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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Country of Origin: India
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