Directorate of Distance Education
Study Material of
P.G. DIPLOMA IN BAKERY SCIENCE
AND TECHNOLOGY (PGDBST)

Paper Code	Nomenclature of Paper
PGDBST-01	Wheat Grain Structure, quality and mealing
PGDBST-02	Functionality of wheat flour components and bakery ingredients
PGDBST-03	Quality Testing of Wheat Flour and Bakery Products
PGDBST-04	Rheology and Chemistry of Dough
PGDBST-05	Bread Industry and Processes
PGDBST-06	Soft Wheat Products and Processes

 

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