This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology.
Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries – who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology.
Author(s): Lakshmi Jagarlamudi
Publisher: CRC Press
Year: 2022
Language: English
Pages: 298
Cover
Half Title
Title Page
Copyright Page
Dedication
Foreword
Acknowledgements
Preface
Table of Contents
Glossary
1. History, Prospects and Trends in Bakery and Confectionery Industry Bakery Industry
Indian Baking Industry and Prospects
Current Research on the Retail Bakeries Industry
Factors for Growth
Challenges and Opportunities
Regulatory Aspect
Global Bakery and Pastry Industry
Nutritional Significance
Chocolate and Confectionery Industry
Prospects
Competitive Landscape
References
2. Types of Bakery and Confectionery Products
Types of Bakery Products
Types of Chocolate and Confectionery Products
References
3. Bakery Ingredients
Selection, Storage and Use
Yeast
Chemical Raising Agents
Salt
Cornflour
Milk
Cream
Eggs
Sugar
Cocoa and Chocolate
Coffee
Nuts And Dried Fruits
Meat and Poultry Products
Fresh Fruits and Vegetable
Food Colours
Setting Materials
Water
Flavourings
References
4. Formulations and Processing of Biscuits
Ingredients Used in Biscuit Making
Classification of Biscuits
Hard Dough Biscuits
Spread of the Biscuits
Processing Technology of Cookies
Soda Crackers
Cream Crackers
Snack Crackers
Manufacturing Technology
Secondary Processing
References
5. Formulations and Processing of Cakes and Types of Cakes
Ingredients Used in Cake Making
Types of Methods
Types of Cakes
Common Faults
References
6 Formulations and Processing of Breads
Essential Ingedients used in Bread making
Flour
Types of flours used in Bread making
Water
Salt
Sugar
Fats and Oils
Eggs
Bread Improvers
Milk
Bread Making Methods
Significance of Mixing, Fermentation and Proofing in Bread Making
Temperature Control
Fermentation
Straight-Dough Method
Straight Dough
Over and Under Fermentation
Proofing
Formula Construction and Computation of Yeast Raised Products
References
7. Bakery Equipment
Selection And Maintenance Of Heavy Equipment
1. Oven
2. Proving chambers
3. Refrigerator
4. Deep Freezers
5. Dough Mixer
6. Work Tables
7. Storage Cabinets
8. Grass Burners
9. Weighing machines
10 .Flour sifter
11. Spiral dough mixer
12. Planetary cake mixer
13. Dough divider
14.Bun divider and rounder
15. Bread slicer
16. Dough sheeter
17. Rotary rack oven
18. Sorbet machine and Ice-cream machines
References
8. Quality Assessment and Standard Specifications of Bakery Products
1. Moisture Content
2. Protein Content
3. Ash Content
4. Minerals Estimation
5. Diastatic Activity and Maltose Value
6. Estimation of Gluten Quantity
7. Sds-sedimentation Volume Test
8. Falling Number Test
10. Dough Raising Capacity
11. Alkaline Water Retention Capacity
Texture assessment of Bakery products
Specifications and Hygiene Requirements of Biscuits
Packaging
Nutritional Information
References
9. Confectionery and Chocolate Ingredients
Sugar
Alternative bulk Sweeteners
Gelling and Whipping agents
Confectionery Fats
Food Colours and Flavors
Flavours
Modified Starches in Candy and Confectionery Industry
References
10. Commercial Processing of Chocolate
Harvest and Fermentation
Drying and Storage
Testing, Cleaning, and Roasting
Cracking (or Fanning) and Grinding
Grinding or Refining
Conching
Tempering and Forming Chocolate
Making Chocolate Candy
Making Cocoa Powder
References
11. Types of Confectionery: Hard Boiled Sweets, Aerated Confectionery, Granulated, Sugar Panning Tablets, Cream Pastes and Lozenges
Types of Confectionery
Baker’s Confectionery
Sugar Confectioneries
Types of Bakers Confectioneries
Types of Sugar Confectioneries
Moisture Content
Added ingredients
Types of Sweets
Hard Boiled Candy Manufacturing Process
Processing of Hard Boiled Candies
Process
Aerated confectionery
History
Raw Materials
The Manufacturing Process
Lozenge Mufacturing Process
Sugar Panning Tablets
Granulation for tablet making
Cream Paste
References
12. Crystallized Confectionery and Chewing Gums
Preparation of Crystalline and Non Crystalline Candies
Types of Crystalline and Non Crystalline Candies
Factors Affecting Crystallization Of Sugars
Chewing Gums
Kneading and rolling the gum
Cutting and seasoning the gum
Packaging the gum
References
13. Equipments Used in Confectionery Manufacturing
1. Bean Roasters
2. Nib Grinder
3. Five Roll Chocolate Refiner
4. Conche
5. Enrobers in the Confectionery Industry
6. Counter-rotating Twin-screw Extruders
7. Mesh Extrusion
References
14. Packaging and Storage of Bakery and Confectionery Products
Packaging of Bakery Products
Dry Bakery Products
Moist Bakery Products
Product Characteristics
Moist Bakery Products
Packaging Materials
The Packaging Styles
Endfold Wrapping
Pillow Pack Wrapping
Packing for Odd-sized Biscuits
Packaging of Confectionery Products
Role of Water Activity (aw) in Confectionery Products
Growth of Microorganisms Dependent on Water Activity (Aw)
Package Forms
Consumer Unit Packages
Flexible packages
Semi-rigid containers
Eco-friendly packages
Rigid packaging systems
Composite containers
Shipping containers
Packaging and Storage Studies
Sohan papdi
Sohan halwa
Milk peda
References
15. Quality Assessment and Standard Specifi cations of Confectionery Products
Confectionery Products
Quality Control
Chocolate Types (Composition)
Other chocolate products
Gianduja Chocolate
Gianduja Milk Chocolate
Chocolate para mesa
Chocolat Types (Forms)
Chocolate Vermicelli and Chocolate Flakes
Filled Chocolate
Chocolate or Praline
Food Additives
Hygiene
Labelling
A Chocolate or Praline
Assorted Chocolates
Other Information Required
Use of the Term Chocolate
Declaration of Minimum Cocoa Content
Labelling of Non-Retail Containers
Methods of Analysis And Sampling
Quantitative Determination of Non-Cocoa Butter Vegetable Fats
Determination of Non-Cocoa Butter Vegetable Fat in Chocolate and Chocolate Products
Detection of Non-Cocoa Butter Vegetable Fats in Chocolate
References
