Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective. Through this course the students shall acquire adequate knowledge of structure, nutrient composition and processing of various cereals particularly those which are used in bakery industry, milling of wheat, physico-chemical and functional properties of cereals, role and storage of ingredients used in baking, types and grades of flour, baked products prepared by hard and soft wheat, viz., bread, cakes, crackers, cookies, wafers etc, losses in baking, quality evaluation, standards, packaging and sale of bakery products, and prospects and problems of bakery industry. This book containing the above information can also be used as a technical guide and reference book to personnel engaged in bakeries.
- 294 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Bakery Science and Cereal Technology
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Information
Publisher
Daya Publishing HouseeBook ISBN
9788170358473
Year
2021Table of contents
- Front Page
- Tittle Page
- Preface
- Contents
- Glossary
- References