bakery, confectionery & snack products free book pdf download ANGRAU NOTES PDF DOWNLOAD -ndri toppers
bakery, confectionery & snack foods
Language: English 
Total page: 127
Pdf size : 0.91 MB
ACHARYA N. G.
RANGA
Contents
1. History of Bakery and Confectionery - Present Trends - Prospects - Nutrition facts of Bakery& Confectionery goods
2. Raw materials used in Bakery - Flour - Types of flour - Flour characteristics - Water -Sources - Functions - Usage of Water; Salt - Role of Salt
3. Yeast, Yeast Production - Enzymes - their functions in dough
4. Sugar and Milk - Properties and Role of milk and Sugar in Bakery
5. Leavening agents - What are leavening agents? - Different Leavening agents - their functions in Baking Industry
6. Spices used in baking and their functions; flavoring - Nuts and fruits - their function in bread making
7. Food colours; Setting materials - types - their function in baking; Cocoa and Chocolate
8. Bakery unit operations including mixing - fermentation - Proofing - baking
9. Formula construction and computation of yeast raised products; types of breads, bread faults and remedies
10. Biscuits - Ingredients - Types of biscuits - Processing of biscuits - faults & Remedies
11. Cream crackers, soda crackers, wafer biscuits & matzos, puff biscuits
12. Hard sweet, Semi Sweet and Garibaldi fruit sandwich biscuit
13. Short dough biscuits, Wafers.
14. Cakes - types - Ingredients - Processing of cakes - Problems - Remedies
15. Pizza and pastries - their ingredients and Processing
16. Setting up of a Bakery Unit - Bakery equipment required - types - Selection –
Maintenance - Bakery norms and Standards
17. Types of confectionery - Basic technical considerations of confectionery - TSS, pH, Acidity and ERH
18. Raw materials - types of sugar, granulated, caster, liquid brown sugars, molasses, micro crystalline sugars - their role in confectionery
19. Alternative bulk sweeteners - Glucose, fructose, lactose, sugar alcohol, sorbitol,
xylitol,Isomalt, poly dextrose - their role in confectionery
20. Enzymes - used in syrup production - used in gelling - enzymes used in whipping
21. Agar-agar, Alginates, carragenons,
Gelatin, Acacia gum - Gum Arabic, Pectin,
tragacanth,Xanthan gum, Egg albumen and Gelatin as a whipping agent
22. Milk protein, soya protein, oils, fats related products and their role in confectionery
23. Food colours & flavours
24. Chocolate processing - Different steps involved in chocolate processing Ingredients, mixing,refining.
25. General technical aspects of Industrial sugar confectionery, composition effects,
changes,change of state
26. Boiled sweets - classification - Ingredients used in the preparation - Caramel, toffee and fudge - Processing
27. Processing of liquorice paste, cream paste and aerated confectionery products -Ingredients- their function - Ingredients and Processing
28. Tablets, Lozenges, Sugar panning tablets, Granulated confectionery, medicated confectionery - Ingredients and Processing
29. Chewing gums, fondants, Marzipan - Ingredients & Processing
30. Crystallized confectionery - Processing - Ingredients and their functions
31. Quality and standards/Regulations to be followed in the Bakery Industry and packaging requirements
32. Quality and standards/regulations to be followed in the confectionery Industry and packaging requirements
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