Bakery Science and Cereal Technology
by Khetarpaul, Neelam, Raj Bala Grewal & Sudesh Jood
ISBN: 9788170358473
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Imprint : DAYA
Year : 2021
Price : Rs. 10995.00
Biblio : viii+311p., figs., tabls., ind., 23 cm
Author Profile
Dr. (Mrs.) Neelam Khetarpaul formerly Dean, College of Home Science at CCS Haryana Agricultural University, Hisar.<br/> Dr. (Mrs.) Raj Bala Grewal is working in Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar. She was nominated as FAO Fellow for undertaking training in Recent Methods in Food Science and Technology at Michigan State University, USA.<br/> Dr (Mrs.) Sudesh Jood is working as Associate Professor in Department of Food and Nutrition at CCS Haryan
About The Book
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
Table of Contents
Chapter 1: Importance of Cereals <br/>
Chapter 2: Nutrient Composition of Cereal Grains <br/>
Chapter 3: Structure of Cereal Grains <br/>
Chapter 4: Milling of Wheat <br/>
Chapter 5: Types and Grades of Flour <br/>
Chapter 6: Processing and Parboiling of Rice <br/>
Chapter 7: Processing of Maize <br/>
Chapter 8: Processing of Sorghum <br/>
Chapter 9: Processing of Barley <br/>
Chapter 10: Processing of Oats <br/>
Chapter 11: Quality Evaluation and Functional Properties Used in Baking <
