\/a>. <\/p>\n<p align=\"justify\">For all Food Technology results, visit <a class=\"rank-math-link\" href=\"https:\/\/www.inspirenignite.com\/anna-university\/anna-university-results\/\">Anna University Food Technology all semester results<\/a> direct link. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 […]<\/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":[85],"tags":[],"class_list":["post-35728","post","type-post","status-publish","format-standard","hentry","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/35728","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=35728"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/35728\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=35728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=35728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=35728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}