ntroduction & scope of Bakery & Confectionery, Bakery terms, Organisation chart of Bakery, Structure of wheat grain, Milling of wheat and role of bran and germ, Different types of flours available, constituents of flours, PH Value of flour, water absorption power of flour, glutin, diastatic capacity of flour, grade of flour, Raw material required for bread making, Role of flour, water, yeast, salt, Sugar, milk and fats, Methods of bread making, Characteristics of good bread.