Bakery and Confectionery Technology
authored by: Khalid Bashir, Kulsum Jan, Shumaila Jan & Er. Mehvish HabibLength: 152 mm | Breadth: 20 mm | Height: 229 mm | Imprint: NIPA | Weight: 615 GMS
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Dough Mixing Techniques, Pastry Production Methods, Confectionery Equipment Innovation, Artisanal Baking Processes, Chocolate Tempering Technology, Bread Fermentation Control, Cake Decorating Automation, Gluten-Free Baking Innovations, Sugar Sculpting Tools, Oven Temperature Precision, Yeast Activation Methods, Advanced Patisserie Machinery, Quality Assurance in Baking, Sustainable Packaging Solutions, Icing and Frosting Automation, Cookie Dough Extrusion, Cake Layering Machines, Food Safety in Bakery, Industrial Baking Automation, Novelty Baking Tools, Flavor Infusion Techniques, Confectionery Product Development, Artisan Bread Revolution, Smart Oven Technologies, Robotics in BakingThe book "Bakery and Confectionery Technology" offers a succinct explanation of the principles, science, methods, and processes involved in the development of various bakery products. This book aims to introduce students and professionals to both fundamental and advanced topics in baking science and technology.
The book provides comprehensive information on the current state of the bakery industry, quality parameters of bakery and confectionery ingredients, the chemistry of dough development, technology for the manufacture of yeast-made products such as bread, cakes, biscuits, desserts, and pizza.
Furthermore, the book addresses standards and regulations for Bakery and Confectionery Products and explores the use of modern technological machinery for bakery production, icings, and decoration. This book is designed for undergraduate and postgraduate students pursuing courses in Food Technology and related fields.
Additionally, the book serves as a guide for home and industrial bakers, as well as those working in the profession. It is also beneficial for technical professionals in the flour milling and bakery industry, which is one of the largest organized sectors in the Indian food industry.
1. Introduction to Bakery and Confectionery Industry Sidra Kazmi, Mohit Singla, Iqra Qureshi, Suhail Ahmad Bhat
2. Bakery Raw Materials and Quality Parameters Mohd Aaqib Sheikh, Nadira Anjum, Charanjiv Singh Saini, Mohit Sharma
3. Quality Evaluation of Wheat Flour Sidra Kazmi, Md Abdul Wali, Mohd Aaqib Sheikh, Kulsum Jan, Khalid Bashir
4. Dough Development and Chemistry Vipasha, Ravi Kumar, Jatindra K. Sahu, Khalid Bashir
5. Technology of Bread Processing Dinkar B. Kamble, Tanya Luva Swer, Savita Rani, Aanchal Pande, Kulsum Jan
6. Technology of Biscuits Mohit Singla, Mohit Sharma, Kulsum Jan, Mehvish Habib
7. Technology of Cakes and Pastry Processing Aanchal Pande, Mehvish Habib, Naira Noor, Savita Rani
8. Technology of Miscellaneous Bakery Products Mohit Sharma, Mohit Singla, Savita Rani, Naira Noor
9. Confectionary Raw Materials and Quality Parameters Ritika Arora, Chandrakala Ravichandran, Suhail Bhat, Iqra Qureshi
10. Technology of Confectionery Products Kavitha L, Chandrakala Ravichandran, Ritika Arora, Mehvish Habib
11. Standards and Regulations of Bakery & Confectionery Products Prabhjot Kaur Sabharwal, Mohit Sharma