Bakery And Confectionery Technology

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Topics

1. Introduction – Status of Bakery industry in India

2. Raw Materials for Bakery Products

Flour, Sugar, shortening, yeast, salt and leavening agents as raw material for bakery products, their role and PFA specifications of these raw materials

3. Manufacturing of Bakery Products

Different types of bread and preparation of bread using different methods,Quality evaluation of bread,Staling of bread

Different types of biscuits Preparation of biscuits using different methods, quality evaluation of biscuits

Different types of cakes, preparation of cakes using different methods Pastries, preparation of pastries using different methods,Quality evaluation of cakes Different types of toppings

Preparation of other bakery products: Rusks Crackers Buns Muffins Pizza Kulcha

Types of additives used in bakery products

4. Confectionery Products

Introduction Classification of confectionery products,Confectionery ingredients like starch, fats, colors, flavors additives. Brief account of sweeteners like Gur, refined sugar, beet sugar, white sugar and liquid sweeteners like Molasses, corn syrup, high fructose syrup, maple syrup,Reaction of sugar like caramelization , hydrolysis sand crystallization,Sugar boiled, Chocolate and Indian confectionery

5. Layout, setting up of units and hygienic conditions required in bakery plant, operation and maintenance of bakery equipment