Bakery products, due to great nutrient value and affordability, are an element of huge consumption. This book delineates a theoretical and practical knowledge on bakery and confectionery. Note: T& F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Bakery products, due to great nutrient value and affordability, are an element of huge consumption. This book delineates a theoretical and practical knowledge on bakery and confectionery. Note: T& F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Dr. S.M.D. Mathuravalli, M.Sc., M.Phil., Ph.D., is currently working as an Associate Professor in Holy Cross Home Science College (affiliated to Manonmaniam Sundaranar University, Tirunelveli), Thoothukudi. She has 25 years of experience in teaching, research and extension programmes. She has guided many postgraduates and M.Phil., Scholars in the field of food and nutrition. During her extended career, she has actively partaken and presented papers in national and international workshops, conferences and seminars on Food Science, Nutrition and Dietetics and won several prizes and awards including the best paper and best presenter.
Inhaltsangabe
1. Introduction to Bakery 2. Equipment Needed 3. Wheat 4. Flour 5. Fats and Oils 6. Egg 7. Milk 8. Sugar 9. Salt 10. Water 11. Flavoring Agents 12. Leavening Agents 13. Baking Process 14. Cakes and Icing 15. Commercial Bread Making Methods 16. Bread Rolls 17. Pizza 18. Pastries 19. Pies 20. Tarts 21. Introduction to Confectionery 22. Prevention of Bacterial Rope and Mold Infection 23. Equipment Used in Bakery and Confectionery
