Course
Code : 30
P.G. DIPLOMA IN BAKERY AND TECHNOLOGY (PGDBST)
Milling and baking industry is encountered with several challenges,
particularly arising from the quality of the products, limited variety
of products produced and lack of trained people. Post Graduate Diploma
Course in Bakery Science and Technology is designed by the Dept. of
Food Technology of this University to acquaint the students with important
aspects of bakery machineries, production methods, management, quality
control, product speci?cations hygiene and sanitation.
COURSE STRUCTURE
|
Paper
Code
|
Nomenclature
of Paper
|
Max.
Marks
|
|
PGDBST-01
|
Wheat
Grain Structrue, quality and mealing |
100
|
|
PGDBST-02
|
Functionality
of wheat flour components and baerky ingredients |
100
|
|
PGDBST-03
|
Quality
Testing of Wheat Flour and Bakery Products |
100
|
|
PGDBST-04
|
Rheology
and Chemistry of Dough |
100
|
|
PGDBST-05
|
Bread
Industry and Processes |
100
|
|
PGDBST-06
|
Soft
Wheat Products and Processes |
100
|
