Textbook of Bakery and Confectionery (Second Edition)

The bakery and confectionery industry has grown tremendously in the recent years. Today‘s baking industry must adapt to the changing eating habits around the world. The range of available products is expanding and becoming increasingly international. Consumer demand for convenience foods and health products that contain low levels of fats, sugar, and calories is also growing. This book, now in its second edition, presents the theories, methods and the processes involved in the preparation of various bakery and confectionery products. It also gives a good understanding about the ingredients, functions, characteristics and methods of preparation of many yeast-made products such as bread, cake, pastries, biscuits, and pizza as well as icings, decoration, bakery organization and many others.
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.