The book "Bakery and Confectionery Technology" offers a comprehensive exploration of the science and technology behind baking and confectionery. Authored by Khalid Bashir, Kulsum Jan, Shumaila Jan, and Er. Mehvish Habib, this hardback edition serves as an essential resource for both students and professionals in the food technology domain. Covering a wide range of topics from the principles and methods of bakery product development to the quality assessment of various raw materials, this book is an invaluable guide for understanding the bakery industry. Each chapter is dedicated to critical areas such as dough chemistry, processing technologies for bread, cakes, biscuits, pizzas, as well as modern machinery used in the production process. This book also emphasizes important regulations and standards pertinent to the industry, ensuring readers are well-versed in the compliance aspects of bakery and confectionery production. With this detailed coverage, readers will gain both fundamental knowledge and insights into advanced baking technologies, making it a perfect fit for undergraduate and postgraduate food technology students.

Key Features

Features Description
Comprehensive Coverage In-depth discussion on both fundamental and advanced topics in baking science and technology.
Expert Authors Written by industry professionals and educators Khalid Bashir, Kulsum Jan, Shumaila Jan, and Er. Mehvish Habib.
Quality Parameters Thorough examination of quality evaluation methods for bakery raw materials.
Technological Insights Detailed exploration of modern technological machinery in bakery production.
Regulatory Compliance Information on current standards and regulations governing bakery and confectionery products.
Educational Focus Designed for undergraduate and postgraduate students in Food Technology and related fields.
Attributes Description
Book Format Hardback
Authors Khalid Bashir, Kulsum Jan, Shumaila Jan, Er. Mehvish Habib
Target Audience Undergraduate and postgraduate Food Technology students
Main Topics Dough development, quality parameters, baking technology for various products
Publisher N/A
Number of Chapters 11 diverse chapters covering comprehensive baking topics
Focus Areas Bakery raw materials, dough chemistry, processing technologies, regulations

Key Words

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Brand: NIPA

Country of Origin: India

The book Bakery and Confectionery Technology offers a succinct explanation of the principles, science, methods, and processes involved in the development of various bakery products. This book aims to introduce students and professionals to both fundamental and advanced topics in baking science and technology.
The book provides comprehensive information on the current state of the bakery industry, quality parameters of bakery and confectionery ingredients, the chemistry of dough development, technology for the manufacture of yeast-made products such as bread, cakes, biscuits, desserts, and pizza.
Furthermore, the book addresses standards and regulations for Bakery and Confectionery Products and explores the use of modern technological machinery for bakery production, icings, and decoration. This book is designed for undergraduate and postgraduate students pursuing courses in Food Technology and related fields.
1. Introduction to Bakery and Confectionery IndustrySidra Kazmi, Mohit Singla, Iqra Qureshi, Suhail Ahmad Bhat
2. Bakery Raw Materials and Quality ParametersMohd Aaqib Sheikh, Nadira Anjum, Charanjiv Singh Saini, Mohit Sharma
3. Quality Evaluation of Wheat FlourSidra Kazmi, Md Abdul Wali, Mohd Aaqib Sheikh, Kulsum Jan, Khalid Bashir
4. Dough Development and ChemistryVipasha, Ravi Kumar, Jatindra K. Sahu, Khalid Bashir
5. Technology of Bread ProcessingDinkar B. Kamble, Tanya Luva Swer, Savita Rani, Aanchal Pande, Kulsum Jan
6. Technology of BiscuitsMohit Singla, Mohit Sharma, Kulsum Jan, Mehvish Habib
7. Technology of Cakes and Pastry ProcessingAanchal Pande, Mehvish Habib, Naira Noor, Savita Rani
8. Technology of Miscellaneous Bakery ProductsMohit Sharma, Mohit Singla, Savita Rani, Naira Noor
9. Confectionary Raw Materials and Quality ParametersRitika Arora, Chandrakala Ravichandran, Suhail Bhat, Iqra Qureshi
10. Technology of Confectionery ProductsKavitha L, Chandrakala Ravichandran, Ritika Arora, Mehvish Habib
11. Standards and Regulations of Bakery Confectionery ProductsPrabhjot Kaur Sabharwal, Mohit Sharma



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Bakery and Confectionery Technology (Hardback, Khalid Bashir, Kulsum Jan, Shumaila Jan & Er. Mehvish Habib)

Brand: NIPA

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