Plot No. 30/25, Knowledge Park - III, Greater Noida - 201306, Uttar Pradesh (NCR Delhi), India
Volume - 2 Issue - III Month : March 2014
Blueberry Bakery Workshop
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Editorial Board Dr. H. N. Mishra Dr. Jasvir Singh Dr. K. N. Shashikanth Chef Kaviraj Khialani Mr. Kumar Bhatia Dr. Manoj Mishra Mr. N. L. Mehta Dr. Namji Cho Mr. Raj Kapoor Mr. Ravi Krishna Mr. S. C. Dubey Mr. Shahid Hasnain Dr. Suresh Itapu Dr. V. K. Hanslas
ssocom Institute of Bakery Technology and Management (AIBTM) in association with US Highbush Blueberry Council is conducting Blueberry Bakery Workshop on March 12, 2014 at AIBTM Campus. Demonstration will be conducted by AIBTM Master Chef Abid Ali. People from bakery and allied industries will be attending the same. The workshop will highlight on various blueberry based bakery products. There would be demo on Blueberry Malabia, Blueberry Baked Yoghurt, Blueberry Muffin and Blueberry Pie. Those who are interested can contact at :
AIBTM Team: Chef Ali Mr. Anand Kishore Ms. Khusbhu Kumari Dr. Bindiya Sharma
Dr. Bindiya Sharma, Assistant Professor, AIBTM Plot No. 30/25, Knowledge Park - III, Greater Noida Tel. : +91-120-2428816 Email : aibtm@aibtm.in Mob. : +91-9910375204
Designed by: Knitin Maheshwari
AIB International Fills Key Leadership Positions
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ndre Biane, President and CEO of AIB International, recently announced the appointment of three individuals to key leadership roles within the organization.
Philip (Phil) Kastle joined AIB as Senior Director Customer Service and Business Processes. Kastle is a 16-year veteran of American Express. As a member of the International Membership Travel Services executive leadership team, Kastle oversaw an organization of more than 1,500 employees in 25 countries, generating $1 billion in revenues for American Express. He is also a Six Sigma master black belt. Kastle holds a bachelor’s degree in industrial design from Kansas State University and an MBA from Arizona State University. William (Bill) Gambel has been appointed Vice President Client Development and Target Marketing, effective April 1, 2014. Gamble most recently served as Vice President at Caravan Ingredients, where he was employed for 25 years in the baking and ingredient industry. Gambel’s international business experience includes work in Central and South America, China, and Europe. He has implemented key account management programs and a CRM program, as well as pricing strategies to enhance margins in a highly commoditized industry. Gambel holds a
degree in business management from Ottawa University, and is an AIB International Baking Science and Technology graduate. “We are excited to have Bill Gambel and Philip Kastle join AIB,” said AIB President and CEO Andre Biane. “The global experience and business expertise that they bring to AIB will truly help us fulfill our long range initiatives. Their leadership qualities will strengthen the fabric of the AIB executive team and guide the teams they lead.” Brian Strouts, interim Vice President of Baking and Food Technology, has been named the permanent Vice President of that division. Strouts is a 23-year AIB veteran who has served in a number of key leadership roles in the organization, including overseeing biscuit products, experimental baking, and research and technical services. He has provided consulting services, delivered technical lectures to industry, and authored and coauthored numerous technical publications. Strouts is a graduate of Kansas State University with a degree in bakery science and is also an AIB Certified Baker. His appointment is effective immediately. “Strouts’ leadership over the past several months has proven that he is the right person to lead the Baking and Food Technical Service organization,” said Biane. “These new appointments will be key in moving AIB forward while retaining our position as a leader in the global food services industry.”
Function of Starch in Baking
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he main carbohydrates in wheat flour are starch, dextrin, cellulose, free Sugars and Pentosans. Cellulose and Pentosans present in bran is removed during milling. Refined Flour contains starch, dextrin and free sugars. Wheat flour starch is capable of holding only about half its weight. Damaged starch can take up about twice its weight. Water uptake per gram of starch is 0.44 g for undamaged and 2.0 g for damaged starch. Pentosans possess an exceptional affinity for water. It has calculated that in normal dough about 46 % of the absorbed water is associated with starch fraction, 31 percent with protein or gluten fraction and 23 per cent with the Pentosans even though they are present only about 1 % of the flour weight. Starch occurs in nature in crystalline form and either in granular or spherical shape. Starch occurs in three ranges in flour, Small-8µ, Intermediate- 14µ and Large- 15-35 µ. 81.6 % of total number of granules had a diameter of less than 7.4 µ, 12.5 per cent more than 15.8 µwhile the remaining 5.9 per cent ranged
By Dr. Bindiya Sharma between these two sizes. There exists a rather strong cohesive force between the starch granules and gluten sheets forming the film around the gas cells. As heat is applied during baking, the pressure within the gas cells increases and the gelatinizing starch granules, having become pliable, are elongated in the direction of expansion. Two aspects of starch granules are important for this •
One is their surface character which must provide tight adhesion between the gluten and starch Otherwise cell rupture and collapse with the rinsing internal pressure as baking progresses.
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Second is water uptake during gelatinization. Since there is limited amount of water present in dough 74 % based on dry substance whereas starch is capable of imbibing 18 times its weight in water during gelatinization.
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Starch removes all water it can from the protein film result is production of denatured, nearly completely dehydrated semi rigid protein film that ruptures but does not collapse.
References: E.J.Pyler. Baking Science and Technology.Volume-I.
Approval for the revised scheme of “Vocationalisation of Secondary and Higher Secondary Education”
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he Cabinet Committee on Skill Development today gave its approval for continuation and revision of the scheme “Vocationalisation of Secondary and Higher Secondary Education”. This will be a Centrally Sponsored Scheme (CSS) under which financial assistance will be given to all State Governments /Union Territory administrations for implementation of vocational education in Government Secondary and Higher Secondary Schools and incentive will be given to Government aided and recognized private schools during the remaining period of the 12th Plan. Besides introduction of vocational education in schools, the scheme would involve capacity building of vocational education teachers / skill trainers, development of competency based curriculum and teaching material, development of MIS for monitoring and tracking students and funding of innovative practices under vocational education. The total allocation approved by the Planning Commission for the scheme in the 12th Five Year Plan is Rs. 500 crore per annum.
Approximately two lakh students per annum are expected to benefit from the scheme during the remaining period of the 12th Five Year Plan. The objectives of the scheme are to enhance the employability of youth through competency based modular vocational courses; to maintain their competitiveness through provisions of multi-entry multi-exit learning opportunities and vertical mobility; to fill the gap between the educated and the employable; and to decrease pressure on academic higher e d u c a t i o n . F u r t h e r, s k i l l s a n d employability of the youth will be enhanced through industry and demand driven vocational courses. Till date 1119 schools across 21 States and Union Territories have been covered from the year 2011-12 onwards when the revised scheme was approved. 19,300 students were covered in the year 2011-12, 73,300 students were covered in 2012-13 and 1.19 lakh students were covered in 2013-14. Competency based curriculum and courseware has been developed in 7 trades.
Egg McMuffin for lunch? McDonald's eyes longer breakfast hours
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cDonald’s is in the early stages of looking at whether it can extend its breakfast hours. Fans of the Egg McMuffin have long wanted the option to get breakfast at McDonald’s after 10:30 a.m. But offering both
breakfast and lunch was considered logistically impossible give the limited space in kitchens. Still, it’s an option the chain is eyeing more seriously as people’s eating habits change, particularly for people in their 20s and 30s.
Indian Population and Processed Food Nearly 60 percent of Indians are under the age of 30 Increasing demand for typical imported food items including cakes and cake mixes, pastries, chocolates, etc. Indian Consumer Expenditures on Bread and Cereals estimated to be US$ 67.3 billion during 2012. It has increased by average rate of 21% during last 10 years.
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onsumer Demographics : With a population of 1.2 billion, India is the world's second most populous country. India is also one of the youngest countries in the world with a median age of 25. Nearly 60 percent of Indians are under the age of 30. However, declining birth rates suggest that the Indian population will age over the next 10 years with the fastest growth occurring among those aged 30 and above, a group that comprises the highest earners. Nearly half of all Indians are married and families traditionally live in joint or extended families resulting in an average household size of 4.9 people in 2012. In urban areas, smaller nuclear families are becoming more common as mobility and employment opportunities increase.
average consumer expenditure (for all products) per household by the top 10 percent of Indian households rose to $9,267 in 2012 from $8,652 in 2010. Food Preferences : An estimated 20-30 percent of the Indian population is strictly vegetarian in accordance with the tenets of Hinduism. Those Hindus who eat meat tend to do so sparingly and beef consumption is taboo among Hindus, Jains, and Sikhs who comprise over 80 percent of India's population. Furthermore, non-vegetarian food is not consumed during special days or religious observances. India's large Muslim population (estimated at 160 million) does not consume pork and eats Halal animal products that are sourced from livestock that were slaughtered according to the tenets of Islam. Indians tend to take pride in the many regional and varied foods that comprise Indian cuisine. In general, Indians have a strong preference for fresh products, traditional spices and ingredients, which has generally slowed the penetration of American and other foreign foods. However, the acceptance of packaged, convenience and ready-to-eat food products is increasing, especially among younger consumers and the urban middle class. Many Indians are quite willing to try new foods while eating out, but often return to traditional fare at home. Italian, Thai and Mexican foods are reportedly the fastest growing new cuisines in India and consumers are slowly diversifying their consumption patterns.
Over 840 million Indians live in rural areas compared to 390 million who live in urban areas. While the urban population is growing at more than double the rate of rural areas as migrants move to cities in search of opportunity, it will likely be several decades before India's population will become majority urban. Agriculture accounts for an estimated 15 percent of Indian GDP, but over half of Indians are employed in agriculture, suggesting that urban areas will continue to gain population as surplus labor moves to cities. Nevertheless, rural areas are emerging as important markets for fast moving consumer goods. Aside from vegetable oil and pulses, opportunities for imported value-added or consumer-ready foods are likely limited in rural areas. Typical imported food items that can be spotted in retail While consumption of processed foods such as stores in major cities include dry fruits and nuts, cakes and domestically-produced chips, biscuits and vegetable oils cake mixes, pastries, chocolates and chocolate syrups, penetrates the lower income categories, current seasonings, biscuits, canned fruit juices, canned soups, opportunities for value-added imported foods are pastas, noodles, popcorn, potato chips, canned fish and generally thought to be limited to higher income vegetables, ketchup, breakfast cereals, and fresh fruits such consumers. According to data provided by Euromonitor, as apples, pears, grapes and kiwis.
ITC looking for cream in cookies & biscuits
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he relaunch of Marie biscuit as a healthy and tasty Cream biscuits and cookies are part of the creation, adding to offering by ITC recently has not taken growth. It is a very unique offering and a very buoyant away the spotlight from cream market,'' said Chitranjan Dar, CEO, ITC Foods biscuits and cookies for the company. Division. With the current size of the biscuit With the latter category growing at a industry estimated at ?12,805 crore, and healthy 18 per cent annually, ITC is expected to grow at a compounded keen to straddle plain biscuits as well as annual growth rate of 8 per cent over the cookies. “As a category, cream biscuits next three years, ITC is eager to tap the have been growing significantly over the past three-four years. market for cream biscuit and cookie lovers.
AB Mauri Achieves SQF 2000 Level 2 Certification on All Manufacturing Facilities in the United States and Canada
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B Mauri, a global leader in yeast and bakery ingredient products and solutions, recently demonstrated its dedication to food safety by affirming Safe Quality Food (SQF) 2000 Level 2 certification at all of its North American manufacturing
facilities. This standard meets the Global Food Safety Initiative (GFSI) benchmark requirements for each AB Mauri location in the United States and Canada Memphis, Tenn.; Greenville, Texas; Wilsonville, Ore.; LaSalle, Quebec; and Calgary, Alberta.
Britannia Q3 net profit rises 62% to Rs100.56 crore
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et profit at biscuit maker Britannia Industries Ltd. soared for the fourth straight quarter as price increases and stable ingredient costs boosted margins. The maker of Good Day and Tiger biscuits reported a 62% rise in net profit to Rs100.56 crore
for the December quarter. Operating margins expanded 250 basis points in the quarter from year-ago levels. One basis point is onehundredth of a percentage point. Revenue for the quarter ended 31 December rose nearly 11% to Rs1,798 crore.
AIBTM Program Calendar Diploma in Bakery Technology & Management (2 Years including Internship)
Entrepreneurship Development Program Bakery & Patisseries - 8 Week (Starting from March , 2014) Workshop on Bakery Patisseries (March , 2014) 40 days Certificate Programme on Quality Control and Material Testing (March , 2014 to April, 2014) 6 Week capsule Program on Advanced Bakery Technology (March, 2014 to April 2014)
Post Graduate Diploma - Baking Science & Technology (1 Year including Internship) Diploma - Patisseries and Artisan Bakery (1 Year including Internship) Short Courses - (Enroll today)
Suitability of corn flour in bread
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or the production of bread, a basic ingredient is wheat flour which participates in giving the sensory characteristics (volume, texture, color, and flavor) to the bread. Other cereals cannot replace wheat flour completely for the bread making. But, no one cereals can provide adequate amounts of all nutrients to meet the nutritional requirements of a person. So, to meet the dietery need, diet should involve blending of cereals. Corn flour has higher carbohydrate, fat, sodium and calcium content than the wheat flour. So, the aim of present study was to see the effect of corn flour in bread making so that a suitable combination of two cereals can be made without affecting the sensory characteristics of bread. For this, an experiment was carried out in AIBTM lab in which the preparation was made to replace the wheat flour partially by corn flour. Composite flour was made by blending of varying proportions of wheat flour and corn flour. The proportions were 100:0, 95:5, 90:10, 85:15 for bread flour and corn flour respectively. The raw material taken was composite flour (95:5, 90:10, 85:15), water (60%), compressed yeast (1.5%), sugar (1%) and salt (1.5 %). So, there were three samples for comparison. No time method was followed for the bread making. These samples were then compared with control sample of bread made only with wheat flour. The observations of the experiment were: 1.
The crust color of bread was more and more dark as the percentage of corn flour was increasing from 5 to 15 %. This may be due to the fact that high carbohydrate and
By Khushbu Kumari
sugar content of corn flour which was available for browning reaction. 2.
The bread made with composite flour (95:5 proportion) had acceptable volume while those made with higher percentage of corn flour had lesser volume. This is due to the less development of gluten in the composite flour with higher % of corn flour.
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The crumb color was also darker in case of bread made with corn flour. For 5 % value, the crumb colour was acceptable.
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There were bigger holes in case of 15 % of corn flour while in case of 5% corn flour there were more or, less uniform grains.
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The taste was good for the bread made by composite flour with 10 % corn flour.
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As the proportion of corn flour was increasing, the crumb was moister and the shelf life of the bread was more. This may be due to the fact that corn flour can hold or, absorb more moisture than wheat flour and undergoes less staling.
Conclusion of the experiment: The quality of bread with 5% corn flour was somewhat acceptable. While bread made with 15 % corn flour was unacceptable in every regards (volume, crust and crumb color, & texture). The experiment also showed that corn flour is unsuitable for bread making as slight increased proportion of corn flour deteriorate the bread quality.
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Plot No. 30/25, Knwledge Park - III, Greater Noida - 201 306 Email : aibtm@aibtm.in Website : aibtm.in