Baking Science and Technology

UNIVERSITY OF SARGODHA, SARGODHA

INSTITUTE OF FOOD SCIENCE AND NUTRITON

Course Tittle: Baking Science and Technology

Course Code: FST-511

Credit Hours: 3(2-1)

Instructor: Dr. Ghulam Mueen-ud-din

DESCRIPTION& OBJECTIVES

Baking industry in one of the most established food industry in Pakistan. Students graduating food science has lots of job opportunities in baking industry. The course will focus on making students understand the basics of baking science, baking procedures and role of different ingredients in bakery products manufacturing. The complete bread making and other bakery products manufacturing procedures are integral part of this course. It hopes that by the end of this course students will have a complete knowledge about baked products.

INTENDED LEARNING OUTCOMES

To understand the basics of baking science
To know baking procedures and role of different ingredients in bakery products manufacturing
To know about methods of baking different bakery items
To gain the practical knowledge of variety of bakery products manufacturing
To prepare trained manpower for baking industries

Theory

Baking science and technology: Ingredients; flour, sweeteners, shortening, leavening agents, water, and yeast, oxidizing agents, salt, mold inhibitors and dough improvers. Functional additives: emulsifiers, enzymes, antioxidants, eggs, milk and milk products. Bakery products: bread – Unit operations: mixing, straight dough, sponge dough, rapid processing, mechanical dough development, fermentation, dough transfer systems, dividing, rounding and molding, panning and proofing. Baking process: stages, baking reactions, thermal reactions, bread cooling, packaging and storage. Bread spoilage; staling and quality control. Processing of other bakery products: biscuits, cookies, crackers, cakes, doughnuts, pizza, chapattis and naans, etc; formulations and making processes

Practical

Preparation of breads, pastry, biscuits, wafers, cakes and chemically leavened products. Effect of different ingredients on bakery products. Visit to different baking plants.

READINGS

1.Edward, W.P. 2007. The science of bakery products. The Royal Society of Chemistry, Cambridge, UK. UK.

2.Cauvain, S.P. 2003. Bread making, improving quality.CRC Press, Cambridge, England

3. Hui, Y.H., Corke, H., Leyn, I.D. and Cross, N. 2006. Bakery product science and technology.

Blackwell Pub. Co., London, UK.

4. Khetarpaul, N., Grewal, R.B. and Jood, S. 2005. Bakery science and cereal technology. Daya Pub. House, New Delhi, India.

OURSE SCHEDULE

Week #	Topics and Readings
1.	Baking science and technology: Ingredients; flour, sweeteners, shortening, leavening agents
2.	water, and yeast, oxidizing agents, salt, mold inhibitors
3.	dough improvers. Functional additives: emulsifiers, enzymes,
4.	antioxidants, eggs, milk and milk products
5.	Bakery products: bread – Unit operations:
6.	mixing, straight dough, sponge dough, rapid processing mechanical dough development, fermentation, dough transfer systems
7.	dividing, rounding and molding, panning
8.	Proofing procedures and reactions during proofing.
9	Baking process: stages, baking reactions, thermal reactions
10	Bread cooling, packaging and storage.
11	Bread spoilage; staling
12	quality control in baking industry
13	Processing of other bakery products: biscuits cookies, crackers,
14	formulations and making processes of different products
15	Manufacturing of cakes, doughnuts, pizza, chapattis and naans
16	Student Presentations of the Assigned Work

RESEARCH PROJECT / ASSIGNMENTS

Students will go through practical for manufacturing different bakery products. They will be given projects on making healthy bakery products by using alternative ingredients for health conscious people. During the course a study tour ok known baking industry shall be planned in order to give students the practical knowledge about baking techniques and latest baking equipment’s and ingredients.

ASSESSMENT CRITERIA

Mid Term Exam: 30

Sessional: 20

FinalTerm Exam: 50