UNIT I
Classification of bakery products. Bakery ingredients and their functions-Essential ingredients:
Leaveners and yeast foods. Shortenings, emulsifiers and
antioxidants.
UNIT II
Equipments used in bakery industry with their purpose.Bulk handling of
ingredients-
Dough mixing and mixers, Dividing, rounding, sheeting, and laminating-
Fermentation
enclosures and brew equipment Extrusion.
Rheology of dough-Farinograph,
Amylograph, Extensiograph.
UNIT III
The Chemistry of dough Development. Bread
making methods
Chorley wood bread process
Advantages and disadvantages of
various methods of bread-making.
Characteristics of good bread: Internal characters; external characters. Spoilage of bread-Causes, detection and prevention.
UNIT IV
Production of cakes and cookies/biscuits. Types of biscuit dough‘s
Cake making: Ingredients and their
function Structure builders. .
Production process for
Wafers- type of flour, raising agents and maturing
UNIT V
CONFECTIONERY PRODUCTS
General technical aspects of industrial sugar
confectionery manufacture -
prevention of recrystalization and stickiness
Types of confectionery products Caramel, Toffee and Fudge and other confections-:- ingredients - Formulation,Quality control
Methods of aeration,pre treatment Processes
Updated
share as link
*Dont share screenshot*
Kind of request
Grow stuff sector
For any doubt or updates of other subjects msg me
Wa.me/6587090802
Follow atleast telegram or wtsapp for updates
T.me/Stuffsectortg
T.me/sandy_offcl
https://instagram.com/stuffsector