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Bakery Science and Cereal Technology (3rd Impression) |
Khetarpaul, Neelam & Grewal, Rajbala & Jood, Sudesh
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List Price : US$ 77.20
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PRODUCT DETAILS |
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Book ID : 25635 |
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ISBN-10 : 81-7035-350-5 / 8170353505 |
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ISBN-13 : 978-81-7035-350-8 / 9788170353508 |
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Place
of Publication :
Delhi |
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Year
of Publication :
2016
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Edition : (Reprint) |
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Language : English |
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viii, 311p., Figs., Tables., Graph, App., Gloss., Index, 23 cm. (First Impression, 2005) (Second Impression, 2012) |
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CONTENTS |
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CONTENTS:-
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 I. Cake Faults
- Glossary of Baking Terms |
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DESCRIPTION |
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| 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. |
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