Bakery and Confectionary Technology
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Bakery and Confectionary Technology Syllabus — Unit-wise Content
The official GTU curriculum for Bakery and Confectionary Technology (subject code 3161409) as prescribed for Food Proc. · Semester 6 divides the course into 5 units, covering 22 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (3161409)Unit 1 Materials of Baking
- Wheat- Varieties
- by-products of wheat milling
- role of refined wheat flour
- Leavening agents- Types
- properties and their role
- Shortenings- Role of shortening and forms used in bakery
- Role of emulsifiers, and antioxidants
- their types
- Ingredients from milk and eggs: Introduction
- role and types
- Other ingredients: flavours and colours
Unit 2 Bread Formulation and Processing
- details of manufacturing steps like fermentation
- baking etc, Methods of bread preparation
Unit 3 Cake Formulation and Processing
- Role of Ingredients
- Cake formula
- details of manufacturing steps
- defects in cake -their causes and prevention
Unit 4 Chocolate Confectionery
- Cocoa processing
- details of confectionery manufacturing processes- grinding
- tempering etc
Unit 5 Sugar Confectionery
- classification of sugar confectionery
- Processing of Hard boiled candy Subject Code: 3161409 w.e.f
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