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Bakery and Confectionery Products: Processing,Quality Assessment, Packaging and
Storage Techniques

Lakshmi Jagarlamudi

  • Country of Origin India
  • ImprintNIPA
  • ISBN9789387973657
  • BindingHardcover
  • Year of Publishing2019
  • Number Of Pages298 pages, 25cm
  • LanguageEnglish
  • Available Formats

     
    • Hardback

      USD 99.00
      Less 10.00% Discount
      Online Price: USD89.10

      * Delivery and other charges may apply.
 
 

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  • About The Author
  • About The Book
  • Contents
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  • The author with her more than three decades of teaching and training experience in the field, has put her efforts to write the book under well designed chapters. The book is a very comprehensive and much practical-oriented for day to day reference and to complete course-work by UG and PG students in discipline of Food Science and Technology. Different topics are treated in such a way as 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 startup as well in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. Equally well, it helps those personnel connected with industries, who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for all the students appearing in any competitive/entrance examinations’ in the disciplines of Food Science, Food Science & Nutrition and Food Technology.

  • Lakshmi Jagarlamudi: Professor and University Head, Department of Food and Nutrition, Acharya N.G.Ranga Agricultural university, College Of Home Science, Lam,Guntur 522 006, Andhra Pradesh

  • No eChapter available for this eBook
  • 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 Specifications of Confectionery Products

  • h9jqtw

Browse Subjects

Agricultural Sciences

  • Abiotic and Biotic Stress
  • Agribusiness Management
  • Agriculture Economics
  • Agriculture Engineering
  • Agronomy
  • Biotechnology
  • Crop Management and Improvement
  • Entomology
  • Environment and Climate Change
  • Greenhouse Technology
  • ICT and Extension Education
  • Irrigation and Drainage Engineering
  • Mathematics and Statistics
  • Natural Resources Management
  • Nematology
  • Pest Management
  • Rural Development and Livelihood Security
  • Seed Science and Technology
  • Soil Sciences

Animal Husbandry and Veterinary Sciences

  • Animal Biotechnology
  • Animal Husbandry and Extension
  • Animal Nutrition
  • Animal Production and Reproduction
  • Bacteriology and Microbiology
  • Dairy Sciences
  • Fisheries and Aquaculture
  • Genetics and Breeding
  • Immunology
  • Livestock
  • Pathology and Behaviour
  • Pharmacology and Toxicology
  • Physiology and Anatomy
  • Poultry Science
  • Surgery
  • Veterinary Sciences

Climate Change and Environmental Sciences

  • Biodiversity
  • Climate Change
  • Pollution
  • Renewable Energy
  • Waste Management and Recycling

Food Sciences and Technology

  • Food Science and Technology
  • Food Security and Nutrition
  • Microbiology
  • Processing and Packaging

Geological Sciences

  • Disasters
  • Geology
  • Hydrology
  • Mining
  • Oceanography
  • Remote Sensing and GIS

Horticultural Sciences

  • Agroforestry and Forestry
  • Aromatic and Medicinal Plants
  • Floriculture and Landscaping
  • Fruit Science (Pomology)
  • Plantation and Spices Crops
  • Post Harvest Technology
  • Processing and Preservation
  • Vegetable Science

Plant Sciences

  • Biotechnology and Bioinformatics
  • Plant Breeding and Genetics
  • Plant Pathology
  • Plant Physiology
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