List of Experiments / Activities
- 1 PRE REQUISITES: NIL
- 1Preparation of Bread/ Test Baking.
- 2Preparation of Sweet Buns
- 3Preparation of Pizza base.
- 4Preparation of Biscuits
- 5Preparation of Nan-Khatai
- 6Preparation of Cookies
- 7Preparation of Cakes (Eggs/ Eggless)
- 8Preparation of Pastries
- 9Preparation of Laminated and Puffed products
Course Objectives
- To provide students with knowledge and skills necessary to produce quality baked goods.
- To provide knowledge regarding testing of quality parameters of baked products
Course Outcomes (COs)
After completion of the course student will be able to:
- CO1Understand the application of baking ingredients
- CO2Understand the role of equipment and tools in baking technology.
- CO3Understand the formulation calculations involving scaling and measuring ingredients.
- CO4Understand the manufacturing process of different bakery products.
- CO5Understand the defects encountered in bakery products and preventive measures to be adopted.
- CO6Analyze the quality parameters of prepared 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
REFERENCE BOOKS
- S.NO
Books
- YEAR OF PUBLICATION/ REPRINT
- S.C Dubey: Basic Baking: Science and Craft, Publisher 1980
- Betty Crocker: Baking Basics, Wiley 2009
Official AKTU syllabus
This subject is on page 40 of the original AKTU PDF.