Bakery Science and Cereal Technology
Di Neelam Khetarpaul, Raj Bala Grewal, Sudesh Jood
Pubblicato da Astral International Pvt Ltd
English
294 pagine
2021
ISBN 9788170358473
Tempo di lettura stimato: 5 h 23 min
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Informazioni su questo libro
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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