Bakery and Confectionery Technology detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.
For all other MSBTE Food Technology 4th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 4th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for bakery and confectionery technology is as follows.
Rationale
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Course Outcomes:
Students will be able to achieve & demonstrate the following COs on completion of course based learning
- State the importance, nutritional composition of cereal grains and millets.
- Outline the milling process of cereal grains.
- Select proper ingredients to prepare different bakery products.
- Describe production process pasta product and snack food processing.
- Utilize sugar and other ingredients to prepare hard boiled candy and chocolate.
Unit I
Cereal Grains and Millets 1.1 Importance of Cereals & Millets (IKS), Major and minor cereal grains in India. 1.2 Nutritional composition of cereal grains- wheat, rice, and corn. 1.3 Utilization of cereals & Millets, Structure of wheat grain.
Suggested Learning Pedagogie
Video Demonstration Lecture Using Chalk-Board Presentations
Unit II
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Unit III
Bakery Technology 3.1 Bakery Processing: Role of bakery ingredients-Flour, Sugar, Shortenings, Leavening agents, Eggs, Water and salt. 3.2 Importance of wheat gluten in baking, Testing of wheat flour-color test, Water absorption, Moisture content, Gluten content and total ash. 3.3 Bread making- Essential ingredients, Formula construction, Processing methods of bread- Straight dough and Sponge dough method, bread faults and their remedy. 3.4 Soft wheat Products -Biscuits- Definition, Types of biscuits and steps involved in biscuits process, Cookies- Batter type cookies and foam type cookies, Steps involved in cookies process. 3.5 Cake- Types of cakes- sponge cake, angel cake, pound cake, cake faults and their remedies. 3.6 Application of major and minor bakery equipment.
Suggested Learning Pedagogie
Video Demonstration Lecture Using Chalk-Board, Hands-on Site/Industry V
Unit IV
Pasta, Snack and breakfast food processing 4.1 Pasta products: Role of raw materials- Durum wheat, semolina, water, Steps involved in extrusion pasta products. 4.2 Snack food processing: Types of snack foods, Production process of corn chips and tortilla chips. 4.3 Extruded snacks – Processing steps of extrusion snacks- Kurkure, Extrusion cooking, Second and third generation snacks. 4.4 Breakfast cereals: Categories of breakfast cereals, Ready to eat (RTE)- cereal flakes by traditional and extrusion method.
Suggested Learning Pedagogie
Video Demonstration Lecture Using Chalk-Board Presentations
Unit V
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List of Experiments:
- *Prepare chart of nutritional values of wheat, rice, corn 4 CO
- *Demonstration of wheat milling process 4 CO CO
- Demonstration of rice milling process. 4 CO CO
- *Calculate the percentage of water absorption of given flour sample 4 CO CO
- *Determine the percentage of moisture content of given flour sample 6 CO CO
- *Calculate percentage of gluten content of given flour sample. 6 CO CO
- *Calculate percentage of total ash content of given flour sample 6 CO
- *Prepare bread by straight dough with assessment of its quality and sensory 6 CO
- *Prepare vanilla buns with assessment of its quality and sensory 6 CO
- *Prepare biscuits with assessment of its quality and sensory 6 CO
- *Prepare cookies with assessment of its quality and sensory 6 CO
- *Prepare sponge cake & its decoration with assessment of its quality and sensory 6 CO
- *Prepare chocolate cake& its decoration with assessment of its quality and sensory 6 CO
- *Prepare puffed snack any one food product and sensory 6 CO
- *Prepare pasta products with assessment of its quality and sensory 6 CO
- *Prepare of hard boiled candy with assessment of its quality and sensory 6 CO
- *Prepare chocolate with assessment of its quality and sensory 6 CO
- Prepare butter /kismi Elaichi toffees with assessment of its quality. 4 CO
Self Learning
Micro Project
- 1. Prepare bakery product using different cereal grain flours
- 2. Carryout market survey on bakery products available in the local market and prepare a report on it.
- 3. Collect the information of pasta industry and prepare report.
- 4. Prepare confectionary products using different flavor and colors.
- 5. Prepare a review report on novel methods of preservation and their applications in bakery industry.
Term Work
- 1. Prepare journal for laboratory work
Self-Learning
- 1 https://swayam.gov.in/
Assignment
- 1. Prepare report on current status of bakery industry in India.
- 2.Differentiate between hard wheat and soft wheat
- 3. Describe the modern milling processing steps and equipments used for wheat.
- 4. Enlist the major and minor bakery equipment’s and state its application.
- 5. Describe the manufacturing process of cocoa processing.
Laboratory Equipment
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Learning Materials
- Klaus J. Lorenz, Karel kulp Handbook of cereal science and Technology Marcel Dekker, Inc 270 Madison Aven New York 1006 ISBN 0-8247-8358-1
- Neelam Khetarpaul, Raj Bala Grewal, Sudesh jood Bakery science and Cereal Technology Daya Publishing House New Delhi 11
- Manay, S. & Shadaksharaswami Foods facts and principles New Age International PVT Publisher New Delhi
- Bernard W. Minifie Chocolate, cocoa and Confectionery CBS publishers & Distributors New D 110002 ISBN: 81-239-0505-X
- R.J Henry , P.S Kettlewell Cereal Grain Quality Chapman & Hall , ISBN 0 412 61180
Learning Websites
- https://youtu.be/JCcIqUGLWdM Role of ingredients in baked products manufacture-2: shortening and sugar
- https://youtu.be/pOfu3EWXm1E Role of ingredients used in confectionery industry
- https://youtu.be/X2GWN5uRbJE Role of ingredients in baked products manufacture-1: wheat flour, flour improvers and water
- https://www.youtube.com/watch?v=DgBD5me8oOI Bakery products
- https://www.youtube.com/watch?v=FwgqWxQMKwU Grain storage
- https://www.youtube.com/watch?v=TlQB1xJ2XLk Structure, composition and nutritive value of Cereals, Millets and Pulses
- https://www.youtube.com/watch?v=AGqJBRuw_qg Food Powder & Premixes
- https://www.youtube.com/watch?v=5vSP7oRBv_c Extrusion technology
- https://www.youtube.com/watch?v=pOfu3EWXm1E Role of ingredients used in confectionery industry
- https://youtu.be/AhZKSQ2UyUM Technology of caramel, toffee and fudge
- https://youtu.be/T0rLQwBLG10 Role of ingredients in baked products manufacture-3: leavening agents
For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 4th Sem Syllabus for K scheme.
For all Food Technology results, visit MSBTE Food Technology all semester results direct links.