Descripción
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 hard and soft wheat viz. bread cakes crackers cookies wafers etc losses in baking quality evaluation standards packaging and sale of bakery products and prospects and problems of bakery industry. This book containing the above information can also be used as a technical guide and reference book to personnel engaged in bakeries.
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