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E-grāmata: Bakery and Confectionery Products: Processing, Quality Assessment, Packaging and Storage Techniques [Taylor & Francis e-book]

  • Formāts: 272 pages, 33 Tables, black and white; 98 Halftones, black and white; 98 Illustrations, black and white
  • Izdošanas datums: 22-Dec-2022
  • Izdevniecība: CRC Press
  • ISBN-13: 9781003364535
Citas grāmatas par šo tēmu:
  • Taylor & Francis e-book
  • Cena: 186,77 €*
  • * this price gives unlimited concurrent access for unlimited time
  • Standarta cena: 266,81 €
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Bakery and Confectionery Products: Processing, Quality Assessment, Packaging and Storage TechniquesPalielināt
  • Formāts: 272 pages, 33 Tables, black and white; 98 Halftones, black and white; 98 Illustrations, black and white
  • Izdošanas datums: 22-Dec-2022
  • Izdevniecība: CRC Press
  • ISBN-13: 9781003364535
Citas grāmatas par šo tēmu:
Taylor & Francis e-booksMore info about Taylor & Francis e-books
This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology.

Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology.

This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Foreword vii
Preface xi
Glossary xix
1 History, Prospects and Trends in Bakery and Confectionery Industry Bakery Industry
1(10)
Indian Baking Industry and Prospects
2(1)
Current Research on the Retail Bakeries Industry
3(1)
Factors for Growth
4(1)
Challenges and Opportunities
4(1)
Regulatory Aspect
4(1)
Global Bakery and Pastry Industry
4(3)
Nutritional Significance
7(1)
Chocolate and Confectionery Industry
7(3)
Prospects
10(1)
Competitive Landscape
10(1)
References
10(1)
2 Types of Bakery and Confectionery Products
11(16)
Types of Bakery Products
11(9)
Types of Chocolate and Confectionery Products
20(6)
References
26(1)
3 Bakery Ingredients
27(22)
Selection, Storage and Use
29(3)
Yeast
32(2)
Chemical Raising Agents
34(1)
Salt
35(1)
Cornflour
36(1)
Milk
36(1)
Cream
37(1)
Eggs
37(1)
Sugar
38(1)
Cocoa and Chocolate
38(2)
Coffee
40(1)
Nuts And Dried Fruits
40(2)
Meat and Poultry Products
42(1)
Fresh Fruits and Vegetable
42(1)
Food Colours
43(1)
Setting Materials
44(1)
Water
45(1)
Flavourings
45(2)
References
47(2)
4 Formulations and Processing of Biscuits
49(42)
Ingredients Used in Biscuit Making
49(4)
Classification of Biscuits
53(1)
Hard Dough Biscuits
54(10)
Spread of the Biscuits
64(2)
Processing Technology of Cookies
66(13)
Soda Crackers
79(1)
Cream Crackers
79(2)
Snack Crackers
81(2)
Manufacturing Technology
83(5)
Secondary Processing
88(1)
References
89(2)
5 Formulations and Processing of Cakes and Types of Cakes
91(16)
Ingredients Used in Cake Making
91(5)
Types of Methods
96(2)
Types of Cakes
98(6)
Common Faults
104(2)
References
106(1)
6 Formulations and Processing of Breads
107(24)
Essential Ingedients used in Bread making
108(1)
Flour
108(1)
Types of flours used in Bread making
108(4)
Water
112(1)
Salt
113(1)
Sugar
113(1)
Fats and Oils
114(1)
Eggs
114(1)
Bread Improvers
115(1)
Milk
115(1)
Bread Making Methods
116(4)
Significance of Mixing, Fermentation and Proofing in Bread Making
120(2)
Temperature Control
122(1)
Fermentation
122(1)
Straight-Dough Method
123(1)
Straight Dough
123(1)
Over and Under Fermentation
124(1)
Proofing
124(1)
Formula Construction and Computation of Yeast Raised Products
124(6)
References
130(1)
7 Bakery Equipment
131(10)
Selection And Maintenance Of Heavy Equipment
133(7)
1 Oven
133(1)
2 Proving chambers
133(1)
3 Refrigerator
134(1)
4 Deep Freezers
134(1)
5 Dough Mixer
135(1)
6 Work Tables
135(1)
7 Storage Cabinets
136(1)
8 Grass Burners
136(1)
9 Weighing machines
136(1)
10 Flour sifter
136(1)
11 Spiral dough mixer
136(1)
12 Planetary cake mixer
137(1)
13 Dough divider
138(1)
14 Bun divider and rounder
138(1)
15 Bread sheer
138(1)
16 Dough sheeter
139(1)
17 Rotary rack oven
139(1)
18 Sorbet machine and Ice-cream machines
139(1)
References
140(1)
8 Quality Assessment and Standard Specifications of Bakery Products
141(26)
1 Moisture Content
141(2)
2 Protein Content
143(1)
3 Ash Content
144(1)
4 Minerals Estimation
145(1)
5 Diastatic Activity and Maltose Value
145(2)
6 Estimation of Gluten Quantity
147(1)
7 Sds-sedimentation Volume Test
148(1)
8 Falling Number Test
149(1)
10 Dough Raising Capacity
149(1)
11 Alkaline Water Retention Capacity
150(2)
Texture assessment of Bakery products
152(7)
Specifications and Hygiene Requirements of Biscuits
159(4)
Packaging
163(1)
Nutritional Information
164(2)
References
166(1)
9 Confectionery and Chocolate Ingredients
167(20)
Sugar
167(2)
Alternative bulk Sweeteners
169(2)
Gelling and Whipping agents
171(3)
Confectionery Fats
174(1)
Food Colours and Flavors
175(5)
Flavours
180(2)
Modified Starches in Candy and Confectionery Industry
182(3)
References
185(2)
10 Commercial Processing of Chocolate
187(10)
Harvest and Fermentation
187(2)
Drying and Storage
189(1)
Testing, Cleaning, and Roasting
190(1)
Cracking (or Fanning) and Grinding
190(1)
Grinding or Refining
191(1)
Conching
192(1)
Tempering and Forming Chocolate
192(2)
Making Chocolate Candy
194(1)
Making Cocoa Powder
194(1)
References
195(2)
11 Types of Confectionery: Hard Boiled Sweets, Aerated Confectionery, Granulated, Sugar Panning Tablets, Cream Pastes and Lozenges
197(18)
Types of Confectionery
197(1)
Baker's Confectionery
197(1)
Sugar Confectioneries
198(1)
Types of Bakers Confectioneries
198(1)
Types of Sugar Confectioneries
199(5)
Moisture Content
204(1)
Added ingredients
205(1)
Types of Sweets
205(1)
Hard Boiled Candy Manufacturing Process
206(1)
Processing of Hard Boiled Candies
206(1)
Process
206(1)
Aerated confectionery
207(1)
History
208(1)
Raw Materials
208(1)
The Manufacturing Process
208(1)
Lozenge Mufacturing Process
209(2)
Sugar Panning Tablets
211(1)
Granulation for tablet making
212(1)
Cream Paste
213(1)
References
214(1)
12 Crystallized Confectionery and Chewing Gums
215(10)
Preparation of Crystalline and Non Crystalline Candies
215(2)
Types of Crystalline and Non Crystalline Candies
217(2)
Factors Affecting Crystallization Of Sugars
219(2)
Chewing Gums
221(2)
Kneading and rolling the gum
223(1)
Cutting and seasoning the gum
224(1)
Packaging the gum
224(1)
References
224(1)
13 Equipments Used in Confectionery Manufacturing
225(12)
1 Bean Roasters
225(3)
2 Nib Grinder
228(1)
3 Five Roll Chocolate Refiner
229(1)
4 Conche
230(2)
5 Enrobers in the Confectionery Industry
232(2)
6 Counter-rotating Twin-screw Extruders
234(2)
7 Mesh Extrusion
236(1)
References
236(1)
14 Packaging and Storage of Bakery and Confectionery Products
237(16)
Packaging of Bakery Products
237(1)
Dry Bakery Products
237(1)
Moist Bakery Products
238(1)
Product Characteristics
238(3)
Moist Bakery Products
241(2)
Packaging Materials
243(2)
The Packaging Styles
245(1)
Endfold Wrapping
245(1)
Pillow Pack Wrapping
245(1)
Packing for Odd-sized Biscuits
246(1)
Packaging of Confectionery Products
246(1)
Role of Water Activity (aw) in Confectionery Products
247(1)
Growth of Microorganisms Dependent on Water Activity (Aw)
247(1)
Package Forms
248(1)
Consumer Unit Packages
248(1)
Flexible packages
248(1)
Semi-rigid containers
249(1)
Eco-friendly packages
249(1)
Rigid packaging systems
249(1)
Composite containers
250(1)
Shipping containers
250(1)
Packaging and Storage Studies
250(1)
Sohan papdi
250(1)
Sohanhalwa
251(1)
Milkpeda
251(1)
References
251(2)
15 Quality Assessment and Standard Specifications of Confectionery Products
253(19)
Confectionery Products
253(2)
Quality Control
255(6)
Chocolate Types (Composition)
261(1)
Other chocolate products
262(1)
Gianduja Chocolate
263(1)
Gianduja Milk Chocolate
263(1)
Chocolate para mesa
263(1)
Chocolat Types (Forms)
264(1)
Chocolate Vermicelli and Chocolate Flakes
264(1)
Filled Chocolate
264(1)
Chocolate or Praline
264(2)
Food Additives
266(3)
Hygiene
269(1)
Labelling
270(1)
A Chocolate or Praline
270(1)
Assorted Chocolates
270(1)
Other Information Required
271(1)
Use of the Term Chocolate
271(1)
Declaration of Minimum Cocoa Content
271(1)
Labelling of Non-Retail Containers
271(1)
Methods of Analysis And Sampling
272(1)
Quantitative Determination of Non-Cocoa Butter Vegetable Fats
272(1)
Determination of Non-Cocoa Butter Vegetable Fat in Chocolate and Chocolate Products
272(1)
Detection of Non-Cocoa Butter Vegetable Fats in Chocolate
272(1)
References 272
Lakshmi Jagarlamudi is Professor and University Head at the Department of Food and Nutrition, Acharya N.G.Ranga Agricultural university, College Of Home Science, Lam, Guntur, Andhra Pradesh, India.
Permanent link: https://www.kriso.lv/db/9781003364535_pe.html
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