000			01365nam a22001817a 4500
003			OSt
008			220121b ||||| |||| 00| 0 eng d
020			_a9788170353508
082			_a664.02 _bKHE/BA
100			_aKhetarpaul, Neelam
100			_aGrewal, Raj Bala _9635
100			_aJood, Sudesh _9325
245			_aBakery Science and Cereal Technology
260			_aNew Delhi _bDaya Publishing House, A Division of Astral International (P) Ltd _c2016
300			_a309
505			_aContents 1. Importance of Cereals 2. Nutrient Composition of Cereal Grains 3. Structure of Cereal Grains 4. Milling of Wheat 5. Types and Grades of Flour 6. Processing and Parboiling of Rice 7. Processing of Maize 8. Processing of Sorghum 9. Quality Control of Bread Making 10. Baked Products from Soft Wheat 11. Macaroni Products 12. Bakery Norms and Setting of Bakery Unit 13. Specification for Raw Material Used in Bakery 14. Losses in Baking 15. Bakery Sanitation and Personal Hygiene 16. Prospects and Problems in Bakery 17. Processing of Barley 18. Processing of Oats 19. Quality Evaluation and Functional Properties Used in Baking 20. Characterization and Importance of Wheat Gluten Protein in Baking 21. Role of Bakery Ingredients 22. Bread Making 23. Cake Faults
942			_cBBS
999			_c342519 _d342519