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Full Product Details

Author:   Lakshmi Jagarlamudi
Publisher:   New India Publishing Agency
Imprint:   New India Publishing Agency
Dimensions:   Width: 22.40cm , Height: 22.90cm , Length: 22.90cm
Weight:   0.610kg
ISBN:  

9788119002887

ISBN 10:   8119002881
Pages:   298
Publication Date:   05 July 2019
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

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

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Author Information

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, India.

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