Topic outline

  • Welcome to the World of Baking and Confectionery Technology

    Click the video for  listening welcome speech... and read the guidelines for students before starting your class...

     

     


    Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods.

  • This topic

    Course Content with outline and Books

    Course Content:

    • Baking Ingredients and functions
    • Heat and Mass Transfer during baking
    • Biscuits and Cookies
    • Cake
    • Pastries
    • Bread
    • Chewing Gums
    • Candy
    • Chocolates

    Learning Outcome:
    •      Able to gain the basic knowledge of bakery and confectionery technology
    •       Able to understand using of different types of equipment and machinery used in different food industries
    •  Able to learn about making of all types of bakery products
    •   Able to learn about making of all types of confectionery products
    •   Able to gain knowledge of correction of different types of faults & control of quality of bakery and confectionery products
    •   Able to gain knowledge how to set up a bakery

  • Introduction with Students

  • All recorded class link

    You will get all your recorded class in one click with the following link.:

    https://drive.google.com/drive/folders/1ZN8mbngtP6hwAYvahnCVBoU64gObZbIK

    Your every discussion class has also added after individual Lecture and video tutorial.


    • Introduction to baking and confectionery Technology

      Learning Outcome:

      • Able to gain the basic knowledge about bakery and confectionery technology
      • Learn about different baking and confectionery products

      Learning Objectives:

      • To know the Principles and types of sugar confectionery
      • To learn the Baking Equation and principle of baking
      • To gain knowledge about different bakery and confectionery products
      Content:
      • What is Confectionery and baking technology?
      • Principles of Baking and Confectionery
      • Baking equation
      • Different kinds of bakery and confectionery products
    • Baking Ingredients & functions

      Learning Outcome:

      Able to Know about functions of baking ingredients and their use

      Learning Objectives:

      • To learn the functions of different kinds of flour in baking
      • To able to know the use of sugar,fat,egg,milk,yeast and water in baking

      Content:

      • Structure of wheat grain
      • What is Gluten and why is it so important?
      • Types of flour
      • Different Leavening agents
      • Fat
      • Sugar
      • Liquids


    • 1st Quiz

      Announcement:

      Your 1st Quiz will be held on 14th of of June'2020.

      Syllabus:

      Functions of ingredients of flour and sugar confections product (lecture 2-4)

      Question Type:

      • MCQ
      • Missing words
      • short question
      • Analytic questions

    • Principles of Heat Transfer

      Learning Outcome:

      To know the basic principles of heat transfer.

      Learning Objectives:

      • To able to know the technology of heat transfer
      • To know about difference among conduction,convection and radiation

      Content:

      • What is Heat Transfer?
      • Types of Methods  Heat Transfer
      • Basic difference among methods of heat transfer

    • Heat and mass transfer with the machines use in Baking

      Learning Outcome:

      Able to learn the technology of heat transfer of radiation,convection, conduction with different types of machines used in baking

      Learning Objectives:

      • Gather knowledge about changes during baking of any products
      • Heat and mass transfer techniques in the baking oven and within product
      • Different types of equipment are used in baking from mixing to packaging

      Content:

      • Heat and mass transfer in the baking oven and within product
      • Difference between different kinds of Industrial equipment
      • Bread,biscuit,cake and chocolate machines 
    • 2nd Quiz

      Your 2nd Quiz will be held on 1st week of July,2020

      Syllabus:

      Lecture 5 & 7 and forum discussion

      Question Type:

      • MCQ
      • Missing words
      • short question
      • Analytic questions

    • Cake and Pastry

      • Cake is basically a baked dessert, considered to be a modification of bread. It can be with or without any kind of an icing, topping or frosting. It can be layered, as many times as possible and comes in various shapes and sizes.
      • Cake is generally made from mixture of flour, sugar, eggs, and butter or oil and Pastry usually a sweet desert, essentially includes a fat that is solid in room temperature. 

      Learning Outcome:

      Learning Objectives:

      • To gain knowledge about ingredients and different methods of mixing of ingredients of cake
      • To learn about industrial manufacturing of cake
      • To analyze the fault of making with corrective measures
      • To know about different ingredients and types of pastry

      Content:

      • What is cake and pastry?
      • Ingredients and types of cake and pastry
      • Manufacturing process of cake and pastry
      • Difference between cake and pastry


    • Midterm Instructions

      Midterm Exam syllabus:

      Midterm Exam includes: Lecture 1-7

      Midterm Exam Mark: 25

      Announcement:

      • Discuss with each other and find the problems regarding upcoming midterm examination
      • Try to solve the problems of each other
      • If you have any problems that you can not solve, then inform me and we will discuss it in the classroom.
      • Question Pattern:
        • The pattern of Midterm question will be:
        • 50% MCQ
        • 20% Short question
        • 20% Creative question
        • 10% presentation

        Time:  Total time will be 90 minutes.The time will be divide  according to following 3 segments: 

        •      The first segment will be MCQ
        •      Second Segment will be short and creative questions and 
        •      Third  segment will be presentation

    • Midterm Examination

      Time:  Total time will be 90 minutes.The time will be divide  according to following 3 segments: 

      •      The first segment will be MCQ
      •      Second Segment will be short and creative questions and 
      •      Third  segment will be presentation

    • Biscuit and cookies

      Cookie is a term used for sweet, flat, baked goods.Biscuit is a term used for a variety of baked, mainly flour-based food products. The term cookie is mostly used in American English. In British English, the term biscuit refers to a small, baked, unleavened cake, which is typically crisp, flat, and sweet.

      Learning outcome:


      Able to know about different kinds of biscuit and cookies with manufacturing process 

      Learning Objectives: 
       
      • To learn about different kinds of dough for preparing biscuit and cookies
      • To differentiate among different kinds of Biscuit and cookies
      • To know about the difference between biscuit and cookies.
      • To gain knowledge about different baking  food industries of Bangladesh
      • To learn about principles of biscuit making
      • To identify the different in equipment related to biscuit and cookies
      • To learn the manufacturing process of biscuit and cookies
      • To  gain knowledge of Different physical and chemical changes from dough to baked products
       
      Content:
      • What is biscuit and cookies?
      • Difference between biscuit and cookies
      • Varieties of dough
      • Classification of biscuit and cookies
      • Biscuit Manufacturers in Bangladesh
      • Assessment and Sector Mapping on the Biscuit Manufacturing Industry in Bangladesh
      • Principles of biscuit making
      • Biscuit Manufacturing flowchart
      • Difference in machines in different industry
      • Biscuit Production line layout
      • Manufacturing process of biscuit and cookies
      • Different physical and chemical changes from dough to baked products

    • Bread

      Ingredients and Manufacturing  of Bread

       Bread is a food made from flour, water, yeast, and salt baked in an oven. Bread is a food made from flour, water, yeast, and salt baked in an oven. Bread is famous for being one of the staple foods of the early civilizations, and is still consumed by millions of people on a daily basis.

      Learning Outcome:

      Able to learn ingredients, manufacturing process and Changes of dough during baking of bread

      Learning Objectives:

      • To gain knowledge about the functions of different ingredients for baking bread
      • To learn about the fermentation of dough during proofing of bread
      • To know about manufacturing process of Bread
      • To identify the different machines used for manufacturing of bread

      Content:

      • What is bread?
      • Functions of ingredients
      • Flowchart of bread production
      • Different dough in bread making
      • Bread plant and Machines
      • Bread Manufacturing Stages
      • Changes during baking of bread

    • Assignment

      Assignment topics are given to the students in the classroom. 

      Assignment Mark: 5

      Assignment as a sample has been attached.

    • Presentation

      Presentation topics are given to the students  with discussion in the classroom.

      The following parameters will be followed for marking your presentation :

      1. Dress up......................................... 1
      2. Eye contact and engage of your students in class....... 2
      3. language of presentation........................ 1
      4. Depth of Knowledge......................... 2
      5. Asking  questions................. 2
      .................................................... .....................
      Total. ............ ... .................. ...... ......... 8

      N.B. For absence on any presentation day two attendance will be deducted.( apply for all)

      Presentation Mark:8


      • Final Exam Instructions

        Final Exam syllabus:

        Final Exam includes: baking ingredients &  functions, Biscuit and cookies, Bread, Chewing gum, candy and chocolate.

        Final Exam Mark: 40

        Announcement:
        • Read the lectures carefully as you don't have enough time after Eid vacation.
        • Discuss with each other and find the problems regarding upcoming final examination
        • Try to solve the problems of each other
        • If you have any problems that you can not solve, then inform me and we will discuss it in the classroom.

        • Attendance