Bakery and Confectionery Products

Processing, Quality Assessment, Packaging and Storage Techniques

Lakshmi Jagarlamudi (Autor)

Buch | Hardcover

298 Seiten

2019
New India Publishing Agency (Verlag)
978-93-87973-65-7 (ISBN)

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The initial chapters of this book provide a comprehensive introduction to the crop, including its origin and distribution, as well as the various varieties cultivated throughout the country and their distinguishing characteristics. Subsequently, the book delves into the international and domestic trade of bananas, as well as the diverse methods of consumption prevalent in different parts of the world. The subsequent chapters of the book focus exclusively on the nutritive and therapeutic values of bananas, followed by an extensive examination of the post-harvest aspects of the fruit in seven chapters, incorporating the latest scientific advancements. The last three sections of the book deal with the processing and value addition of bananas and plantains, including the utilization of waste/by-products. This book provides a comprehensive guide to the post-harvest aspects of bananas and plantains, providing readers with all the relevant information in this field.

Lakshmi Jagarlamudi, Professor and University Head, Department of Food and Nutrition, Acharya N.G. Ranga Agricultural University, College Of Home Science, Lam, Guntur 522 006, Andhra Pradesh, India.

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 Specifications of Confectionery Products

Erscheinungsdatum	12.08.2019
Verlagsort	New Delhi
Sprache	englisch
Maße	224 x 229 mm
Gewicht	610 g
Themenwelt	Technik ► Lebensmitteltechnologie
Themenwelt	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	93-87973-65-4 / 9387973654
ISBN-13	978-93-87973-65-7 / 9789387973657
Zustand	Neuware