TEXTBOOKOFBAKERYANDCONFECTIONERY,SECONDEDITION

ByASHOKKUMAR,YOGAMBAL

Price:Rs.250.00
ISBN: 9788120346031
Pages:244
Binding:PaperBack
Orderonlineatwww.phindia.com

DESCRIPTION
Bakingisbothanartandascience,andmasteryinbakingallowsthebakertobecrea veinexploring
newandqualityproductsfrominconsistentingredientsandprocesscondi ons.Thisbook,nowinits
secondedi on,givesasuccinctaccountoftheprac calandtheore calconcepts,themethodsand
processesinvolvedintheprepara onofvariousbakeryproducts.
Theauthor,withherrichteachingandindustryexperienceinthefield,givesawealthofinforma on
about making of various yeastmade productsbread, cakes, biscuits, desserts and pizzatheir
ingredients,leaveningagents,andthefunc onsofsalt,sugar,eggs,andsooninbakeryproduc on.
Shealsodiscussestheuseofmoderntechnologymachinesinbakeryproduc on,icings,decora on,
bakeryorganiza on,andmanyotheraspects.
Thisrevisededi onupdatesandsimplifiestheexis ngtextinanumberofplaces,andalsoincludesa
largenumberofcolourphotosoffinishedproductsandingredients,whichwillprovidethereaders
withclearknowledgeaboutthem.
This book is mainly intended as a textbook for undergraduate students pursuing courses in Hotel
Management,CateringandNutri onScienceandHomeScience.Besides,thebookcanalsobeuseful
asaguideforhomebakersandindustrialbakersaswellasthoseengagedintheprofession.
KEYFEATURES
Describesmanynewbakeryitemsaswellastheuseofmodernmachineryinbakeryandconfec onery.
GivesanumberofReviewQues onsattheendofeachchapter.
ProvidesShortQues onsandAnswersandtwoModelQues onPapersforselfassessment.
WhattheExpertsSay:
This book contains all the basic informa on related to raw materials/ingredients, types of bakery
products,recipes,etc.IamsurethatthisbookwillserveasagoodtextforthestudentsofHotel
ManagementandHomeScience.
RAJKAPOOR,ChiefExecu ve,AssocomIndiaPvt.Ltd.
WithMrs.Yogambalsrichexperienceinbakeryindustryandeduca on,Istronglyfeelthatthisbook

will help the students in gaining indepth knowledge in the field and I recommend it for all the
students.
M.PONNILANGO,Director(Technical)
JenneysAcademyofTourismandHotelManagement

CONTENTS
ForewordPreface1.RawMaterials2.Wheat3.Sugar4.FatsandOils5.Eggs6.Yeast7.Salt8.
LeaveningAgents9.MoisteningAgents10.ImproversandEmulsifiers11.YeastMadeProducts12.
Cakes 13. Icings 14. Cookies and Biscuits 15. Pastries 16. Hygiene 17. Bakery Organiza on and
Equipment18.RecipesGlossaryShortQues onsandAnswersModelQues onPapersIndex
ABOUTTHEAUTHOR(s)
YOGAMBALASHOKKUMAR,BCom,CBC,MTM,iscurrentlyworkingasaChefinLondon.Formerly,she
wasafacultyatJenneysAcademyofTourismandManagement,Thiruchirappalli,TamilNadu.With
about21yearsofteachingandindustryexperience,shehasauthoredtwomorebooksonbaking.

2012/244pp./17.823.5cm/ISBN9788120346031/Rs.250.00

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