Panjab University Bachelor of Vocation (Food Processing and Preservation) Syllabus


Semester I
FPP 103: BAKERY AND CONFECTIONERY

Unit I
Introduction, Types and processing mechanism:Flour: Structure, Types, Milling and Storage.
Rice: Types, forms and processing. Milk, Butter and Cream: Types, Processing,Byproducts,
Storage. Cheese: Classification and uses. Raising and Thickening Agents: Classification and
types.Egg: Structure and nutritional composition

Unit II
Conventional Methods Of Preservation: Thermal mode of preservation –
Pasteurization,sterilization and appertization – Heat resistance of microorganisms and their
spores –bacteria and their spores –fungi and their spores –yeast and their spores - spoilage of
canned foods and types of spoiled cans – aseptic packaging - Low-temperature storage. Nonthermal
methodsofpreservation : High pressure processing – Pascalisation.

. Unit III
Introduction to Baking and Confectionary process methods:Methods of Bread Making:
Straight dough method, Sponge dough method, Cake making: Sugar batter, Flour batter method,
Pastry Making: Principle and types. Biscuit making.

Unit IV
Bread Diseases: Rope and Mould, Factors responsible for it and preventive measures.
Faults and Remedies: Basic reasons and suggested remedies: Bread, Cake and Biscuits.

Text books/ References:
1. Adams M.R and Moss M.O, 2004 “Food Microbiology”, Panima Publishing corporation,
New Delhi, 2ndEdition.
2. Frasier.1987. Food Microbiology.Tata McGraw-Hill Education
3. Bakery-I, Student handbook and practical manual, published by CBSE.
4. Ornamental Confectionary and the Art of Baking in all its Branches by Herman Hueg
5. Bread: A baker’s book of techniques and recipes by Jeffrey Hamelman.
6. A professional Text to bakery and confectionary by John Kingslee

Attached Files

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