Bakery Technology detail syllabus for Food Technology (Ft), 2019-20 scheme is taken from AKTU official website and presented for AKTU students. The course code (RFT601), and for exam duration, Teaching Hr/Week, Practical Hr/Week, Total Marks, internal marks, theory marks, duration, and credits do visit complete sem subjects post given below.
For all other ft 6th sem syllabus for b.tech 2019-20 scheme aktu you can visit FT 6th Sem syllabus for B.Tech 2019-20 Scheme AKTU Subjects. The detail syllabus for bakery technology is as follows.
Unit I
For the complete syllabus, results, class timetable and more kindly download iStudy. It’s a lightweight, easy to use, no images, no pdfs platform to make student’s life easier.
Unit II
Bakery equipment and machinery. Different types of Mixers, kneaders and cutters. Different types of ovens. Packaging machinery for bread and biscuits. Quality control in bakery industry. Quality control of raw materials. Quality control of finished products. Quality control of packaging materials.
Unit III
Technology of bread making Different methods. Process steps and their significance. Characteristics of good bread. Defects in bread their causes and remedies.
Unit IV
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Unit V
Biscuits. Definition and types. Fermented dough biscuits. Cookies. Types of cookies and their manufacture. Cream biscuits. Process steps and their significance. Defects in biscuits their causes and remedires.
Reference Books:
- E.J Pyler: Baking Science and Technology: Vol.1 & 2, 3rd Edition, Sosland, 1988
- Samuel A.Matz: Bakery Technology and Engineering, Springer US
- Samuel A.Matz: Cookie and Cracker technology, AVI Publications
- H. Faridi:The Science of Cookie and Cracker Production, CBS Publishers & Distributors, N Delhi
For detail syllabus of all other subjects of B.Tech Ft, 2019-20 scheme do visit Ft 6th Sem syllabus for 2019-20 scheme.
Don’t forget to download iStudy for the latest syllabus, results, class timetable and more.