Question Bank

Dear Students the Question Bank has been uploaded for the following topics:
Status of bakery and confectionery industries in India,
Status of bakery and confectionery industries in India

Assignment

Assignment topic is Paper publication and due date is 01-04-2024.

Assignment

Assignment topic is Development of new product and due date is 15-02-2024.

Lecture Notes

Dear Students the Lecture Notes has been uploaded for the following topics:
Bulk handling of ingredients- Dough mixing and mixers, Dividing, rounding, sheeting,
Bulk handling of ingredients- Dough mixing and mixers, Dividing, rounding, sheeting,
Introduction to utensils and equipments used in bakery industry with their purpose

Puzzles

Dear Students the Puzzles has been uploaded for the following topics:
Status of bakery and confectionery industries in India,
Status of bakery and confectionery industries in India

Lecture Notes

Dear Students the Lecture Notes has been uploaded for the following topics:
Status of bakery and confectionery industries in India,
Classification and Raw materials for bakery and confectionery products ,
Essential and optional. Leaveners and yeast foods. Structure builders. Tenderizers, moisteners and flavor enhancers ,
PFA Specification of raw materials

Youtube Video

Dear Students the Youtube Video has been uploaded for the following topics:
Alveograph
Farinograph
Extensiograph

Resource Link

Dear Students the Resource Link has been uploaded for the following topics:
Science Behind Baking
Bread Making Process

Grades & Toppers of IAE2

Shivani P

1

Vigneshkumar R

1

Rekhaa G

1

Grades & Toppers of IAE1

Rekhaa G

1

Vigneshkumar R

2

Shivani P

2

Lecture Notes

Dear Students the Lecture Notes has been uploaded for the following topics:
Bread making, methods - Straight dough - Sponge and dough- Activated dough development- Chorley wood bread process - Dough retarding and freezing - emergency No time process. ,
Characteristics of good bread – internal and external. Preparation of rusk and buns.,
Bread defects and remedies.,
Biscuit/cookies manufacturing process ,
Types of biscuit dough‘s - Developed dough, short dough‘s, semi-sweet, enzyme modified dough‘s and batters. ,
Cake making: Ingredients and methods ,
Preparation of Pie – Apple and custard pie,
Preparation of Pastry – Danish, short crust, choux and Puff pastry. Preparation of wafers.,
Problems in baking,
Bread making, methods - Straight dough - Sponge and dough- Activated dough development- Chorley wood bread process - Dough retarding and freezing - emergency No time process. ,
Definition, importance of sugar confectionery. General technical aspects of industrial sugar confectionery manufacture - compositional effects ,
Manufacture methods of high boiled sweets: Ingredients -. prevention of recrystallization and stickiness. ,
Types of confectionery products-Caramel, Toffee - ingredients - Formulation – Processing method ,
Other confections - ingredients - Formulation – Processing method ,
Aerated confectionery – Process and Methods of aeration ,
Spoilage of confectionery products,
Fondant, Fudge - ingredients - Formulation – Processing method,
Standard specifications for breads, biscuits, cookies and confectionery products,
Preservation and spoilage of various bakery and confectionery products ,
Health and safety – rules and safe practices in the work places, cleaning and sanitation of equipments ,
Code for hygiene condition in bakery and biscuit manufacturing unit