Duration and Dates

Title of the course: Baking Science and Technology

Course Coordinator: V. Swathi



Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. The basic components of baked foods number in the thousands, even millions.

Plants, animals and mineral sources provide the raw materials for bakings ingredients.

Entities such as bakers yeast and bacteria contribute their lives and by-products to baked foods, while inert minerals provide nutritive and functional attributes. At their most basic, the plant and animal compounds are classified as carbohydrates, proteins and lipids.

An understanding of the basic food science aspects of carbohydrates, proteins and lipids will help bakers and other practitioners of the bakers art in their work to develop products and manage the processing of baked foods. The ability to identify such compounds and recognize their differences goes a long way when solving formulating and production problems

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