Diploma in Bakery and Confectionery Technology

*Internal only, **Marks for Industrial training by from Industry supervisor +/ Project report by HVKC supervisor + /presentation by examiner.

Minimum Duration: One Year
Course Fee: Rs.7500/ Semester
Age: No bar
Qualification: 12th pass preferably Science

Unit-I: Introduction

 Introduction – Historical development of food science and technology.

Introduction to various branches of Food Science and Technology.

Unit-II: Food Chemistry & Microbiology

Introduction to Food Chemistry, Food Microbiology. Introduction to various food processing and preservation technologies. Freezing- principle of freezing, types of freezing, introduction to thawing, changes during thawing and its effect on food.

Unit-III: Food Processing & Preservation

Drying and Dehydration- Definition, drying as a means of preservation, names of types of driers used in the food industry. Food processing and preservation technologies – Food Irradiation, Thermal Processing Concept of pasteurization, sterilization, commercial sterilization, blanching, and canning.

UNIT I

Bakery industry status, growth rate and economic importance in India and world. Production and classification of wheat, Wheat grain structure, composition of wheat: Proteins, Starch, Fat, Enzymes.

UNIT II

Role and functions of water, starch, protein, fat in bakery products processing. Role of milk and milk products, malt, yeast, oxidizing agents and other preservatives. Spoilage of bakery products.

UNIT III

Wheat Milling; aims of milling, Quality aspects of flour; types of flour, Atta and Maida, Wheat proteins and their function. Functionality of wheat proteins, gluten role in dough, enzymes in wheat and significance, functions of fat, moisture and starch and damaged starch.

UNIT-I

Ingredients & processes for the manufacture of breads, biscuits, rusks, crackers buns and pizza bread. Effect of variations in formulation.

UNIT-II
Product quality characteristics, faults and corrective measures. Equipments used for the development of breads, biscuits, rusks, crackers buns and pizza bread.

UNIT-III
Different types of icings and their production. Spoilage, Physico-chemical changes during baking. Spoilage, Physico-chemical changes during baking.

UNIT I
Quality characteristics of confectionery ingredients; technology for manufacture of chocolate, and special confectionary products; colour, flavour and texture of confectionary.

UNIT-II
General technical aspects of Industrial sugar confectionery, composition effects, changes, change of state; Boiled sweets, Caramel, toffee and fudge – Processing, Processing of liquorice paste, cream paste and aerated confectionery products.

UNIT-III
Equipment used for development of confectionary products, Spoilage of confectionary products.

1. Production of bread and multi grain bread.
2. Preparation of Buns.
3. Preparation of pizza base.
4. Preparation of Biscuits and cookies.
5. To study the various engineering properties of wheat grains and flour. Quality evaluation of wheat flour.
6. To check the pasting properties of wheat flour.
7. To check the water absorption capacity and oil absorption capacity of flour.
8. To check swelling and solubility index of the flours.
9. To check gluten content of wheat dough.
10. Preparation of cakes (Sponge Cake, Rock Cake, Fruit Cake) and pastries.

1. Preparation of Sugar boiled confectionery.
2. Production of Indian sweets.
3. Preparation of icings (fondant, fudge, cream icing).
4. Preparation of chocolate.
5. Preparation of caramel.
6. Preparation of liquorice paste.

Seminars and presentations will be conducted in the topics relevant to the course. The topics can be selected by students or can be the choice of the instructor.

Industry visit will be organized for students to have first-hand experience and exposure to technology / production / functioning of Bakery plant. Students will understand the working principle of different equipment used for development of bakery and confectionary products. Awareness regarding basic concepts of plant layout and design with special reference to bakery industries will be taught. Students will also learn about application of different techniques like HACCP concept, influence of location on plant layout, types of manufacturing processes like continuous, repetitive and intermittent processes. GHP, GMP.

Unit I: Introduction

Food products market measurement, Market forecasting, segmentation, micro and macro environments; Consumer behaviour, Marketing Planning Process, Product policy and planning: Product-mix; product line; product life cycle, New food product development process. Product brand, packaging, services decisions, Brain Storming, Different pricing strategies: Average pricing and Marginal pricing.

Unit II: Food logistics & Supply chain management

Evolution, relationship of food and economy; significance and drivers of supply chain; types of food chains; Actors in Food Supply Chain – Producers, Processors, Retailers & Distributors, Hospitality Sectors, Consumers; Food Logistics – Movement of Food, Packaging in Logistics, Temperature Controlled Supply Chains.

Unit III: Entrepreneurship/Business management

Definition of entrepreneur, Functions and roles, Entrepreneurial motivation and Barriers, Classification of Entrepreneurship, Theory of Entrepreneurship, Concept of Entrepreneurship, Development of entrepreneurship; stages in entrepreneurial process; Entrepreneurs vs. Manager; Forms of Business Ownership: Sole proprietorship, partnership forms and others; Types of Industries, Concept of Start-ups; Technology Business Incubators (TBI) and Science and Technology Entrepreneur Parks; Entrepreneurial support agencies at National, State, District Levels.

Unit IV: Risk Management

Managing supply chain risks; Managing risks in food supply; Technology Trends in food supply chain: Traceability and use of technology- Traceability, RIFD, Bar-coding.

UNIT – I

Introduction to food Analysis; Food composition and Factors affecting food composition. Sampling and Sample preparation; Selection of Sampling procedures; Factors that affect chose of sampling plan Risk in selection of a plan; Sampling procedures, Problems in Sampling, Preparation of samples. Physical & Chemical properties of foods.

UNIT – II

Physical Methods of Food Analysis; Refractometry; Polarimetry specific General Gravity Viscosity. Food Rheology, Freezing point determination, Surface tension. Electro analytical determination; Polarography.

UNIT – III

General Chemical Methods of Food Analysis; Analysis of Moisture and Total solids. Carbohydrate Analysis; Importance of Analysis, Methods of analysis for Mono Saccharides, Oligosaccharides, Polysaccharides; Structural and nonstructural, dietary fiber (brief outline). Fat Analysis; Importance of Fat Analysis, Methods of Analysis (Analytical and instrumental) Fat characterization; its importance and Methods of analysis.

UNIT – IV

Protein Analysis Importance; Methods of Analysis, Protein separation and characterization. Analysis of Vitamins; Importance, Methods of Analysis. Analysis of Ash Importance; Analysis of minerals, importance; Methods of Analysis.

Dubey SC. Basic Baking. The Society of Indian Bakers, New Delhi.

Manley D. 2000. Technology of Biscuits, Crackers & Cookies. 2nd Ed. CRC Press.

Pomeranz Y. Modern Cereal Science and Technology. MVCH Publication