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Bakery Science and Cereal Technology (PB)
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Khetarpaul, Neelam et al
viii+311p., figs., tabls., ind., 23 cm
First Published, 2012
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Weight :  300 gms
Binding :  Paper Back
Height :  23 cm
Width :  15 cm
Imprint :  Daya Publishing House
Year :  2018
 

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ISBN: 9788170357636
Status: In Stock 
Price: Rs 395.00  

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.

Chapter 1: Importance of Cereals


Chapter 2: Nutrient Composition of Cereal Grains


Chapter 3: Structure of Cereal Grains


Chapter 4: Milling of Wheat


Chapter 5: Types and Grades of Flour


Chapter 6: Processing and Parboiling of Rice


Chapter 7: Processing of Maize


Chapter 8: Processing of Sorghum


Chapter 9: Processing of Barley


Chapter 10: Processing of Oats


Chapter 11: Quality Evaluation and Functional Properties Used in Baking


Chapter 12: Characterization and Importance of Wheat Gluten Protein in Baking


Chapter 13: Role of Bakery Ingredients


Chapter 14: Bread Making


Chapter 15: Quality Control of Bread Making


Chapter 16: Baked Products from Soft Wheat


Chapter 17: Macaroni Products


Chapter 18: Storage of Bakery Ingredients


Chapter 19: Bakery Norms and Setting of Bakery Unit


Chapter 20: Specification for Raw Material Used in Bakery


Chapter 21: Losses in Baking


Chapter 22: Packaging and Sale of Baked Products


Chapter 23: Bakery Sanitation and Personal Hygiene


Chapter 24: Prospects and Problems in Bakery
Appendix I: Cake Faults
Glossary of Baking Terms

Dr. (Mrs.) Neelam Khetarpaul working as Professor and Head, Department Food and Nutrition at CCS Haryana Agricultural University, Hisar.

Dr. (Mrs.) Raj Bala Grewal is working in Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar. She was nominated as FAO Fellow for undertaking training in Recent Methods in Food Science and Technology at Michigan State University, USA.

Dr (Mrs.) Sudesh Jood is working as Associate Professor in Department of Food and Nutrition at CCS Haryana Agricultural University, Hisar.

   

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  Neelam Khetarpaul
Raj Bala Grewal
Sudesh Jood
 
   

   
   
 
 
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