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IGNOU Self Learning Material (SLM)
10. School of Agriculture (SOA)
Levels
Diploma / Post Graduate Diploma Programmes
Current
Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds (DPVCPO)
BPVI-034 Baking and Flour Confectionary
Practical Manual
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Issue Date
Title
Contributor(s)
2018
BPVI-034 Practical Manual
M.L. Sudha
;
D. lndrani
;
Jyothsna Rajiv
2018
Experiment-1 Determination of Flour Colour/Dullness of Flour By Flour Colour Grader
-
2018
Experiment-11 Determination of Effect of Ingredients-Sugar, Fat, Gms, Starch, Lecithin
-
2018
Experiment-12 Baking of Cakes-Sponge Cake and Decoration
-
2018
Experiment-7 Effect of Additives, Potassium Bromate, Ascorbic Acid, Cereal Malt and Fungal u-amylaste; Gluten; Glycerol Mono Stearate (GMS); Sodium Stearoyl-2-Lactylate (SSL); Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM) and Guar Gum
-
2018
Experiment-9 Preparation of Variety Bakery Products-Buns, Rusk, Rolls, Doughnuts, Pizza, Puff Pastry
-
2018
Experiment-8 Different Bread Making Methods-Straight Dough, Sponge and Dough, Activated Dough Development
-
2018
Experiment-6 Determination of Effect ofIngredients - Yeast, Fat and Sugar
-
2018
Experiment-2 Determination of Gluten Content in Wheat
-
2018
Experiment-4 Determination of Dough Raising Capacity
-
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D. lndrani
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Jyothsna Rajiv
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M.L. Sudha
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