Handbook of Bakery and Confectionery.

ISBN:

9781000486001

Title:

Author:

Mathuravalli, S.

Personal Author:

Mathuravalli, S.

Physical Description:

1 online resource (194 pages)

Contents:

Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- 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 -- 22. Prevention of Bacterial Rope and Mold Infection -- 23. Equipment Used in Bakery and Confectionery -- Suggested Readings.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Baking.

Bakeries.

Baked products industry.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2021

Publication Information:

Milton :

Taylor & Francis Group,

2021.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.752	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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.
Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry.
Chapter 22-23: This section 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.

Author Notes

Dr. S.M.D. Mathuravalli, M.Sc., M.Phil., Ph.D., is currently working as an Associate Professor in Holy Cross Home Science College (affiliated to Manonmaniam Sundaranar University, Tirunelveli), Thoothukudi. She has 25 years of experience in teaching, research and extension programmes. She has guided many postgraduates and M.Phil., Scholars in the field of food and nutrition. During her extended career, she has actively partaken and presented papers in national and international workshops, conferences and seminars on Food Science, Nutrition and Dietetics and won several prizes and awards including the best paper and best presenter.