Bakery and Confectionery Technology
Published on 6. October 2022
Book
Hardback
282 pages
978-93-94490-51-2 (ISBN)
Description
The book Bakery and Confectionery Technology offers a succinct explanation of the principles, science, methods, and processes involved in the development of various bakery products. This book aims to introduce students and professionals to both fundamental and advanced topics in baking science and technology.
The book provides comprehensive information on the current state of the bakery industry, quality parameters of bakery and confectionery ingredients, the chemistry of dough development, technology for the manufacture of yeast-made products such as bread, cakes, biscuits, desserts, and pizza.
Furthermore, the book addresses standards and regulations for Bakery and Confectionery Products and explores the use of modern technological machinery for bakery production, icings, and decoration. This book is designed for undergraduate and postgraduate students pursuing courses in Food Technology and related fields.
Additionally, the book serves as a guide for home and industrial bakers, as well as those working in the profession. It is also beneficial for technical professionals in the flour milling and bakery industry, which is one of the largest organized sectors in the Indian food industry.
The book provides comprehensive information on the current state of the bakery industry, quality parameters of bakery and confectionery ingredients, the chemistry of dough development, technology for the manufacture of yeast-made products such as bread, cakes, biscuits, desserts, and pizza.
Furthermore, the book addresses standards and regulations for Bakery and Confectionery Products and explores the use of modern technological machinery for bakery production, icings, and decoration. This book is designed for undergraduate and postgraduate students pursuing courses in Food Technology and related fields.
Additionally, the book serves as a guide for home and industrial bakers, as well as those working in the profession. It is also beneficial for technical professionals in the flour milling and bakery industry, which is one of the largest organized sectors in the Indian food industry.
More details
Language
English
Place of publication
New Delhi
India
Target group
Professional and scholarly
Dimensions
Height: 229 mm
Width: 152 mm
Weight
615 gr
ISBN-13
978-93-94490-51-2 (9789394490512)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Khalid Bashir, graduated from the Islamic University of Science and Technology (IUST),J&K as founding batch and Doctorate fromNationalInstitute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India. Dr Khalid is working as Assistant professor in the Department of Food Technology, Jamia Hamdard, New Delhi, India. Dr Khalid has published many research and review papers and books with national and international publishers and has delivered numerous invited, oral and poster presentations. Dr. Khalid is recipient of UGC startup Grant and is serving as Academic counselorfor PG Diplomas(FSQM &DMT) offered by IGNOU. He is course coordinator of Diploma in Bakery and Confectionery Technology for School of Distance and Open
Learning, Jamia Hamdard. Dr. Khalid is a life member ofAssociation of Food Scientists and Technologists India (AFSTI); Nutrition Society of India (NSI); Indian Science Congress Association (ISCA), Probiotic Association of India, Association of Official Analytical Chemists (AOAC) India and Indian Meat Science Association (IMSA). Dr. Khalid is coordinator of various courses conducted by Jamia Hamdard viz., Diploma in Bakery and Confectionery Technology.
Kulsum Jan, is presently working as Assistant Professor at Department of Food Technology,Jamia Hamdard. She isrecipient of Senior Research Fellowship from CSIR, GoI, with Young Scientist, Best paper and best poster awards in various National and International conferences. Dr. Jan has been a part of ePG Pathshala, program launched by MHRD, GoI. She has also been awarded with Post-Doctoral Fellowship from CSIR, GoI. She has done exceptionally well in the department by receiving various awards for outstanding research. She has been granted UGC research project for the valorization of the agricultural wastes. Dr. Kulsum has also served as organizing committee member of various Conferences organized by the Department of Food Technology,Jamia Hamdard. DrJan is also acting asAcademicCouncilorfor IGNOU course PG Diploma inFSQM and is a life member of Association of Food Scientists and Technologists India (AFSTI) and Probiotic Association of India.
Shumaila Jan, currently working as an Assistant Professor in the Department of Food Science & Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India has started her career in the field of Food Technology from Islamic University of Science and Technology (IUST), J&K. Dr. Jan hasreceived an institute meritscholarship during her M.Tech. programin Jamia Hamdard, New Delhi. Dr. Jan is also a recipient of Senior Research Fellowship from CSIR, GoI during her Ph.D research. She has published various research papersin the national and international journals. Dr. Jan has mentored a number of candidates for the village
adoption programs. She has also received awards for the best paper presentations. Dr.Jan is a life member of the Association of Food Scientists and Technologists India (AFSTI).
Er.Mehvish Habib,is currently pursuing her PhD in Food Technology fromJamia Hamdard (Deemed to be a university), New Delhi. She graduated in Food Technology with First class from the Islamic university of science & technology. Further, she completed hermasters in food technology with distinction from Jamia Hamdard (Deemed to be university), New Delhi. She has presented her work in many international conferences.
Ms. Mehvish Habib is also a recipient of DST-PURSE fellowship from Jamia Hamdard (Deemed to be a university) and is currently a recipient of Senior Research Fellowship (SRF)fromIndian council of MedicalResearch (ICMR). Ms. Habib is a life member of the Association of Food Scientists and Technologists India (AFSTI). She has thorough knowledge regarding various aspects of Food Technology like Bakery and Confectionary Technology, Meat Technology. Currently,she is working on the valorization of industrialby-products and their structural modification.
Learning, Jamia Hamdard. Dr. Khalid is a life member ofAssociation of Food Scientists and Technologists India (AFSTI); Nutrition Society of India (NSI); Indian Science Congress Association (ISCA), Probiotic Association of India, Association of Official Analytical Chemists (AOAC) India and Indian Meat Science Association (IMSA). Dr. Khalid is coordinator of various courses conducted by Jamia Hamdard viz., Diploma in Bakery and Confectionery Technology.
Kulsum Jan, is presently working as Assistant Professor at Department of Food Technology,Jamia Hamdard. She isrecipient of Senior Research Fellowship from CSIR, GoI, with Young Scientist, Best paper and best poster awards in various National and International conferences. Dr. Jan has been a part of ePG Pathshala, program launched by MHRD, GoI. She has also been awarded with Post-Doctoral Fellowship from CSIR, GoI. She has done exceptionally well in the department by receiving various awards for outstanding research. She has been granted UGC research project for the valorization of the agricultural wastes. Dr. Kulsum has also served as organizing committee member of various Conferences organized by the Department of Food Technology,Jamia Hamdard. DrJan is also acting asAcademicCouncilorfor IGNOU course PG Diploma inFSQM and is a life member of Association of Food Scientists and Technologists India (AFSTI) and Probiotic Association of India.
Shumaila Jan, currently working as an Assistant Professor in the Department of Food Science & Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India has started her career in the field of Food Technology from Islamic University of Science and Technology (IUST), J&K. Dr. Jan hasreceived an institute meritscholarship during her M.Tech. programin Jamia Hamdard, New Delhi. Dr. Jan is also a recipient of Senior Research Fellowship from CSIR, GoI during her Ph.D research. She has published various research papersin the national and international journals. Dr. Jan has mentored a number of candidates for the village
adoption programs. She has also received awards for the best paper presentations. Dr.Jan is a life member of the Association of Food Scientists and Technologists India (AFSTI).
Er.Mehvish Habib,is currently pursuing her PhD in Food Technology fromJamia Hamdard (Deemed to be a university), New Delhi. She graduated in Food Technology with First class from the Islamic university of science & technology. Further, she completed hermasters in food technology with distinction from Jamia Hamdard (Deemed to be university), New Delhi. She has presented her work in many international conferences.
Ms. Mehvish Habib is also a recipient of DST-PURSE fellowship from Jamia Hamdard (Deemed to be a university) and is currently a recipient of Senior Research Fellowship (SRF)fromIndian council of MedicalResearch (ICMR). Ms. Habib is a life member of the Association of Food Scientists and Technologists India (AFSTI). She has thorough knowledge regarding various aspects of Food Technology like Bakery and Confectionary Technology, Meat Technology. Currently,she is working on the valorization of industrialby-products and their structural modification.
Content
1. Introduction to Bakery and Confectionery IndustrySidra Kazmi, Mohit Singla, Iqra Qureshi, Suhail Ahmad Bhat
2. Bakery Raw Materials and Quality ParametersMohd Aaqib Sheikh, Nadira Anjum, Charanjiv Singh Saini, Mohit Sharma
3. Quality Evaluation of Wheat FlourSidra Kazmi, Md Abdul Wali, Mohd Aaqib Sheikh, Kulsum Jan, Khalid Bashir
4. Dough Development and ChemistryVipasha, Ravi Kumar, Jatindra K. Sahu, Khalid Bashir
5. Technology of Bread ProcessingDinkar B. Kamble, Tanya Luva Swer, Savita Rani, Aanchal Pande, Kulsum Jan
6. Technology of BiscuitsMohit Singla, Mohit Sharma, Kulsum Jan, Mehvish Habib
7. Technology of Cakes and Pastry ProcessingAanchal Pande, Mehvish Habib, Naira Noor, Savita Rani
8. Technology of Miscellaneous Bakery ProductsMohit Sharma, Mohit Singla, Savita Rani, Naira Noor
9. Confectionary Raw Materials and Quality ParametersRitika Arora, Chandrakala Ravichandran, Suhail Bhat, Iqra Qureshi
10. Technology of Confectionery ProductsKavitha L, Chandrakala Ravichandran, Ritika Arora, Mehvish Habib
11. Standards and Regulations of Bakery Confectionery ProductsPrabhjot Kaur Sabharwal, Mohit Sharma
2. Bakery Raw Materials and Quality ParametersMohd Aaqib Sheikh, Nadira Anjum, Charanjiv Singh Saini, Mohit Sharma
3. Quality Evaluation of Wheat FlourSidra Kazmi, Md Abdul Wali, Mohd Aaqib Sheikh, Kulsum Jan, Khalid Bashir
4. Dough Development and ChemistryVipasha, Ravi Kumar, Jatindra K. Sahu, Khalid Bashir
5. Technology of Bread ProcessingDinkar B. Kamble, Tanya Luva Swer, Savita Rani, Aanchal Pande, Kulsum Jan
6. Technology of BiscuitsMohit Singla, Mohit Sharma, Kulsum Jan, Mehvish Habib
7. Technology of Cakes and Pastry ProcessingAanchal Pande, Mehvish Habib, Naira Noor, Savita Rani
8. Technology of Miscellaneous Bakery ProductsMohit Sharma, Mohit Singla, Savita Rani, Naira Noor
9. Confectionary Raw Materials and Quality ParametersRitika Arora, Chandrakala Ravichandran, Suhail Bhat, Iqra Qureshi
10. Technology of Confectionery ProductsKavitha L, Chandrakala Ravichandran, Ritika Arora, Mehvish Habib
11. Standards and Regulations of Bakery Confectionery ProductsPrabhjot Kaur Sabharwal, Mohit Sharma