Lakshmi Jagarlamudi

Bakery and Confectionery Products

Processing, Quality Assessment, Packaging and Storage Techniques

• Broschiertes Buch

Produktbeschreibung

This book is a comprehensive and practical day-to-day reference for students in the discipline of Food Science and Technology. It provides a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 272
• Erscheinungstermin: 29. November 2024
• Englisch
• Abmessung: 229mm x 152mm x 16mm
• Gewicht: 404g
• ISBN-13: 9781032428383
• ISBN-10: 1032428384
• Artikelnr.: 71913666

Autorenporträt

Lakshmi Jagarlamudi is Professor and University Head at the Department of Food and Nutrition, Acharya N.G.Ranga Agricultural university, College Of Home Science, Lam, Guntur, Andhra Pradesh, India.

Inhaltsangabe

1. History, Prospects and Trends in Bakery and Confectionery Industry
Bakery Industry 2. Types of Bakery and Confectionery Products 3. Bakery
Ingredients 4. Formulations and Processing of Biscuits 5. Formulations and
Processing of Cakes and Types of Cakes 6 Formulations and Processing of
Breads 7. Bakery Equipment 8. Quality Assessment and Standard
Specifications of Bakery Products 9. Confectionery and Chocolate
Ingredients 10. Commercial Processing of Chocolate 11. Types of
Confectionery: Hard Boiled Sweets, Aerated Confectionery, Granulated, Sugar
Panning Tablets, Cream Pastes and Lozenges 12. Crystallized Confectionery
and Chewing Gums 13. Equipments Used in Confectionery Manufacturing 14.
Packaging and Storage of Bakery and Confectionery Products 15. Quality
Assessment and Standard Specifi cations of Confectionery Products