Bakery and Confectionery Products: Processing, Quality Assessment, Packaging and Storage Techniques

This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology, covering topics such as ingredients, formulae, processes, equipment, quality assessment, and standards. It is also useful for students appearing in competitive examinations.

Format: Hardback
Length: 272 pages
Publication date: 22 December 2022
Publisher: Taylor & Francis Ltd

This comprehensive and practical guide is an essential resource for undergraduate and postgraduate students pursuing studies in Food Science and Technology. It delves into various topics to provide a thorough understanding of both the theoretical and applied aspects of processing bakery and confectionery products. With its engaging content, this book empowers readers to embark on successful ventures in the field, fostering confidence in their abilities. It covers a wide range of subjects, including ingredients used in bakery and confectionery products, formulas and processes employed by bakers, equipment utilized in these units, quality assessment and standards, and even provides valuable insights for those associated with industries that supply ingredients, equipment, and packaging materials to bakery and confectionery establishments. Furthermore, this book is invaluable for students preparing for competitive examinations in the disciplines of Food Science, Food Science and Nutrition, and Food Technology.

This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh, and Sri Lanka.

Weight: 707g
Dimension: 229 x 152 (mm)
ISBN-13: 9781032428369