Bakery and Confectionery Technology 1st Edition – PDF/EPUB Version Downloadable
Author(s): Khalid Bashir, Kulsum Jan, Shumaila Jan & Er. Mehvish Habib
Publisher: NIPA
ISBN: 9789394490512
Edition: 1st Edition
$49,99
Delivery: This can be downloaded Immediately after purchasing.
Version: Only PDF Version.
Compatible Devices: Can be read on any device (Kindle, NOOK, Android/IOS devices, Windows, MAC)
Quality: High Quality. No missing contents. Printable
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Important: No Access Code
Description
The book Bakery and Confectionery Technology offers a succinct explanation of the principles, science, methods, and processes involved in the development of various bakery products. This book aims to introduce students and professionals to both fundamental and advanced topics in baking science and technology.
The book provides comprehensive information on the current state of the bakery industry, quality parameters of bakery and confectionery ingredients, the chemistry of dough development, technology for the manufacture of yeast-made products such as bread, cakes, biscuits, desserts, and pizza.
Furthermore, the book addresses standards and regulations for Bakery and Confectionery Products and explores the use of modern technological machinery for bakery production, icings, and decoration. This book is designed for undergraduate and postgraduate students pursuing courses in Food Technology and related fields.
Additionally, the book serves as a guide for home and industrial bakers, as well as those working in the profession. It is also beneficial for technical professionals in the flour milling and bakery industry, which is one of the largest organized sectors in the Indian food industry.
