Experimental and Analytical Bakery
eBook - PDF

Experimental and Analytical Bakery

  1. English
  2. PDF
  3. Available on iOS & Android
eBook - PDF

Experimental and Analytical Bakery

About this book

The book is divided into two parts. Part I contains various recipes of bakery and confectionery products and part II contains various analytical methods for the quantification of various constituents of the prepared food and its raw ingredients. The book will be very useful for the students studying food technology, nutrition, food science & technology courses at undergraduate and post graduate level taught in Indian Universities.

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Yes, you can access Experimental and Analytical Bakery by Sharma, Dipiti in PDF and/or ePUB format, as well as other popular books in Tecnología e ingeniería & Ciencia de los alimentos. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. abouttheauthor
  2. title
  3. copyright
  4. dedication
  5. acknowledgement
  6. foreword
  7. preface
  8. content
  9. PART-I : EXPERIMENTAL BAKERY AND CONFECTIONERY
  10. 1. Preparation of Bread
  11. 2. Preparation of Bun
  12. 3. Preparation of Milk Bread
  13. 4. Preparation of Bread By Sponge and Dough Method
  14. 5. Preparation of Whole Wheat Flour Bread
  15. 6. Preparation of Brown Bread
  16. 7. Preparation of Danish Pastry
  17. 8. Preparation of Potato Barn Bread
  18. 9. Preparation of Dough Nut
  19. 10. Preparation of Jeera Toast
  20. 11. Preparation of Tutti Fruity Toast
  21. 12. Preparation of Mava Toast
  22. 13. Preparation of Pizza
  23. 14. Preparation of Pitza
  24. 1. Preparation of Nankhatai
  25. 2. Preparation of Vanilla Biscuit
  26. 3. Preparation of Chocolate Biscuit
  27. 4. Preparation of Sweet and Salty Biscuits
  28. 5. Preparation of Melting Moments Cookies
  29. 6. Preparation of Cherry Short or Tutti Fruity Biscuit
  30. 7. Preparation of Coconut Cookies
  31. 8. Preparation of Falhari Nankhatai (for Fasting)
  32. 9. Preparation of orange Biscuit
  33. 10. Preparation of Square Nut Biscuit
  34. 19bmngr5GYTrBPCJQiTYDdyHhqRjA7YGsi
  35. 12. Preparation of Peanut Cookie
  36. 13. Preparation of Cherry Cookie
  37. 14. Preparation of Jam Sandwiched Buns
  38. 15. Preparation of Nut Ring Biscuit
  39. 16. Preparation of Falhari Biscuit
  40. 17. Preparation of Coconut Castle
  41. 18. Preparation of Cinnamon Crescent
  42. 19. Preparation of Tricolour Biscuits
  43. 20. Preparation of Masala Biscuit
  44. 21. Preparation of Atta (Whole Wheat Flour) Biscuit
  45. 22. Preparation of Sweet Biscuit
  46. 23. Preparation of Ester Biscuit
  47. 24. Preparation of Salty and Spicy Cashew Shaped Biscuit
  48. 25. Preparation of Vegetable Puff
  49. 26. Preparation of Medallin Cake
  50. 27. Preparation of Queen Cake
  51. 28. Preparation of Cherry Cake
  52. 29. Preparation of Colour Pastry
  53. 30. Preparation of Pineapple and Cherry Upside Down Cake
  54. 31. Preparation of Egg Less Cup Cake/Cake
  55. 32. Preparation of Date and Walnut Cake
  56. 33. Preparation of Coconut Macroons
  57. 34. Preparation of Brownie Cake
  58. 35. Preparation of Cherry Knob
  59. 36. Preparation of Dry Fruit Cake
  60. 37. Preparation of Welse Cheese Cake
  61. 38. Preparation of Date and Ginger Cake
  62. 39. Preparation of Cream Rolls
  63. 40. Preparation of Coffee Buns
  64. 41. Preparation of Chocolate
  65. 42. Preparation of Sponge Cake with Icing
  66. 43. Preparation of Chocolate Fudge
  67. 44. Preparation of Icing and Fondant
  68. 45. Preparation of Plain Butter Sponge Cake
  69. 46. Preparation of Chocolate Cake
  70. 47. Preparation of Sponge Cake with Pineapple Icing
  71. 48. Preparation of Chocolate Sponge Cake with Icing
  72. 49. Preparation of Tutti Fruity Cake
  73. 50. Preparation of Marble Cake
  74. PART-II: ANALYTICAL BAKERY
  75. 1. Determination of moisture content in food products by hot air oven- drying method
  76. 2. Determination of ash content in flour sample
  77. 3. Determination of acid insoluble ash (AIA) content in flour sample
  78. 4. Determination of protein content in food products by kjeldahl method
  79. 5. Determination of falling number of wheat flour sample.
  80. 6. Determination of thousand kernel weight of wheat grain sample
  81. 7. Determination of gluten content in the wheat flour sample.
  82. 8. Estimation of volume and specific gravity of flour and cornflour
  83. 9. Qualitative estimation of flour refineness by peckar colour test
  84. 10. Determination of sedimentation value of the flour
  85. 11. Determination of yeast quality by its dough rising capacity
  86. 12. Determination of starch in cereal grains by acid hydrolysis method
  87. 13. Determination of salt content in finished bakery products
  88. 14. Determination of specific gravity of oils and fats
  89. 15. Determination of saponification value of oil sample
  90. 16. Determination of iodine value of oil and fat sample (WIJS METHOD)
  91. 17. Determination of salt content in butter
  92. 18. Estimation of peroxide value of oil sample
  93. 19. Determination of crude fat in foods by soxhlet extraction method
  94. 20. Determination of pH of food products by using pH meter
  95. 21. Determination of pH of the aqueous extract of the sample
  96. 22. Determination of purity of sodium chloride (NaCl) Salt
  97. 23. Determination of refractive index of fat & oil sample
  98. 24. Determination of acid value in the fat or oil sample
  99. 25. Determination of free fatty acids in the fat or oil sample