Handbook of Bakery and Confectionery
- Available for pre-order. Item will ship after November 18, 2021
Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have
gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery. It deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry. It then provides an affluent information about production of various chocolates and toffees.
Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Table of Contents
1. Introduction to bakery 2. Equipment needed 3. Wheat 4. Flour 5. Fats and oils 6. Egg 7. Milk 8. Sugar 9. Salt 10. Water 11. Flavoring agents 12. Leavening agents 13. Baking process 14. Cakes and icing
15. Commercial bread making methods 16. Bread rolls 17. Pizza 18. Pastries 19. Pies 20. Tarts 21. Introduction to Confectionery 23. Prevention of bacterial rope and mold infection 24. Equipment used in bakery and confectionery 25. Suggested readings
S.M.D. Mathuravalli, Holy Cross Home Science College, Tamil Nadu, India.