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.
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.
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
This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology.
Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a ló
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