Bakery Science and Cereal Technology
Material type:
TextPublication details: New Delhi Daya Publishing House, A Division of Astral International (P) Ltd 2016Description: 309ISBN: - 9788170353508
- 664.02 KHE/BA
| 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 |
Browsing KAUAET shelves, Shelving location: Scheme Close shelf browser (Hides shelf browser)
| 664.02 DAS/CO Concepts of food process engineering | 664.02 DAS/CO Concepts of food process engineering | 664.02 DAS/FO Food processing operations analysis | 664.02 KHE/BA Bakery Science and Cereal Technology | 664.02 PAN/OB Objective question bank in agricultural process engineering (food engineering) | 664.02 PAN/OB Objective question bank in agricultural process engineering (food engineering) | 664.02 RAO/FU Fundamentals of food engineering |
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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