Bakery and Confectionery Products
eBook - ePub

Bakery and Confectionery Products

Processing, Quality Assessment, Packaging and Storage Techniques

  1. 272 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Bakery and Confectionery Products

Processing, Quality Assessment, Packaging and Storage Techniques

About this book

This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology.

Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries – who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology.

This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

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Yes, you can access Bakery and Confectionery Products by Lakshmi Jagarlamudi in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2022
Print ISBN
9781032428369
eBook ISBN
9781000833232
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover Page
  2. Half Title Page
  3. Title Page
  4. Copyright Page
  5. Dedication
  6. Foreword
  7. Acknowledgements
  8. Preface
  9. Contents
  10. Glossary
  11. B
  12. C
  13. D
  14. H
  15. M
  16. N
  17. P
  18. Q
  19. R
  20. T
  21. V
  22. W
  23. Z
  24. 1. History, Prospects and Trends in Bakery and Confectionery Industry Bakery Industry
  25. 2. Types of Bakery and Confectionery Products
  26. 3. Bakery Ingredients
  27. 4. Formulations and Processing of Biscuits
  28. 5. Formulations and Processing of Cakes and Types of Cakes
  29. 6. Formulations and Processing of Breads
  30. 7. Bakery Equipment
  31. 8. Quality Assessment and Standard Specifications of Bakery Products
  32. 9. Confectionery and Chocolate Ingredients
  33. 10. Commercial Processing of Chocolate
  34. 11. Types of Confectionery Hard Boiled Sweets, Aerated Confectionery, Granulated, Sugar Panning Tablets, Cream Pastes and Lozenges
  35. 12. Crystallized Confectionery and Chewing Gums
  36. 13. Equipments Used in Confectionery Manufacturing
  37. 14. Packaging and Storage of Bakery and Confectionery Products
  38. 15. Quality Assessment and Standard Specifications of Confectionery Products