Bakery Technology and Engineering

Rs. 295.00

Contents: Section 1. The Materials of Baking - Ingredients from wheat,Ingredients from other grains, Leaveners and yeast foods, Shortenings, emulsifiers and antioxidants, Sweeteners and malt syrup, Water and salt, Ingredients from milk and eggs, Fruits, vegetables, and nuts,Spices, flavors, and colors, Other ingredients, Section 2. Formulas and Processes - Unleavened bakery products, Products leavened with water vapor, Air-leavened products, Chemically leavened bread and rolls, Chemically leavened sweet goods, Yeast-leavened plain bread and rolls, Continuous, semi-continuous, and expedited doughs, Variety breads, Yeast-leavened sweet doughs, Other yeast-leavened products, Adjuncts: washes, glazes, icings, and marshmalow, Adjuncts: streusels, pastes, fillings, etc. Section III. Equipment and Engineering - Bulk handling of ingredients, Weighing and metering equipment, Mixers and mixing, Dividing, rounding, sheeting, and laminating, Fermentation enclosures and brew equipment, Forming and molding bread-like products, Forming cookies and crackers, Foirming other products, Ovens and baking, Fryers and frying, Pans, panhandling equipment, and slicers, Applicators for adjuncts, Packaging materials and equipment. Section IV. Preservation methods, Computerization in plant and laboratory, Sanitation and safety.
[Add to Cart] [View Cart]