Bakery and Confectionary

Topic outline

• 
  

  General

  FDNT 315
  

  Bakery and Confectionary 3(1+2)

  Bharati Chimmada, R.H.Sc,
  UAS Dharwad

  Kanwaljit kaul,C.H.Sc,
  ANGRAU, Hyderabad

  K.Sreedevi, RA, C.H.Sc.,
  ANGRAU, Hyderabad

  • News forum
  • News forum
• 
  

  Topic 1

  Introduction to Baking Science

  • Bakery concepts Page
  • Different types of baked products Page
  • Quick breads Page
  • Yeast breads or leavened breads Page
  • Cakes and biscuits Page
  • Reasons for the growth of bakery Industry Page
  • Conclusion&References Page
  • Assessment Quiz
• 
  

  Topic 2

  Basic Materials Used in Bakery And Confectionery

  • Food ingredients Page
  • Functional classification Page
  • Essential ingredients Page
  • Flour Page
  • Eggs Page
  • Fats Page
  • Sugar Page
  • Liquids Page
  • Leavening agents Page
  • Flavoring Ingredients Page
  • Optional Ingredients Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 3

  Flours And Flour Mixtures

  • Introduction Page
  • Flour- selection, properties and specifications Page
  • Soft Wheat Page
  • Suitability of flours for bakery products Page
  • Other Flours Page
  • Tests to Evaluate Flour Quality Page
  • Alveograph Page
  • Milling of wheat to get different grades of flour-flour blends Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 4

  Other Essential Ingredients Used In Baking

  • Introduction Page
  • Effect on product quality Page
  • Fats and Oils Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 5

  Other Essential Ingredients Used In Baking

  • Sweeteners Page
  • Salt Page
  • Leavening Agents Page
  • Chemical leaveners Page
  • Commonly used leavening acids Page
  • Moistening Agents Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 6

  Other Types Of Flour Used In Baking- Their Role And Uses

  • Introduction Page
  • Rice flour Page
  • Soya flour Page
  • Millet flour &Corn flour Page
  • Malt flour & Rye flour Page
  • Potato flour Page
  • Other flours Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 7

  Different Rheological Properties; Application In Bakery
  And Confectionery

  • Introduction Page
  • Rheological properties Page
  • Ingredients Influence Physical Characteristics Of Doughs Page
  • Common Dough Functionality Tests Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 8

  Biscuits And Cookies

  • Introduction Page
  • Role of ingredients in cookie preparation Page
  • Techniques of preparation Page
  • Faults and remedies Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 9

  Cakes

  • Introduction Page
  • Different Types Of Cakes Page
  • Role Of Ingredients In Cake Making Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 10

  Cakes

  • Cake Making Techniques Page
  • General Precautions In Preparation Page
  • Cake Faults Page
  • Cake faults and causes Page
  • Cake Decoration Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 11

  Breads

  • Introduction Page
  • Optional Bread Ingredients Page
  • Mixing Methods Page
  • Some Terms To Know In Bread Making Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 12

  Breads

  • Bread Quality Page
  • External characteristics Page
  • Internal Characteristics Page
  • Bread Faults, Causes And Remedy Page
  • Crust Page
  • Bread shape Page
  • Staling Of Bread Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 13

  Pastry

  • Introduction Page
  • Types Of Pastry Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 14

  Importance Of Balancing, Formula For Different Baked Products

  • Steps to be followed in good formulae and baking practices Page
  • Mixing Page
  • Test for development of gluten Page
  • Creaming Page
  • Laying a Tart / Pie Page
  • Docking / Scoring &Glazing Page
  • Temperature Control Page
  • Measuring & Sifting Page
  • Proofing Page
  • Retarding (Refrigerating) Page
  • Molding (Shaping) Page
  • Preparing to bake Page
  • Baking & Cooling Page
  • Finishing and decoration & Storing baked foods Page
  • Biscuits/ cookies Page
  • Cakes Page
  • Pastry Page
  • Bread Page
  • Points to consider in bakery formulae Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 15

  Tools And Machinery Used In Bakery

  • Large equipments - selection maintenance Page
  • Small equipments Page
  • Small equipments Page
  • Small equipments Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 16

  Quality control

  • Quality evaluation of finished products Page
  • Importance of hygiene and sanitation Page
  • Contaminations in bakeries Page
  • References Page
  • Assessment Quiz