Bakery an - SRM University

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Department of Food Process Engineering. School of Bioengineering. Sub. Code: FP0403. Semester: VII. Title: Bakery and Confectionery Technology. Year : ...
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