Bakery Science and Food Technology  (English, Paperback, Jood Sudesh)

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.

Table of Contents

Chapter 1: Importance of Cereals
Chapter 2: Nutrient Composition of Cereal Grains
Chapter 3: Structure of Cereal Grains
Chapter 4: Milling of Wheat
Chapter 5: Types and Grades of Flour
Chapter 6: Processing and Parboiling of Rice
Chapter 7: Processing of Maize
Chapter 8: Processing of Sorghum
Chapter 9: Processing of Barley
Chapter 10: Processing of Oats
Chapter 11: Quality Evaluation and Functional Properties Used in Baking
Chapter 12: Characterization and Importance of Wheat Gluten Protein in Baking
Chapter 13: Role of Bakery Ingredients
Chapter 14: Bread Making
Chapter 15: Quality Control of Bread Making
Chapter 16: Baked Products from Soft Wheat
Chapter 17: Macaroni Products
Chapter 18: Storage of Bakery Ingredients
Chapter 19: Bakery Norms and Setting of Bakery Unit
Chapter 20: Specification for Raw Material Used in Bakery
Chapter 21: Losses in Baking
Chapter 22: Packaging and Sale of Baked Products
Chapter 23: Bakery Sanitation and Personal Hygiene
Chapter 24: Prospects and Problems in Bakery
Appendix I: Cake Faults
Glossary of Baking Terms.