UNIT – I Wheat flour and wheat flour treatments – Grade of flour, constituents of flour – ageing of flour – Tests for flour quality. Yeast: Characteristics, Preparation, Handling & Storage, Adequacy for use in the bakery industry. Ingredients, Technology and quality parameters for baked products: Bread, Biscuits & cakes. UNIT – II Bakery Equipments and machinery. Different types of Mixers, kneaders and cutters. Different types of ovens. Packaging machinery for bread and biscuits. Quality control in the bakery industry. Quality control of raw materials. Quality control of finished products. Quality control of packaging materials. UNIT - III Technology of bread making Different methods. Process steps and their significance. Characteristics of good bread. Defects in bread, their causes and remedies. Technology of Cakes Manufacturing. Different cake making processes. Sugar batter method, Flour batter method, Modified sugar batter method Whipping method, Blending method etc. Process steps and their significance. Importance of baking time and temperature. Recipe balancing. Defects in cakes, their causes and remedies. UNIT - IV Biscuits. Definition and types. Fermented dough biscuits. Cookies. Types of cookies and their manufacture. Cream biscuits. Process steps and their significance. Defects in biscuits their causes and remedies. UNIT - V Confectionery manufacture- raw materials and processing; cocoa, sugar, special fats, dried milk products, emulsifiers. Sugar confectionery – general technical aspects, manufacture of boiled sweets, lollipops, lozenges, gums and jellies, chewing gums, caramel, toffee, fudge. Indian Confectionery – Types, role of sugar in preparation, other ingredients and their role in preparation. REFERENCES: 1. Ashok kumar, Y. (2018). Textbook of bakery and confectionery, (Revised). PHI Learning Pvt. Ltd. 2. Uttam K Singh, Theory of bakery and confectionery. 3. Dr. Madhvi Daniel, Bakery and confectionery science 4. Mathuravalli, S. M. D. (2021). Handbook of Bakery and Confectionery. CRC Press. Course Outcomes: Student will be able: a) To gain knowledge of basic knowledge of bakery foods. b) To understand different types of equipment, involve in various bakery industry. c) To determine the preservation methods suitable for different bakery foods. d) To get knowledge of baking and methods to increase bakery foods shelf life.