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

1st Edition

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

By Lakshmi Jagarlamudi Copyright 2023
298 Pages 98 B/W Illustrations
by CRC Press

298 Pages 98 B/W Illustrations
by CRC Press

298 Pages 98 B/W Illustrations
by CRC Press
Also available as eBook on:
This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology. Different topics are discussed 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... Read more

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 Specifi cations of Confectionery Products

Biography

Lakshmi Jagarlamudi is Professor and University Head at the Department of Food and Nutrition, Acharya N.G.Ranga Agricultural university, College Of Home Science, Lam, Guntur, Andhra Pradesh, India.

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