{"id":29131,"date":"2025-04-14T14:42:58","date_gmt":"2025-04-14T09:12:58","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/324310-bakery-and-confectionery-technology-syllabus-for-food-technology-4th-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-14T14:42:58","modified_gmt":"2025-04-14T09:12:58","slug":"324310-bakery-and-confectionery-technology-syllabus-for-food-technology-4th-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/324310-bakery-and-confectionery-technology-syllabus-for-food-technology-4th-sem-k-scheme-msbte-pdf\/","title":{"rendered":"324310: Bakery and Confectionery Technology Syllabus for Food Technology 4th Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Bakery and Confectionery Technology detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE<\/a> 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. <\/p>\n

For all other MSBTE Food Technology 4th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 4th Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for bakery and confectionery technology is as follows.<\/p>\n

Rationale<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>.<\/p>\n

Course Outcomes:<\/h4>\n

Students will be able to achieve & demonstrate the following COs on completion of course based learning<\/p>\n

    \n
  1. State the importance, nutritional composition of cereal grains and millets.<\/li>\n
  2. Outline the milling process of cereal grains.<\/li>\n
  3. Select proper ingredients to prepare different bakery products.<\/li>\n
  4. Describe production process pasta product and snack food processing.<\/li>\n
  5. Utilize sugar and other ingredients to prepare hard boiled candy and chocolate.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Cereal Grains and Millets 1.1\tImportance of Cereals & Millets (IKS), Major and minor cereal grains in India. 1.2\tNutritional composition of cereal grains- wheat, rice, and corn. 1.3\tUtilization of cereals & Millets, Structure of wheat grain.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstration Lecture Using Chalk-Board Presentations\n<\/p>\n

    Unit II<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Unit III<\/h4>\n

    Bakery Technology 3.1\tBakery Processing: Role of bakery ingredients-Flour, Sugar, Shortenings, Leavening agents, Eggs, Water and salt. 3.2\tImportance of wheat gluten in baking, Testing of wheat flour-color test, Water absorption, Moisture content, Gluten content and total ash. 3.3\tBread making- Essential ingredients, Formula construction, Processing methods of bread- Straight dough and Sponge dough method, bread faults and their remedy. 3.4\tSoft 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\tCake- Types of cakes- sponge cake, angel cake, pound cake, cake faults and their remedies. 3.6\tApplication of major and minor bakery equipment.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstration Lecture Using Chalk-Board, Hands-on Site\/Industry V\n<\/p>\n

    Unit IV<\/h4>\n

    Pasta, Snack and breakfast food processing 4.1\tPasta products: Role of raw materials- Durum wheat, semolina, water, Steps involved in extrusion pasta products. 4.2\tSnack food processing: Types of snack foods, Production process of corn chips and tortilla chips. 4.3\tExtruded snacks – Processing steps of extrusion snacks- Kurkure, Extrusion cooking, Second and third generation snacks. 4.4\tBreakfast cereals: Categories of breakfast cereals, Ready to eat (RTE)- cereal flakes by traditional and extrusion method.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstration Lecture Using Chalk-Board Presentations\n<\/p>\n

    Unit V<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    List of Experiments:<\/h4>\n
      \n
    1. *Prepare chart of nutritional values of wheat, rice, corn\t4\tCO<\/li>\n
    2. *Demonstration of wheat milling process\t4\tCO CO<\/li>\n
    3. Demonstration of rice milling process. 4\tCO CO<\/li>\n
    4. *Calculate the percentage of water absorption of given flour sample\t4\tCO CO<\/li>\n
    5. *Determine the percentage of moisture content of given flour sample\t6\tCO CO<\/li>\n
    6. *Calculate percentage of gluten content of given flour sample. 6\tCO CO<\/li>\n
    7. *Calculate percentage of total ash content of given flour sample\t6\tCO<\/li>\n
    8. *Prepare bread by straight dough with assessment of its quality and sensory\t6\tCO<\/li>\n
    9. *Prepare vanilla buns with assessment of its quality and sensory\t6\tCO<\/li>\n
    10. *Prepare biscuits with assessment of its quality and sensory\t6\tCO<\/li>\n
    11. *Prepare cookies with assessment of its quality and sensory\t6\tCO<\/li>\n
    12. *Prepare sponge cake & its decoration with assessment of its quality and sensory\t6\tCO<\/li>\n
    13. *Prepare chocolate cake& its decoration with assessment of its quality and sensory\t6\tCO<\/li>\n
    14. *Prepare puffed snack any one food product and sensory\t6\tCO<\/li>\n
    15. *Prepare pasta products with assessment of its quality and sensory\t6\tCO<\/li>\n
    16. *Prepare of hard boiled candy with assessment of its quality and sensory\t6\tCO<\/li>\n
    17. *Prepare chocolate with assessment of its quality and sensory\t6\tCO<\/li>\n
    18. Prepare butter \/kismi Elaichi toffees with assessment of its quality. 4\tCO<\/li>\n<\/ol>\n

      Self Learning<\/h4>\n<\/p>\n

      Micro Project<\/i><\/p>\n