Bakery and Confectionery Products: Processing, Quality Assessment, Packaging and Storage Techniques

299 Pages·2022·13.618 MB·English

by  Lakshmi Jagarlamudi

Bakery and Confectionery Products

Bakery and Confectionery Products

Processing, Quality Assessment,

Packaging and Storage Techniques

Lakshmi Jagarlamudi
Ph.D
Professor and University Head

Department of Food and Nutrition

Acharya N.G.Ranga Agricultural University

College of Home Science, Lam

Guntur 522 034, Andhra Pradesh

NEW INDIA PUBLISHING AGENCY

New Delhi – 110 034
First published 2023
by CRC Press
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British Library Cataloguing-in-Publication Data
A catalogue record for this book is available from the British Library
Library of Congress Cataloging-in-Publication Data
A catalogue record has been requested
ISBN: 9781032428369 (hbk)
ISBN: 9781032428383 (pbk)
ISBN: 9781003364535 (ebk)
DOI: 10.4324/9781003364535
Typeset in Times New Roman
by NIPA, Delhi
Dedicated to my beloved Parents (Late)
Dr. Narayanaswamy Jagarlaumudi

and

Mrs. Anasuya Jagarlamudi

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INDIAN COUNCIL OF AGRICULTURAL RESEARCH
KRISHI ANUSANDHAN BHAVAN-II, PUSA, NEW DELHI -110 012
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Fax : [phone]
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E-mail : [email protected]
Dr. Narendra Singh Rathore [email protected]
Website : www.icar.org.in
Deputy Director General (Agril. Edn.)
April 24, 2019
Foreword
I am happy to know that Dr. Lakshmi Jagarlamudi, Professor & University Head.
Department of Food Science & Nutrition, ANGRAU, Andhra Pradesh, has brought
a very detailed, recent and much practical information related to various aspects of
Bakery and Confectionery Products in a vivid and self-explanatory manner for the
benefi t of Undergraduate Students of Food Science Technology.
Dr. Lakshmi had been in the fi eld of teaching and training for more than 34 years
extending her remarkable service in various Colleges of the ANGRAU where sub­
jects like Food Science, Food Technology and Food Science & Nutrition are being
offered at UG level and also at PG level. Her experience in teaching has enabled
her to present various chapters pertaining to bakery and confectionery process­
ing in an easy and reproducible manner for the students of UG. The book is a
very comprehensive and much practical-oriented, which would certainly be much
useful for day to day reference and in completion of course-work by UG and PG
students in discipline of Food Science and Technology.
I am very much pleased to congratulate Dr. Lakshmi for her sincere efforts in
timely bringing out this book, which covers 70%-80% of the revised syllabus
under V Deans’ Committee. It can also be use by entrepreneur startups and bakers
for acquiring basic knowledge about setting up of a bakery or a confectionery unit
as an elementary guide. The book is also useful for all the students appearing in
any competitive/entrance examinations’ in the disciplines of Food Science, Food
Science & Nutrition and Food Technology.
I appreciate the Author and the New India Publishing Agency for their efforts in
timely bringing out an informative book on Bakery and confectionery Products
that go in long way for the food and Nutritional Security of Humankind.
(N.S. Rathore)

Acknowledgements

I wish to express my gratitude to all those people from Bakery and Confectionery
Industry and Academia, who directly and indirectly helped me in bringing out
this book. I thank all those learned researchers in the field whose work also
contributed to the book.
I am highly grateful to Dr N S Rathore, DDG (Edu.), ICAR, New Delhi, for his
encouragement and writing a foreword to the book. It has been a pleasure for
me to thank Dr (Mrs) Vijya Khader, who is my guide, mentor and a constant
source of inspiration.
There are many people to thank for their help and cooperation in the preparation
of the book including my students especially, B. Tech (Food Technology) and
Postgraduate students of Food and Nutrition. My special thanks are due to
Mrs. Preeti Sagar, Teaching Associate, College of Food Technology, Bapatla,
for her untiring help in preparation of the manuscript.
It has been a pleasure to work with M/S New India Publishing Agency, New
Delhi, in bringing out this publication.
Finally my deepest gratitude to my husband Prof Ravuri, daughters Dr Sasya
Ravuri and Ms Spandana Ravuri, and my sons-in-law Dr Naren Sandeep
Dudyala and Mr Venkat Ramakrishnam Raju Penumasta for their bountiful
love and unfailing emotional support in completion of the task
Lakshmi Jagarlamudi