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 - 10

Month : October 2016

AIBTM Bakers’ Day Celebration, October 8, 2016

IBTM organized Bakers’ Day on October 8, 2016 at Greater Noida. When the new crop of wheat or rice is Aharvested farmers in every country have been

celebrating that event. It is known as the harvest festival in western countries. In the continent the whole month is celebrated as “October Fest”. The Indian bakers have been celebrating 8th October as Baker Day every year. This is a great opportunity to focus bakery industry and through it to remind the public the excellent role bakers play in providing nutritious and varieties of food in the people.

With profound grief, Shri S. C. Dubey, an Author of Basic Baking has left us for his heavenly abode in the late hours of September 26th , 2016. Last year he was with us at AIBTM on Baker’s Day. AIBTM dedicated this baker’s day to Shri S. C. Dubey. Everyone at AIBTM prayed for the departed noble soul rest in peace.

Super Pastry Chef Competition Season 2

On the occasion of Baker’s Day, Assocom Institute of Bakery Technology and Management (AIBTM) organized 2nd

Season Super Pastry Chef Competition, one of the largest competition in India where students and professionals participated and demonstrated their skills of innovation.

The event was supported by National Skill Development Corporation (NSDC). The concept of the event was designed by renowned Chefs from India and abroad. Executive Committee members of the Indian Culinary Association (one of the oldest and most prestigious chef associations in the India), preside over the judging procedures. A selection committee composed of members of ICF and industry. Students and Professionals from all over the India participated in Super Pastry competition.

Judges from well renowned institutes and organizations came and evaluated them on the basis of their creativity and innovation, method of display, level of their understanding, sanitary conditions and hand skills. Chef Gaurav Wa d hwa - M a n a g i n g

Director, Theos, Chef Mahendra Kumar Khairiya, Joint Secretary , Indian Culinary Forum and Chef Peter D Mello head Chef/ General Manager New Product Development at Jubilant Food Works Ltd. (Dunkin Donuts Division)

Winners Super Pastry Chef

Prince Khanna , Devansh Puri – Dr. Ambedkar Institute of Hotel Management , Chandigarh

Product Name: Trio Cheese Mousse

Super Plating - Gurdarshan Singh – Indian Hotel Academy, Delhi

Product Name- Pineapple Crumble

AIBTM Future Bakery Scientist Competition

AIBTM organized Junior Future Bakery Scientist Competition Season 2, one of the largest competitions in India where students p a r t i c i p a t e d a n d demonstrated their skills of innovation.

Food technology and food s c i e n c e s t u d e n t s f r o m d i f f e r e n t institutes/colleges/universities across the state submitted their projects for the competition. The judges were amazed by the creativity and innovation presented by students.. Students from all over India participated and showed enthusiasm towards the competition. They gave power point presentation of their product. Evaluation was done on the basis of Product Knowledge, Innovation and Poster presentation.

Winners of Future Bakery Scientist (Junior): Nitika Singh and Tushar Bhosale from AIBTM

Product Name: High Protein Bread

Runner up : Shruti Kathuria and Hardik Trehan from Chandigarh Institute of Hotel Management.

Product Name: Rubus Torte Sable

Chief guests and Judges motivated participants for their performance and appreciated their innovation in bakery competition and also talked about the science behind the baking is very important to understand for future growth in bakery.

New food norms to open up value-added market

orldwide, food-borne diseases are a major health burden leading to high morbidity and mortality. WThe global burden of infectious diarrhea involves

3-5 billion cases and nearly 1.8 million deaths annually, mainly in young children, caused by contaminated food and water. According to the CDC, an estimated 76 million cases of food-borne disease are reported annually in the world with approximately 5000 deaths.

While foods such as meat, fish, poultry, eggs, and dairy products are the most common vehicles of food-borne illness, bakery products have also been implicated in these outbreaks. It was reported that 35–47% of all food-borne disease outbreaks were caused by the consumption of bakery products.

ccording to the draft guidelines, 850-1,100 parts per million iron can now be added to salt to hike Alevel of micronutrients

The Food Safety & Standards Authority of India (FSSAI) is drawing up guidelines on fortifying rice, milk, wheat flour, edible oil and salt.

Existing food standards require salt to be fortified with iodine. According to the draft guidelines circulated among stakeholders, 850-1,100 parts per million iron can now be added to salt to increase the level of micronutrients. The move acquires significance since it opens up the value-added market for branded commodity players.

The final guidelines will be released on October 16 during a special FSSAI food summit in Delhi. FSSAI’s Chief Executive Officer Pawan Kumar Agarwal said the guidelines would help address the issue of malnutrition. “This is the first step, there is more work we will do in this area,” he said.

C o m p a n i e s , s c i e n t i s t s a n d researchers are expected to attend the two-day summit to discuss food fortification. “We will study the guidelines to see how we can come out with food that fits the requirements,” said S Nagarajan, managing director, Mother Dairy Fruit & Vegetables.

We are working in the area of value-added or premium milk. So allowing for fortification in milk will boost this

effort,” he added.

R S Sodhi, managing director of Gujarat Co-operative Milk Marketing Federation, which manufactures the Amul

brand of dairy products, welcomed the development.

The draft guidelines say toned, double toned or skimmed milk can be fortified with a minimum level of 770 international units of Vitamin A and 550 international units of Vitamin D. Edible oil can be fortified with 25 international units of Vitamin A and 4.5 international units of Vitamin D, while wheat flour or atta can contain at least 20 milligrams (mg) of iron, 1,300 micrograms (ug) of folic acid and 10 ug of Vitamin B-12.

“We will explore how we can fortify our products now that the final guidel ines are ready. Food companies can now think of trading up with fortification,” said Anshu Malik, chief operating officer, Adani Wilmar, which manufactures the Fortune brand of edible oils.

Siraj Chaudhry, chairman, Cargill India, said companies now might have to build awareness among consumers of the need for

micronutrients in food.

“Branded players consistently drove home the importance of iodine in salt, which helped in creating a market for it. Similarly, in other categories, there will be a need to build awareness,” he added

WHAT THE DRAFTGUIDELINES SAYComponent Level of nutrient

ON SALT (IODINE CONTENT)

Manufacture level Not less than 30parts/mn on dryweight basis

Distributionchannel, includingretail level

Not less than 15parts/mn on dryweight basis

Iron content 850-1,10parts/mn

ON VEGETABLE OILComponent Level of nutrient

Vitamin AVitamin D

25IU/gm of oil4.5IU/gm of oil

ON MILKVitamin AVitamin D

770IU/litre550IU/litre

ON ATTA & RICEIron

Folic Acid

Vitamin B12

20 miligram

1,300 microgram

10 microgram

*indicate minimum level of nutrientsIU stands for International Units Source : Industry

Potential Hazards Associated With Bakery Products : There are several reasons why bakeries products are involved in foodborne illnesses. In order to achieve desirable textural and quality attributes, most bakery products receive only a Minimal Heat Treatment. For example, bread is baked at a high temperature; however, during baking, the temperature in the center of the loaf rarely exceeds 100°C for more than a few minutes. Accordingly, vegetative pathogenic microorganisms should be readily destroyed during baking due to their low thermal resistance (D values). However, spores of spore forming bacteria will readily survive baking due to their high D values and may increase to levels of public health concern if packaging and storage conditions are conducive to their outgrowth.

Foodborne Illnesses Associated with Bakery Products

Potentially hazardous foods have a pH of >4.5 and a Water Activity (aw) of >0.84. For example, the pH of custard, which is used in many filled bakery products, is 5.8-6.6 and is ideal for the growth of Salmonella. Icing, which has a low aw, is not usually conducive to microbial growth. However, the interface between the cake and icing may have a much higher aw, which enhances growth of S. aureus.

English-style crumpets, a high moisture snack food product stored at ambient Temperature, have been implicated in several food poisoning outbreaks involving B. cereus. While holding at refrigeration temperatures will delay microbial growth in filled products with cheese, cream, it may not be sufficient to prevent the growth of psychrotrophic pathogens such Listeria monocytogenes. Furthermore, there is always a potential for temperature abuse at all stages of the processing, distribution, and storage chain and in the home.

Modified atmosphere packaging (MAP) using carbon dioxide (CO2) enriched gas atmospheres, vacuum packaging, and oxygen absorbents can extend the mold free shelf life and keeping quality of a wide variety of high moisture bakery products stored at ambient temperature. One pathogen of concern in MAP products is Clostridium botulinum that, if present in the raw ingredients, will readily survive the baking process. This concern would appear justified since this pathogen has been shown to grow to hazardous levels in MAP food stored at ambient temperature, yet products were still organoleptically acceptable to the consumer.

Causative Agents Of Food-borne Illnesses : Molds, which often limit the shelf life of high and intermediate moisture bakery products, can also be of public health concern. Although moldy bakery products will be rejected by consumers, some molds, including Alternaria, Aspergillus, Fusarium, and Penicillium spp., may secrete potentially hazardous mycotoxins without visible signs of spoilage.

Like molds, Viruses are ubiquitous in the environment and can cause viral gastroenteritis through the consumption of bakery products prepared or handled under unsanitary conditions. Norwalk-like viruses (NLVs) have been responsible for outbreaks of foodborne illness involving frosted bakery products, crumb cake, pie, rolls, hamburger

buns, cookies, and custard slices.

The vegetative Bacteria of concern in minimally processed bakery products are Salmonella species, Staphylococcus aureus, and Listeria monocytogenes. Spore forming bacteria that produce spores (e.g., Bacillus and Clostridium species) readily survive the baking process and have been implicated in several outbreaks of foodborne illness involving minimally processed bakery products.

Conclusion : Despite improvements in technology and manufacturing practices and stricter food hygiene and safety regulations, the number of food-borne illnesses has increased in recent years. Minimally processed bakery products have contributed to this trend. The implication of bakery products in foodborne disease outbreaks can be attributed to a number of causes. These include:

• Bakery products containing lower levels of traditional hurdles to microbial growth, (i.e., preservatives, salt, sugar) in response to consumer demands for low calorie, preservative free, “fresh” food

• Novel methods of packaging, such as modified atmosphere packaging, that may promote the growth of certain pathogenic bacteria

• Increased time between preparation and consumption of bakery products, particularly cream and meat filled products, that increases the potential of temperature abuse

• Increased globalization in sources of raw materials, food production and distribution, and centralization of food operations

• Emerging pathogens and changes in mechanisms of transmission, infective doses, and microbial resistance to temperature, acid, and antimicrobial agents Increased surveillance and awareness of foodborne illnesses

Recommended Guidelines proposed by regulatory agencies on the use of multiple barriers to control the growth of micro-organisms should be incorporated into high-risk, minimally processed bakery products to ensure their shelf life and safety. Continued education of bakery personnel in food hygiene and good manufacturing practices is also imperative to minimize contamination and spread of food-borne illnesses through high moisture, minimally processed bakery products.

Admission Open for 2016-17

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

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Post Graduate Diploma inBakery Science & Technology

Post Graduate Diploma inBakery Science & Technology

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

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

Low Carbohydrate Diets: Weight Loss at a Price

eople are obsessed with thinness and losing weight. Most of this obsession is due to the fact that mostly Ppeople are overweight or obese. So various versions

of regimens recommending high protein, moderate to high fat and little or no carbohydrates are very popular. Most of us have heard of these three dietary components and know that they have something to do with nutrition. However, few of us know what these components do for our bodies. Without a background in nutrition and physiology, a person is unlikely to know what elimination of carbohydrates from the diet potentially does to the body’s biochemistry or what the possible side effects may be.

Carbohydrates

Sources of Carbohydrates : Carbohydrates in our diet are provided by fruits, vegetables, breads and cereals, and legumes such as peas and beans. Certain dairy products, such as milk, are also sources of this macronutrient (as lactose). Meat and most food products that are considered to be fats and oils essentially contain little or no carbohydrates. This is why the high protein fad diets allow consumption of all the meat and high fat content foods desired.

Simple Carbohydrates : Simple carbohydrates include monosaccharides and disaccharides (compounds with two monosaccharides joined together).Foods that are categorized as simple carbohydrates are easily digested and absorbed. In many people, this results in a sudden rise in blood glucose level. In turn, this may lead to an elevation in the level of insulin, a hormone that regulates carbohydrate metabolism, in the blood. The insulin increase causes the blood glucose level to drop fairly quickly, and feelings of dizziness and nausea may result. For this reason, it is highly recommended that most of the carbohydrates in the diet come from complex carbohydrates.

Complex Carbohydrates : Most of the complex carbohydrates in our diets are obtained from vegetables and cereal grain products. These complex carbohydrates consist of long strands of glucose monosaccharide units joined together (polysaccharides).

Functions and Metabolism of Carbohydrates : Our bodies produce enzymes which are capable of breaking down the disaccharides and most of the complex carbohydrates into their monosaccharide units. These monosaccharides can then be absorbed and utilized by the body. The dietary fiber form of complex carbohydrates cannot be broken down by our enzymes, so it remains intact as it passes through the gastrointestinal tract (gut). This has a bulking effect, which is desirable, and additionally, the fiber holds water. This bulking and moisture aid in the movement of waste matter through the tract and help to prevent constipation. Once carbohydrates are broken down to monosaccharides, they are taken to the liver, where most of the fructose and galactose are converted to glucose.The liver serves a vital function in relation to glucose. If blood glucose (blood sugar) levels fall below a certain point, glucose is released from the liver. If glucose is not needed in the blood, the liver then stores some of it as glycogen (a non-plant form of starch). Glucose provides the body with fuel that can be converted to energy

Using Protein for Energy : Protein in our diet is intended as a source of amino acids, which serve as building blocks for

growth (especially in children), maintenance and repair. In people consuming sufficient calories from a mixed diet, very little protein is used for energy.

Using Fat for Energy : If protein cannot meet the glucose needs of the brain and the energy needs of the body, then fat will be utilized for energy.

Detrimental Health Effects from Increased Consumption of Protein and Fat : When the body is forced to use protein directly for energy, or for synthesis of glucose which is then used for energy, a price must be paid. This price is the body’s need to dispose of the nitrogen removed from the amino acids during the process of utilizing protein for these functions. Nitrogen from the amino acids forms ammonia, which is toxic to the body. To avoid a build up of ammonia, the liver incorporates the nitrogen into urea, a compound which is less toxic to the body than ammonia. Because the body tolerates only a small amount of any nitrogenous waste compounds, the urea is excreted from the body in the urine. This process of converting nitrogen to urea and eliminating it from the body requires water, which explains some of the rapid weight loss that initially occurs in a person following a high protein, low carbohydrate diet. In addition, a diet high in protein will increase the renal (kidney) blood flow and filtration rate, which increase urinary volume and result in an additional cause of weight reduction through water loss. All of these processes cause the kidneys to work harder, which is not conducive to good health.

Increased consumption of protein- and fat-based foods, at the expense of carbohydrates, may have serious implications. These include a number of physiological responses. While our bodies are capable of using carbohydrates, proteins and fats as sources of energy, carbohydrates serve as the main source under normal dietary conditions. Extensive utilization of protein or fat for energy is not a typical process. High protein and fat consumption results in the body’s need to deal with the excess levels of various byproducts (urea, uric acid, ketone bodies, etc.) which are formed. Thus, when high amounts of protein are consumed, increased levels of nitrogenous wastes must be eliminated and this results in stress on the kidneys. Bone health is another long term concern related to these diets. When large amounts of water are lost due to waste product elimination through the urine, there is a concomitant loss of calcium. Over time, this may have an adverse effect on the skeletal system. Some proponents of low carbohydrate diets indicate that such a diet may lower blood lipid levels. This lowering, however, is more likely a function of weight loss and lower overall diet intake resulting from suppression of appetite. Although blood lipids may initially improve, there is also concern about the impact of ketosis on low density lipoprotein (LDL) cholesterol (so called “bad cholesterol”). Ketosis may damage LDL cholesterol, making it more likely to adhere to artery walls and, thus, increase the risk of atherosclerosis. Over time, atherosclerosis increases the risk of hypertension (high blood pressure), which in turn, increases the potential for stroke and negatively affects the work of the heart. In addition, narrowing of the blood vessels caused by atherosclerosis increases the possibility of blood clot formation, which can lead to heart attack or stroke (i.e., clots in the carotid arteries that feed the brain).