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Bakery Science and Cereal Technology

By: Material type: TextTextPublication details: New Delhi Daya Publishing House, A Division of Astral International (P) Ltd 2016Description: 309ISBN:
  • 9788170353508
DDC classification:
  • 664.02 KHE/BA
Contents:
Contents 1. Importance of Cereals 2. Nutrient Composition of Cereal Grains 3. Structure of Cereal Grains 4. Milling of Wheat 5. Types and Grades of Flour 6. Processing and Parboiling of Rice 7. Processing of Maize 8. Processing of Sorghum 9. Quality Control of Bread Making 10. Baked Products from Soft Wheat 11. Macaroni Products 12. Bakery Norms and Setting of Bakery Unit 13. Specification for Raw Material Used in Bakery 14. Losses in Baking 15. Bakery Sanitation and Personal Hygiene 16. Prospects and Problems in Bakery 17. Processing of Barley 18. Processing of Oats 19. Quality Evaluation and Functional Properties Used in Baking 20. Characterization and Importance of Wheat Gluten Protein in Baking 21. Role of Bakery Ingredients 22. Bread Making 23. Cake Faults
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Holdings
Item type Current library Collection Call number Status Barcode
Books KAUAET General Stacks Non-fiction 664.02 KHE/BA (Browse shelf(Opens below)) Available 25817
Books KAUAET General Stacks Non-fiction 664.02 KHE/BA (Browse shelf(Opens below)) Available 25816
Book Bank scheme for SC students KAUAET Scheme 664.02 KHE/BA (Browse shelf(Opens below)) Available BB 467

Contents
1. Importance of Cereals


2. Nutrient Composition of Cereal Grains


3. Structure of Cereal Grains


4. Milling of Wheat


5. Types and Grades of Flour


6. Processing and Parboiling of Rice


7. Processing of Maize


8. Processing of Sorghum


9. Quality Control of Bread Making


10. Baked Products from Soft Wheat

11. Macaroni Products


12. Bakery Norms and Setting of Bakery Unit


13. Specification for Raw Material Used in Bakery


14. Losses in Baking

15. Bakery Sanitation and Personal Hygiene


16. Prospects and Problems in Bakery



17. Processing of Barley


18. Processing of Oats


19. Quality Evaluation and Functional Properties Used in Baking


20. Characterization and Importance of Wheat Gluten Protein in Baking


21. Role of Bakery Ingredients


22. Bread Making


23. Cake Faults





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