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Book Summary
Bakery Science and Cereal Technology is one of the important courses being
offered to undergraduate students as a professional elective. Through this
course the students shall acquire adequate knowledge of structure, nutrient
composition and processing of various cereals particularly those which are used
in bakery industry, milling of wheat, physico-chemical and functional properties
of cereals, role and storage of ingredients used in baking, types and grades of
flour, baked products prepared by hard and soft wheat, viz., bread, cakes,
crackers, cookies, wafers etc, losses in baking, quality evaluation, standards,
packaging and sale of bakery products, and prospects and problems of bakery
industry. This book containing the above information
- ISBN-13
- 9788170353508
- Language
- English
- Binding
- Hard Bound
- Publisher
- Daya Publishing House
- Publishing Date
- 2009
- Product Edition
- 1
- Total Pages
- 310
Bakery Science And Cereal Technology
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Product Specifications
Book Summary
Bakery Science and Cereal Technology is one of the important courses being
offered to undergraduate students as a professional elective. Through this
course the students shall acquire adequate knowledge of structure, nutrient
composition and processing of various cereals particularly those which are used
in bakery industry, milling of wheat, physico-chemical and functional properties
of cereals, role and storage of ingredients used in baking, types and grades of
flour, baked products prepared by hard and soft wheat, viz., bread, cakes,
crackers, cookies, wafers etc, losses in baking, quality evaluation, standards,
packaging and sale of bakery products, and prospects and problems of bakery
industry. This book containing the above information
Book Specifications
- ISBN-13
- 9788170353508
- Language
- English
- Binding
- Hard Bound
- Publisher
- Daya Publishing House
- Publishing Date
- 2009
- Product Edition
- 1
- Total Pages
- 310