ASSOCOM INSTITUTE OF BAKERY TECHNOLOGY & MANAGEMENT

ASSOCOM INSTITUTE OF BAKERY TECHNOLOGY & MANAGEMENT

Plot No. 30/25, Knowledge Park - III, Greater Noida - 201306, Uttar Pradesh (NCR Delhi), India

Volume - 5 Issue - 2

Month : February 2016

AIBTM and Hunter announce Short Courses

his course provides the skills and knowledge required to make and decorate a single tier cake. TParticipants will learn about flower making

techniques, presenting floral sprays and tying ribbons, selection of ingredients and cake making, covering cakes with Ready-to-Roll icing, and piping with royal icing. At the end of the course, students will have successfully decorated a single tier cake for a special occasion.

Faculty: Janet Aislabie is teacher for th i s exc lus ive cu l inar y experience, Janet Aslabie, is a renowned Bakery and Patisserie Educator with over 30 years’ experience in the hospitality industry. Janet under took her training at the London City and Guilds and received her Diploma Culinary Arts with a Distinction. She has worked a large range of international Hotels including Intercontinental, Sydney, Mandarin Oriental and Ritz London, Janet is actively involved in the industry teaching at Hunter TAFE Australia, Writing of National and Regional World Skills papers, National Judge World Skills Management of regional and National competition.

AIBTM concluded International Short Courses on Shelf life of Breads, Cake &Biscuits, Fat, Sugar and Sodium reduction in Bakery products

IBTM organized 3 International short courses on Shelf life of Breads, Cake & Biscuits, Fat, Sugar and ASodium reduction in Bakery products and Gluten

free formulation on December 13-16, 2015. These programs were attended by senior executives of key industries.

The key faculty was Mr. Jos Vast, who conducted all the three short courses on shelf life of Bread, Cakes & Biscuits, Hurdle technology, critical points in external and internal product parameters influencing shelf life by formulation, process parameters, packaging and the latest development on post packaging option like Modified atmosphere packaging, Active packaging, Vaccume packaging, Ambient packaging to shelf life extensions.

Introduction on Fat, Sugar and Sodium reduction in Bakery products and Gluten-free formulation and their product

matrixes. Explained role of major and minor ingredients in different systems (Cookies, Cakes and Bread).

Introduction to gluten and celiac disease and related allergies and some common ways to make gluten free products with quick wins and overcome challenges on gluten free. Also, Hands on practice on various recipes with sugar, fat and sodium reduction and on some gluten free products has been done.

This program was attended by 20 people including R&D heads, Technical scientist, marketing managers regulatory advisors, executive decision makers of different companies/ industries from all over India At last the complete program were conducted successfully.

4 Days Advanced Cake Decorating Course, March 5-8, 2016

uring this 4 day master class you will be taught how to temper chocolate, produce fillings for enrobed Dchocolates, prepare moulded chocolates, learn

airbrushing skills, cocoa butter colours and learn how to make a variety of chocolates truffles and accompanying techniques of piping rolling and dipping.

Faculty : Dean Gibson, is a renowned pâtissier with over 30 years’ experience in the hospitality industry. Dean is not only a teacher at Hunter TAFE but also the co-founder and

current member o f the Australian baking team. Under Dean’s leadership the team will compete at the 2015 Asian Pastry Cup in Jakarta for the chance to represent Australia at the World Pastry Cup in Lyon in 2016. This is your chance to learn from the Master in a unique private setting at the AIBTM in Greater Noida, NCR Delh i . With a focus on

producing your own chocolate creations, this four-day Master Class will provide you with the skills in tempering chocolate, filling, moulding and airbrushing. Join us in this exclusive opportunity to indulge in chocolate and fine food.

Short Course on Chocolate Master Class, April 5 to 8, 2016

ational Street Food Festival ,`Safe street Food by street food vendors` was organised by National NAssociation of Street Vendors of India (NASVI)

having registered national name as New Association of Street Vendors of India ( NASVI).

The event was conducted at Jawaharlal Lal Nehru Stadium from the 11th to 13th December and more than 150 street food stalls from 25 states of India were part of it. The event witnessed the footfall of 70000+, 25 states,

120 stalls and 300 food items, a real treat for all the food lovers.

AIBTM witnessed a huge crowd at its stall to watch t h e l i v e

Report Of Live Bakery Demonstration by AIBTM at National Street Food Festival 2015

demonstrations of Chocolate making and delicious muffins by Chef Amit Gupta and student volunteers. Many visitors were curious to know about our courses, flyers with all information about AIBTM were distributed to all. We had a chance to speak the President of all Street Vendors Mr.Gopal Singh who was interested to further train the vendors interested in Bakery under PMKVY scheme.

Transglutaminase as a Gluten in Gluten free / Network Formation in Gluten-FreeBread with Application of Transglutaminase

ne of the main problems associated with gluten-free bread is obtaining a good structure. OTransglutaminase (TGase), an enzyme that

catalyzes acyl-transfer reactions through which proteins can be cross-linked could be a way to improve the structure of gluten-free breads. Baking tests showed that TGase had an effect on the specific volume of the bread. For instance, the SMP bread with 10 U of enzyme contained the most compact structure, Finally, it can be concluded that it is possible to form a protein network in gluten-free bread with the addition of TGase. However the efficiency of the enzyme is dependent on both the protein source and the level of e n zy m e co n c e nt rat i o n . A transglutaminase is an enzyme that catalyzes the formation of an isopeptide bond between a free amine group (e.g., protein- or peptide-bound lysine) and the acylgroup at the end of the side chain of protein- or peptide-bound glutamine. The reaction also produces a molecule of ammonia. Such an enzyme is classified as E C 2 . 3 . 2 . 1 3 . B o n d s f o r m e d b y transglutaminase exhibit high resistance to proteolytic degradation (proteolysis).

Transglutaminases were first described in 1959. The exact biochemical activity of transglutaminases was discovered in blood coagulation protein factor XIII in 1968.

Mechanism of action

Transglutaminases form extensively cross-linked, generally insoluble protein polymers. These biological polymers are indispensable for the organism to create barriers and stable structures. Examples are blood clots(coagulation factor XIII), as well as skin and hair.

The catalytic reaction is generally viewed as being irreversible, and must be closely monitored through extensive control mechanisms. A collection of the transglutaminase substrate proteins and interaction partners is accessible in the TRANSDAB database.

Industry & Commercial Use : In commercial food processing, transglutaminase is used to

bond proteins together. Examples of foods made using transglutaminase include

imitation crabmeat, and fish balls or in Gluten Free baking . It is

p r o d u c e d b y Streptoverticillium mobaraense fermentation in commercial

quantities or extracted from animal blood, and is used in a va r i e t y o f p ro c e s s e s , including the production of processed meat and fish

products. Transglutaminase can be used as a binding agent to improve the

texture of protein-rich foods .

Reference :1. Agriculture and Food Science - http://ojs.tsv.fi/

2. NCBI, Pub Med.gov -New therapeutic strategies for coeliac disease: tissue transglutaminase as a target.

FSSAI issued Final Amendment

SSAI published its Food Safety and Standards (Food Products Standards and Food Addit ives) FAmendment Regulations, 2015. The final

amendment relates to Table 1 of Appendix A and adds serial number “P” to include the list of food additives used as processing aid in bread and biscuits (cookies).. This will be implemented with immediate effect. The full text of the final amendment published by FSSAI on November 12, 2015, is provided below and is also available on their website: http://www.fssai.gov.in/. Details of Notification: F.No.P.15025/264/13-PA/FSSAI:

On Food Additives Used in Breads and Biscuits

On Use of Lecithin as Food Additive

SSAI published Food Safety and Standards (Food Product Standards and Food Additives) Amendment FRegulations, 2015, on the use of lecithin as a food

additive in biscuits (cookies). The amendment is in final form and is based on public comments received during the public comment period from various stakeholders on the draft regulations published on February 5, 2015. The full text of the final amendment published by FSSAI on November 20, 2015.

SSAI published Food Safety and Standards (Food Products Standards and Food Additives) Amendment FRegulations, 2015, which establishes standards for

artificial sweeteners. The amendment is in final form and is based on public comments received during the public comment period from various stakeholders on the draft regulations published on March 23, 2015. Details of Notification: F.No.15025/208/2013-PA/FSSAI

Products affected: Dairy-based flavored drinks, ice cream, frozen desserts, cream toppings, yoghurt, fruit nectars, non-carbonated water based beverages (non-alcoholic), ice lollies or edible ice, jams, jellies, marmalades, ready-to-eat cereals, carbonated water, soft drink concentrates, chewing gum.

On Standards for Artificial Sweeteners

Christmas Celebration at AIBTM

h e c e l e b r a t i o n o f Chr istmas started at TAIBTM on the eve of

Christmas (24th Dec 2015) with carol singing. Students had a gala time singing carol and enjoyed the Barbeque at mid night. On 25th morning students visited the church and after that celebration started by students at AIBTM, Greater Noida with Bible reading and Carol singing.

Then cultural program was held by students.

A huge Christmas village was made by the students of AIBTM using bread dough which took one month efforts. Chef Peter D Mello was invited as the Chief Guest. He enjoyed a lot with students. He played the guitar

and all students joined him.

AIBTM at ICFoST, FEAST-2015, Parbhani

ollege of Food Technology, VNMKV, Parbhani in collaboration with Association of Food Scientists Cand Technologists, Mysore

organized National Convention of Food Scientists and Technologists (ICFOST) with the theme “FEAST- Farmers Empowerment through Agro-processing and Sustainable Technologies" on 18th and 19th December at Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani. The Inaugural function of this convention is was held on 18 December 2015. The dignitaries including Mr. Sanjay Jadhav,

Honourable Member of Parliament from Parbhani, Mr. Rajesh Vitekar, President - Zilla Parishad, Parbhani, Shri.

Shantanu Bhadkamker, President - Maharashtra Chamber of Industry and Agriculture, Mumbai; Prof. Ram Rajasekharan, Director, CFTRI, Mysore, Dr. B. Venkateswarlu, Vice-Chancellor, Parbhani attended the program.

Mr. Shravan Kumar of AIBTM delivered a presentation on “Bakery production technology and growing demand of bakery professional”. AIBTM also had booth at Expo.

Plum Cake

Corporate Office ; Assocom Institute of Bakery Management & Technology Plot No. 30/25, Knwledge Park - III, Greater Noida - 201 306Tel. : +91-120-2428800 (50 Lines) Fax : +91-120-2428811 Email : aibtm@aibtm.in Website : aibtm.in

Admission Open for 2015-16

Diploma Programs - Bakery Science & TechnologyPG Diploma Programs - Bakery Science & TechnologyDiploma in Patisserie & Artisan BakeryArtisan Bakery & Patisseries EDPCertificate programme on Quality Control and Testing

Hobby Classes

For more details & Registrationvisit us at www.aibtm.inor www.bakeryskill.comor write email at aibtm@aibtm.inTel. : +91-120-2428800 (50 Lines)

Short Course on Basic Breads and CakesShort course on Artisan BreadsShort Course on Cakes, Tarts, Pie and DessertsShort Course on Advanced Cake Decoration Short Course On Chocolate

By Chef Amit Gupta

Register Now

Post Graduate Diploma inBakery Science & Technology

Post Graduate Diploma inBakery Science & Technology

for more details : www.aibtm.in or call us at 0120-2428800

Procedure

1) Combine the fat,sugar,sat,spices and milk powder in the bowl of a mixer fitted with a paddle attachment.

2) Cream the ingredients together until light.

3) Add the eggs in 2 or 3 stages. Cream well after each addition & before each addition and before adding more eggs.

4) Sift together flour, baking powder and other dry ingredients.

5) Add the sifted dry ingredients alternately with the milk.

6) Repeat until all ingredients are used. Scrape down the sides of the bowl occasional y for even mixing.

7) Spread the batter in greased and floured pans( four 8-in square pans).

8) Arrange plum halves, cut side up, on top of the batter.

9) Sprinkle with cinnamon sugar.

10) Bake at 200`C(400`F) for 35 mins or till done.

11) To test if the cake is baked, insert a skewer or knife in the centre of the cake, if it comes out clean its baked.

Ingredients Quantity (in gm)

Refined Flour 600gms

Milk powder 15gms

Salt 8gms

Cinnamon 2gms

Brown sugar 300gms

Butter 300gms

Eggs 270gms

Milk 540gms

Rub all ingredients together until the fat is thoroughly blended in and the mixture appears crumbly.

For nut Streusel add 25% chopped nuts. i.e 60gms.

Streusel or Crumb toppingButter 125gms

Granulated sugar 75gms

Brown sugar 60gms

Salt 1gm

Cinnamon or mace 0.6 to 1gm

Refined flour 250gms

Adding folic acid to bread and flour would save hundreds of babies, say health experts

n research published in the British Medical Journal (BMJ), experts from the Scientific Advisory Committee on INutrition (SACN), said voluntary measures were failing.

The researchers, including from the University of Oxford, said: "Neural tube defects represent one of the most prevalent groups of birth defects with serious consequences for newborns and their families.

"Although termination of pregnancy for foetal anomaly has considerably reduced the live birth prevalence of these anomalies, it is certainly not an optimal solution for a birth defect that is highly preventable with a readily available and

low-cost measure, as is the case for neural tube defects with folic acid supplementation or food fortification."

The Scientific Advisory Committee on Nutrition is calling for folic acid to be added to bread