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Bakery and Confectionery Technology (Hardback, Khalid Bashir, Kulsum Jan, Shumaila Jan & Er. Mehvish Habib)

Name: Bakery and Confectionery Technology (Hardback, Khalid Bashir, Kulsum Jan, Shumaila Jan & Er. Mehvish Habib)
Brand: nipa
SKU: 8447427
Price: 202 USD
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Sold by nipa genx electronic resources & solutions · Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India

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nipa genx electronic resources & solutions

Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup · North Delhi, Delhi, India

We at NIPA when look back at the journey that started 47 years ago, we feel humbled. Sh Shree Pal Jain, the Founder, started the ﬁrm with just one room, one table and a set of chairs; with his sheer dedication, hard work, commitment and to develop everlasting relationships, throughout these nearly ﬁve decades have developed a customer centric and value-based company.

Registered address: North West Delhi, India. Industry: Publishing, Printing & Stationery > Publishers & Distributors.

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2017

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1–10

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07AAFCN8621E1ZJ

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AAFCN8621E

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Overview

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.

Product Description

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

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Specifications

Book Format	Hardback
Authors	Khalid Bashir, Kulsum Jan, Shumaila Jan, Er. Mehvish Habib
Target Audience	Undergraduate and postgraduate Food Technology students
Main Topics	Dough development, quality parameters, baking technology for various products
Publisher	N/A
Number of Chapters	11 diverse chapters covering comprehensive baking topics
Focus Areas	Bakery raw materials, dough chemistry, processing technologies, regulations

Use cases

Category	books and stationery > books and publications > electronic books
Primary application	Wholesale, distribution, and international sourcing
Brand	nipa
Product type	Product

Logistics & handling

Lead time	On request
Packaging	As per buyer requirement
Storage condition	As recommended by supplier
Origin	India
Form	As listed by supplier

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Minimum order	1 Unit
Lead time	On request
Payment terms	As per negotiated commercial agreement.
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Buyer questions

Frequently asked by buyers

Common questions B2B buyers ask before sourcing Bakery and Confectionery Technology (Hardback, Khalid Bashir, Kulsum Jan, Shumaila Jan & Er. Mehvish Habib). Answers compiled from verified sellers' commercial terms and platform data.

Q: What topics does the book cover regarding bread technology?

A: The book includes in-depth discussions on the technology of bread processing, including dough development, baking principles, and quality evaluations.

Q: Who are the target readers for this book?

A: The book is primarily aimed at undergraduate and postgraduate students pursuing Food Technology and related fields, as well as professionals in the bakery industry.

Q: Does the book address modern technologies used in bakery production?

A: Yes, it explores the use of modern technological machinery for baking, icings, decoration, and the manufacture of various bakery products.

Q: What is the significance of understanding quality parameters in this book?

A: Understanding quality parameters is crucial for ensuring the consistent quality of bakery products and compliance with industry standards, which the book comprehensively covers.

Q: Are there any chapters dedicated to confectionery technology?

A: Yes, the book includes specific chapters discussing confectionary raw materials and the technology employed in confectionery product processing.

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