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AKTU Bakery Technology (BFT601) Syllabus PDF – B.Tech 3rd Year
Bakery Technology BFT601
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- Semester 6
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Official AKTU syllabus of Bakery Technology (BFT601) for B.Tech 3rd Year – 4 credits, L-T-P 3-1-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Bakery Technology
Download PDFBFT601 · 4 credits · L-T-P 3-1-0
| CO1 | K3 | 2 1 2 - |
| CO2 | K2 | 3 1 2 1 3 1 - 1 |
| CO3 | K2 | 3 2 1 2 3 1 - 1 |
| CO4 | K3 | 2 3 2 1 - 2 |
| CO5 | K3 | 2 1 - 2 |
| CO6 | K3 | 2 1 - 2 |
| Average | 2.3 | 1.8 2.0 1.7 1.8 0.9 - 1.3 |
| REFERENCEBOOKS | ||
| S.NO | NAMEOFAUTHORS/BOOKS/PUBLISHERS | YEAR OF PUBLICATION /REPRINT |
| 1 | Pyler & Gorton: Baking Science and Technology, 4th Edition, | Sosland Pub Co. 2009 |
| 2 | Samuel A. Matz: Bakery Technology and Engineering (Paperback) Springer US | 2019 |
| 3 | Samuel A. Matz: Cookie and Cracker Technology, 3rd Edition, Van Nostrand Reinhold Inc.,U.S | 1993 |
| 4 | H. Faridi: The Science of Cookie and Cracker Production, Chapman & Hall | 1997 |
| Course details | ||
| UNITS | S.NO | CONTENTS LECTURE HOURS |
| I | 1 | Wheat flour and wheat flour treatments, Grade of flour, constituents of flour, ageing of flour, Tests for flour quality. 4 |
| 2 | Yeast: Characteristics, Preparation, Handling & Storage, Adequacy for use in bakery industry. | 2 |
| 3 | Ingredients, Technology and quality parameters for baked products: Bread, Biscuits and cakes. | 3 |
| II | 1 | Bakery equipment and machinery. Different types of Mixers, kneaders and cutters. Different types of ovens. 4 |
| 2 | Packaging machinery for bread and biscuits. Quality control in bakery industry. Quality control of raw materials. Quality control of finished products. Quality control of packaging materials. | 4 |
| III | 1 | Technology of bread making - Different methods, process steps and their significance. 5 |
| 2 | Characteristics of good bread. Defects in bread their causes and remedies. | 4 |
| IV | 1 | Technology of Cakes Manufacture. Different cake making processes. Sugar batter method, Flour batter method, Modified sugar batter method Whipping method, Blending method etc. Process steps and their significance. 5 |
| 2 | Importance of baking time and temperature. Recipe balancing. Defects in cakes, their causes and remedies. | 3 |
| V | 1 | Biscuits - Definition and types. Short dough, hard Dough and Fermented dough biscuits. 3 |
| 2 | Cookies - Types of cookies and their manufacture. | 2 |
| 3 | Cream biscuits - Process steps and their significance. Defects in biscuits their causes and remedies. | 3 |
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