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Exam resources

Bakery and Confectionery Technology MCQ practice tests

Leavening and gluten development, cake and biscuit formulation, sugar confectionery and chocolate manufacture.

Sectionals
4

Free PDFs and recommended books for Bakery & Confectionery. How we choose

Free PDFs

10 free PDFs

Processing & preservation

FSSAI

Manual of Methods of Analysis of Foods — Cereal and Cereal Products (2022)

Official analytical methods for cereals and flours.

Free PDF · fssai.gov.in

NCERT

Class 12 Human Ecology & Family Sciences — Food Processing and Technology

A plain-language overview of preservation and processing.

Free PDF · ncert.nic.in

Food chemistry

FSSAI

Manual of Methods of Analysis of Foods — Oils and Fats

Official methods for acid, iodine and saponification values and related tests.

Free PDF · fssai.gov.in

Food microbiology

NCERT

Class 8 Science — Microorganisms: Friend and Foe

Food spoilage, preservation and pathogens at a very basic level.

Free PDF · ncert.nic.in

Official and open resources

3 resources

Open reference

Wheat Flour: Agribusiness Handbook (FAO Investment Centre)

FAO handbook on wheat milling, flour grades, milling technology.

Free PDF · fao.org

Official standard

FSSAI Manual of Methods of Analysis: Cereal and Cereal Products

Official FSSAI lab methods for flours, rice, pulses-based and bakery products.

Free PDF · fssai.gov.in

Open course

NPTEL: Dairy and Food Process and Products Technology

Free NPTEL course covering dairy processing plus cereal, bakery, meat.

Official page

Core food science

1 resource

Core textbook

Technology of Breadmaking by Stanley P. Cauvain

Standard text on dough formation, fermentation, bread-making processes.

Reading suggestion

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Tests for this exam

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