BAKERY, CONFECTIONERY AND CONVENIENCE PRODUCTS TECHNOLOGY

Course Code:

MTF 305

Credit Units: 03

Course Objective: Impart fundamental knowledge of bakery, confectionery and convenience products and give brief introduction of recent development in bakery, confectionery and convenience product technology.

Course Contents: Module I: Introduction Status of bakery and confectionery industries in India, Role and properties of various ingredients used for bakery and confectionery products- essential and optional

Module II: Bakery products technology Dough rheology, Methods of manufacturing of bread, buns, doughnuts, rusks, pastries, cakes, biscuits, cookies, crakers, high fiber biscuits and equipments used in their production, Staling of bakery products. Assignment Module III: Confectionery Products Classification, Chocolate Processing Technology, Compound Coatings & Candy Bars, Tempering technology, Chocolate hollow figures, Chocolate shells, Enrobing technology, Manufacture of candy bars, application of cocoa butter alternative fats, fondant, caramels, fudge, toffee, Low calorie confectionery products, hard boiled candy, herbal candy; functional confectionery products, liquorices paste and aerated confectionery, Lozenges, sugar panning, chewing gum and bubble gums and fruit confections.

Module IV: Convenience foods Definition; requirement or advantages, classification, principles of processing of various types of RTE foods, extrusion technology, retort processed foods, energy bars, convenience meat products, fish-based convenience foods, engineered foods, role of various ingredients, machinery used, packaging, storage and distribution requirements

Examination Scheme:

Components Weightage (%)

A 5

CT 10

S/V/Q 8

HA 7

EE 70

Text & References:

Hui, YH. Bakery Products Science and Technology Matz SA. Bakery Technology and Engineering Minifie, B. W. Chocolate, Cocoa and Confectionery; Science and Technology Beckett, S.T. The Science of Chocolate, RSC paperbacks, Royal Society of Chemistry, Cambridge. Beckett, S.T. and Mazigh, D. Industrial chocolate manufacture and use, IInd edition, Blackie Academic & Professionals, Chaman & Hall- London.