Bakery Science and Cereal Technology

Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective. Through this course the students shall acquire adequate knowledge of structure, nutrient composition and processing of various cereals particularly those which are used in bakery industry, milling of wheat, physico-chemical and functional properties of cereals, role and storage of ingredients used in baking, types and grades of flour, baked products prepared by hard and soft wheat, viz., bread, cakes, crackers, cookies, wafers etc, losses in baking, quality evaluation, standards, packaging and sale of bakery products, and prospects and problems of bakery industry. This book containing the above information can also be used as a technical guide and reference book to personnel engaged in bakeries.

About The Author
Dr. (Mrs.) Neelam Khetarpaul working as Professor and Head, Department Food and Nutrition at CCS Haryana Agricultural University, Hisar.

Dr. (Mrs.) Raj Bala Grewal is working in Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar. She was nominated as FAO Fellow for undertaking training in Recent Methods in Food Science and Technology at Michigan State University, USA.

Dr (Mrs.) Sudesh Jood is working as Associate Professor in Department of Food and Nutrition at CCS Haryana Agricultural University, Hisar.