UNIQUE SERIES AKTU Syllabus
BFT601

Bakery Technology

L-T-P3-1-0 Credits4 Session2024-25 TypeTheory
Appears in 1 semester

B.Tech Food Technology · Sem 6 (Core)

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Syllabus

5 units · 42 lecture hours
Unit1

Unit 1

9 hrs
  • Wheat flour and wheat flour treatments, Grade of flour, constituents of flour, ageing of flour, Tests for flour quality.
  • Yeast: Characteristics, Preparation, Handling & Storage, Adequacy for use in bakery industry.
  • Ingredients, Technology and quality parameters for baked products: Bread, Biscuits and cakes.
Unit2

Unit 2

8 hrs
  • Bakery equipment and machinery. Different types of Mixers, kneaders and cutters. Different types of ovens.
  • Packaging machinery for bread and biscuits. Quality control in bakery industry. Quality control of raw materials. Quality control of finished products. Quality control of packaging materials.
Unit3

Unit 3

9 hrs
  • Technology of bread making - Different methods, process steps and their significance.
  • Characteristics of good bread. Defects in bread their causes and remedies.
Unit4

Unit 4

8 hrs
  • Technology of Cakes Manufacture. Different cake making processes. Sugar batter method, Flour batter method, Modified sugar batter method Whipping method, Blending method etc. Process steps and their significance.
  • Importance of baking time and temperature. Recipe balancing. Defects in cakes, their causes and remedies.
Unit5

Unit 5

8 hrs
  • Biscuits - Definition and types. Short dough, hard Dough and Fermented dough biscuits.
  • Cookies - Types of cookies and their manufacture.
  • Cream biscuits - Process steps and their significance. Defects in biscuits their causes and remedies.
Course Objectives3 points
  • To impart fundamental knowledge of bakery products
  • To impart basic knowledge about machinery and equipments involved
  • To give brief introduction of recent developments in bakery product technology.
Course Outcomes (COs)6 outcomes

After completion of the course student will be able to:

  1. CO1To acquire knowledge of bakery products.
  2. CO2Understand the importance and role of ingredients in bakery industry
  3. CO3Understand the technology involved in production of Bread, Biscuits, Cakes and other baked products.
  4. CO4Understand about the machinery involved in manufacture of these products.
  5. CO5Understand the types of defects in bakery products and their remedies
  6. CO6Understand the packaging requirements of bakery products Bloom’ s Level POs 1: Slight (Low) 2: Moderate (Medium) 3: Substantial (High) “-”: No Correlation PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12

REFERENCEBOOKS

  1. S.NO NAMEOFAUTHORS/BOOKS/PUBLISHERS YEAR OF PUBLICATION /REPRINT
  2. Pyler & Gorton: Baking Science and Technology, 4th Edition, Sosland Pub Co. 2009
  3. Samuel A. Matz: Bakery Technology and Engineering (Paperback) Springer US 2019
  4. Samuel A. Matz: Cookie and Cracker Technology, 3rd Edition, Van Nostrand Reinhold Inc.,U.S 1993
  5. H. Faridi: The Science of Cookie and Cracker Production, Chapman & Hall 1997

Official AKTU syllabus

This subject is on page 28, 29 of the original AKTU PDF.

Official AKTU syllabus PDF ↗