Items related to Textbook of Bakery and Confectionery: Second Edition
Synopsis
TEXTBOOK OF BAKERY AND CONFECTIONERY-PHI-ASHOKKUMAR, YOGAMBAL-2012-EDN-2
"synopsis" may belong to another edition of this title.
Product Description
Brand New
About the Author
<strong>Yogambal Ashokkumar</strong>, BCom, CBC, MTM, is currently working as a Chef in London. Formerly, she was a faculty at Jenneys Academy of Tourism and Management, Thiruchirappalli, Tamil Nadu. With about 21 years of teaching and industry experience, she has authored two more books on baking.
"About this title" may belong to another edition of this title.
- PublisherPHI Learning
- Publication date2010
- ISBN 10 8120346033
- ISBN 13 9788120346031
- BindingPaperback
- LanguageEnglish
- Number of pages244
Buy New
View this item
£ 2.69
£ 25.16 shipping from India to United Kingdom
Destination, rates & speedsSearch results for Textbook of Bakery and Confectionery: Second Edition
Stock Image
Theory Of Bakery And Confectionery
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Seller rating 4 out of 5 stars
Soft cover. Condition: New. 2nd Edition. Contents Foreword Preface 1. Raw Materials 2. Wheat 3. Sugar 4. Fats And Oils 5. Eggs 6. Yeast 7. Salt 8. Leavening Agents 9. Moistening Agents 10. Improvers And Emulsifiers 11. Yeast Made Products 12. Cakes 13. Icings 14. Cookies And Biscuits 15. Pastries 16. Hygiene 17. Bakery Organization And Equipment 18. Recipes Glossary Short Questions and Answers Model Question Papers Index Baking is an art and science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This compact book gives a succinct account of the practical and theoretical concepts, the methods and the processes involved in the preparation of various bakery products. The author, with her rich 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 organisation, and many other aspects. This revised edition updates and simplifies the existing text in a number of places, and also includes a large number of colour photos of finished products and ingredients, which will provide the readers with clear knowledge about them. This book is mainly intended as a textbook 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. Seller Inventory # 86139
Quantity: 1 available