Department of Food Process Engineering. School of Bioengineering. Sub. Code:
FP0403. Semester: VII. Title: Bakery and Confectionery Technology. Year :Â ...
SRM University Department of Food Process Engineering School of Bioengineering
Sub. Code: FP0403
Semester: VII
Title: Bakery and Confectionery Technology
Year
Day order
Hours
: 2011
Timing
I
2
9:35 am-10:25 am
II
3
10:35 am-11:25 am
III
2
9:35 am-10:25 am
IV
4
11:25 am- 12:15 am
Location: SRM University, Biotech Block Faculty Details Sec
Name
Office
Office
Mail.id
hours B. Tech
Mrs.G.Nagamaniammai
(Food
B609
8:30 am-
[email protected]
4:00pm
Process Engg)
References 1.
www.agri.indiamart.com
2.
The complete Technology book on bakery products by NIIR Board
3.
Bakery Technology and Engineering (3rd edition) by Samual. A.Matz
4.
Chocolate, Cocoa, and confectionery (Science and Technology, 3rd edition by Bernard. W. Minifie., PhD., CBS publishers and Distributors, New Delhi- 110002
5.
Indian standards Glossary of terms relation to flour milling industry by Indian standard institution, New Delhi
6.
Basic Baking, Science and craft by S.C. Dubey
7.
Theory of Bakery and Confectionery by Yogambal Ashokkumar
PURPOSE This course covers the fundamentals of equipment and raw material identification while focusing on the needs of bakers to understand measurements, scaling and basic baking techniques.
INSTRUCTIONAL OBJECTIVES
By the end of the course students will Interpret common baking terms in bakery production Exhibit the use of sanitation and safety practices in bakery production Develop an understanding of process technology of bakery products
Assessment Details: Cycle test I
: 10marks
Cycle Test II
: 10marks
Surprise Test
: 5marks
Model Exam
: 20marks
Attendance
: 5 Marks
Test Schedule S.No
Test
Units
Duration (min)
1
Cycle Test-I
Unit I and 50% of Unit II
100
2
Cycle Test-II
50% of Unit II and Unit II
100
3
Model Exam
Whole syllabus
180
Outcomes Students who have successfully completed this course will have full understanding of the following concepts
Course objective To
understand
the
Course outcome role
of
After
completing
students
confectionery industries.
ingredient for specific the bakery
study
varies
bakery
and
able
course
ingredients used in bakery and
To
can
this to
select
and confectionery product.
confectionery products processing.
Can
To
preparation and development of
understand
principle
the
of
working
bakery
confectionery
and
producing
able
to
understand
the
bakery products. Able
to
select
the
suitable
equipments.
equipments for specific products.
To understand the safety and
Able to understand machine, and
sanitation
personal hygienic conditions to be
of
bakery
and
confectionery industries.
followed
in
the
bakery
and
confectionery industry.
Detailed Session plan:
Session Topics to be covered
Time
No
(min) UNIT I
1
Ref
Teaching
Testing
method
method
INTRODUCTION
Status of bakery and confectionery
50
1
BB
GD
50
6
PPT
GD
industries in India 2
Role of essential ingredients for bakery products
&7
3
Role of optional ingredients for bakery
50
products 4
PPT
GD
PPT
GD
PPT
GD
&7
Role of essential ingredients for
50
confectionery products 5
6
Role of optional
6 &7
ingredients
for
50
confectionery products
6 &7
6
PFA Specification of raw materials
50
6
PPT
GD
7
Revision
50
-
-
QA & GD
PPT and
GD
UNIT II BAKERY PRODUCTS TECHNOLOGY 8
Dough
rheology
–Definition,
50
3
difference between Newtonian and
Acitivity
non-Newtonian materials. 9
Bread making- methods
50
3&
BB
QA
BB
QA
BB &
GD
7 10
Bread making -processing
50
3& 7
11
Specification for various types of
50
7
breads 12
Biscuit manufacturing process
PPT 50
3&
BB
QA
BB
QA
BB
QA
BB
QA
7 13
Preparation of Cookies
50
3& 7
14
Preparation of Crackers
50
3& 7
15
Preparation of Cakes
50
3& 7
16
Preparation of Buns
50
3&
BB
QA
7 17
Preservation of bakery products.
50
2
BB
QA
18
Revision
50
-
-
GD & QA
UNIT III BAKERY MACHINERY AND EQUIPMENT 19
Weighing
Equipment-
manual,
50
Automatic weighing equipments and
2
BB
GD
BB
GD
BB
GD
BB
GD
&3
Liquid measuring meters 20
Mixing- Dry blenders
50
2 &3
21
Horizontal
batch
and
continuous
50
dough mixer 22
2 &3
Vertical planetary dough mixer and
50
continuous batter mixer
2 &3
23
Divider- Functions and operation
50
2
BB
QA
24
Rounders- functions and types
50
2
BB
GD
25
Proofers- Functions, Proof Boxes,
50
2
BB
GD
50
2
BB
GD
50
2
BB
QA
intermediate and final Proofers 26
Molders- Functions and types of molders
27
Ovens-
Heat
transfer
-wholesaler
ovens 28
Ovens -retailers ovens
50
2
BB
QA
29
Slicers- Fuctions and types
50
2
BB
QA
30
Revision
and
introduction
to
50
confectionery Products
2&
BB
QA
4&
BB &
GD
7
PPT
4&
BB &
7
PPT
4&
BB &
7
PPT
4&
BB &
7
PPT
4&
BB &
7
PPT
4&
BB &
7
PPT
4&
BB &
7
PPT
3
-
QA & GD
4
UNIT IV CONFECTIONERY PRODUCTS 31
32
33
34
35
36
37
38
Cocoa processing steps in detail
50
Chocolate production steps in detail
Equipments used for processing
50
Fondant preparation
50
Caramels production steps in details
Fudge preparation
50
Revision and introduction to safety sanitation
50
50
toffee preparation
and
50
for
bakery
50
GD
GD
GD
GD
GD
GD
and
confectionery industries UNIT V SAFETY AND SANITATION 39
Health and safety- safety rules
50
2
PPT
GD
40
Safe practices in the work places-
50
2
PPT
QA
safety rules & check lists
41
sanitation- duties of the sanitation
50
2
BB
QA
50
2
BB
QA
50
2
BB
QA
equipments 42
Code for hygiene condition in bakery manufacturing unit
43
Code for hygiene condition in biscuit manufacturing unit
44
Revision I
45
Revision II
Note: BB- Black Board PPT- Power point presentation QA- Question and Answer GD- Group discussion Ref- References