TEXTBOOK OF BAKERY AND CONFECTIONERY

Released on by SIVALINGAM, YOGAMBAL
preview-18

  • TEXTBOOK OF BAKERY AND CONFECTIONERY Book Detail

  • Author : SIVALINGAM, YOGAMBAL
  • Release Date : 2023-04-01
  • Publisher : PHI Learning Pvt. Ltd.
  • Genre : Cooking
  • Pages : 266
  • ISBN 13 : 9391818900
  • File Size : 55,55 MB
DOWNLOAD BOOK

TEXTBOOK OF BAKERY AND CONFECTIONERY by SIVALINGAM, YOGAMBAL PDF Summary

Book Description: Baking is both an art and a science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This book, now in its third edition, gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products. The author, with her rich teaching and industry experience in the field, gives a wealth of information about making of various yeast–made products — bread, cakes, biscuits, desserts and pizza—their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production. She also discusses the use of modern technology machines in bakery production, icings, decoration, bakery organization, and many other aspects. The book, in its New Edition, has been further improved and enhanced by adding eggless recipes. Also, it includes a large number of colour photographs of the finished products and ingredients to provide the readers with clear knowledge and understanding about them. The book is mainly intended as a text for undergraduate students pursuing courses in Hotel Management, Catering and Nutrition Science and Home Science. Besides, the book can also be useful as a guide for home bakers and industrial bakers as well as those engaged in the profession. KEY FEATURES i) Describes many new bakery items as well as the use of modern machinery in bakery and confectionery. ii) Gives a number of Review Questions at the end of each chapter. iii)Provides Short Questions and Answers and two Model Question Papers for self-assessment. What the Experts Say: This book contains all the basic information related to raw materials/ingredients, types of bakery products, recipes, etc. I am sure that this book will serve as a good text for the students of Hotel Management and Home Science. —Raj Kapoor, Chief Executive, Assocom India Pvt. Ltd. With Mrs. Yogambal’s rich experience in bakery industry and education, I strongly feel that this book will help the students in gaining in-depth knowledge in the field and I recommend it for all the students. —M. Ponnilango, Director (Technical), Jenneys Academy of Tourism and Hotel Management Through this book, it is extremely gratifying to note that chefs and educators like Mrs. Yogambal are willing to share their years of experience, their fine-tuned recipes and methods, and also, explain the science behind making successful and delicious fine bakery products to the beginners, home bakers and professional bakers. —G. Selva Rajan, Chairman–McRennett Foods Private Limited, Chennai This book is a valuable guide to all home bakers, entrepreneurs and pastry chefs. The book contains all necessary elements of bakery science to prepare students for real-life profession. —Joseph Lawrence, NSDC/FICSI Certified Master Trainer

Disclaimer: www.yourbookbest.com does not own TEXTBOOK OF BAKERY AND CONFECTIONERY books pdf, neither created or scanned. We just provide the link that is already available on the internet, public domain and in Google Drive. If any way it violates the law or has any issues, then kindly mail us via contact us page to request the removal of the link.

TEXTBOOK OF BAKERY AND CONFECTIONERY

TEXTBOOK OF BAKERY AND CONFECTIONERY

File Size : 10,10 MB
Total View : 2788 Views
DOWNLOAD

Baking is both an art and a science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients a

Bakery & Confectionery Technology

Bakery & Confectionery Technology

File Size : 61,61 MB
Total View : 4993 Views
DOWNLOAD

This book “Bakery and Confectionery Technology” gives a concise explanation of the principles, science, methods and processes involved in the development of

Handbook of Bakery and Confectionery

Handbook of Bakery and Confectionery

File Size : 2,2 MB
Total View : 2600 Views
DOWNLOAD

Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign

The Science of Bakery Products

The Science of Bakery Products

File Size : 4,4 MB
Total View : 9824 Views
DOWNLOAD

Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable a