Bakery Science and Cereal Technology - Couverture rigide

Khetarpaul, Neelam; Rajbala, Grewal; Suresh, Jood

Couverture rigide

ISBN 10 : 8170353505 ISBN 13 : 9788170353508

Editeur : Daya Publishing House, 2005

Synopsis

Contents: Preface. 1. Importance of cereals. 2. Nutrient composition of cereal grains. 3. Structure of cereal grains. 4. Milling of wheat. 5. Types and grades of flour. 6. Processing and parboiling of rice. 7. Processing of maize. 8. Processing of Sorghum. 9. Processing of Barley. 10. Processing of oats. 11. Quality evaluation and functional properties used in baking. 12. Characterization and importance of wheat gluten protein in baking. 13. Role of bakery ingredients. 14. Bread making. 15. Quality control of bread making. 16. Baked products from soft wheat. 17. Macaroni products. 18. Storage of bakery ingredients. 19. Bakery norms and setting of bakery unit. 20. Specification for raw material used in bakery. 21. Losses in baking. 22. Packaging and sale of baked products. 23. Bakery sanitation and personal hygiene. 24. Prospects and problems in bakery. Appendix. Glossary of baking terms. Reference. Index. 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 partiarly 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.

Détails de l'édition

• Éditeur: Daya Publishing House
• Date d'édition: 2005
• Langue: anglais
• ISBN 10: 8170353505
• ISBN 13: 9788170353508
• Reliure: Relié
• Nombre de pages: 319
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible