Bakery Science and Cereal Technology

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. Contents Chapter 1: Importance of Cereals; Chapter 2: Nutrient Composition of Cereal Grains; Chapter 3: Structure of Cereal Grains; Chapter 4: Milling of Wheat; Chapter 5: Types and Grades of Flour; Chapter 6: Processing and Parboiling of Rice; Chapter 7: Processing of Maize; Chapter 8: Processing of Sorghum; Chapter 9: Processing of Barley; Chapter 10: Processing of Oats; Chapter 11: Quality Evaluation and Functional Properties Used in Baking; Chapter 12: Characterization and Importance of Wheat Gluten Protein in Baking; Chapter 13: Role of Bakery Ingredients; Chapter 14: Bread Making; Chapter 15: Quality Control of Bread Making; Chapter 16: Baked Products from Soft Wheat; Chapter 17: Macaroni Products; Chapter 18: Storage of Bakery Ingredients; Chapter 19: Bakery Norms and Setting of Bakery Unit; Chapter 20: Specification for Raw Material Used in Bakery; Chapter 21: Losses in Baking; Chapter 22: Packaging and Sale of Baked Products; Chapter 23: Bakery Sanitation and Personal Hygiene; Chapter 24: Prospects and Problems in Bakery; Appendix I: Cake Faults; Glossary of Baking Terms.