FSSAI
Manual of Methods of Analysis of Foods — Cereal and Cereal Products (2022)
Official analytical methods for cereals and flours.
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 PDFsProcessing & preservation
FSSAI · FoSTaC
FoSTaC Manual — Special (Level 2), Bakery
Bakery process hygiene and hazards as FSSAI sets them out.
NCERT
Class 12 Human Ecology & Family Sciences — Food Processing and Technology
A plain-language overview of preservation and processing.
NIOS
Home Science (321), Lesson 9 — Food Preservation
Household and basic industrial preservation principles.
Food chemistry
FSSAI
Manual of Methods of Analysis of Foods — Oils and Fats
Official methods for acid, iodine and saponification values and related tests.
NCERT
Class 11 Biology — Biomolecules
Carbohydrates, proteins, lipids and enzymes.
NCERT
Class 12 Chemistry — Biomolecules
Structures of sugars, amino acids, vitamins and nucleic acids.
Food microbiology
OpenStax · Rice University
Microbiology (OpenStax)
A complete, peer-reviewed university microbiology textbook.
NCERT
Class 12 Biology — Microbes in Human Welfare
Microbes in curd, cheese, bread and fermentation.
NCERT
Class 8 Science — Microorganisms: Friend and Foe
Food spoilage, preservation and pathogens at a very basic level.
Official and open resources
3 resourcesOpen reference
Wheat Flour: Agribusiness Handbook (FAO Investment Centre)
FAO handbook on wheat milling, flour grades, milling technology.
Official standard
FSSAI Manual of Methods of Analysis: Cereal and Cereal Products
Official FSSAI lab methods for flours, rice, pulses-based and bakery products.
Open course
NPTEL: Dairy and Food Process and Products Technology
Free NPTEL course covering dairy processing plus cereal, bakery, meat.
Core food science
1 resourceCore textbook
Technology of Breadmaking by Stanley P. Cauvain
Standard text on dough formation, fermentation, bread-making processes.
Reading suggestion
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