Breakfast & Snack Food (Laser Print Only)

Indian Price : Rs 750.00

International Price : USD 200.00

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About the Book - Breakfast & Snack Food (Laser Print Only)

Contents

Chapter 1Introduction •Indian traditional breakfast foods •Ch 2 Traditional Indian Breakfast & Snacks •Ch 3 Wheat Flour Products •Bread •Sandwich bread •French bread •Vienna bread and rolls •Vienna dinner rolls •Grissini or Italian soup sticks •Sweet bread and buns •Toast •Rusks and croutons •Flatbreads •Doughnuts •Pretzels •Bagels •Pastry •Boiled paste •Sweet paste •Puff pastry •Choux paste •Cropes or Pancakes •Pizza •Cake •Fruit cakes and slabs •High sugar liquor cake •Torte •Cookies, crackers, and other flour confectionery •Raw materials •Fats and oils •Manufacture •Handling of ingredients •Mixing •Forming •Baking •Packaging •Cake manufacture •Baking •Pastry making •Wafers manufacture •Crisp bread making •Ch 4 Breakfast Cereals •Ingredients & additives •Quick cook cereals •Oat-based products •Ready-to-eat varieties •Shredded breakfast cereals  •Miscellaneous cereal products •Coatings for breakfast cereals •Ch 5 Pasta •Raw Materials •Pasta production process •Nutritional composition •Protein-fortified pasta •Ch 6 Cereal Based Snack Foods •Corn and tortilla chips •Miscellaneous snack foods •Extruded snacks •Popcorn •Cereal meal bars •Pretzels •Toaster pastries •Malted cereals •Steeping •Germination •Kilning •Malt aging •Barley malts •Brewing •Fermentation •Cereal enrichment •Ch 7 Chocolate Confectionery •Chocolate •Chocolate processing •Milk chocolate •Chocolate tempering •Moulded chocolate bars •Ch 8 Sugar Confectionery •Ingredients •Molasses and treacle •Invert sugar •Glucose syrup •Fructose •Dextrose •Lactose •Dairy ingredients •Gums and gelling agents •Chewing gum •Emulsifiers, colours and flavours •Lecithin •High boiled sweets •Caramels, toffees and fudge •Gums, jellies and pastilles •Licorice manufacture •Chewing gum •Granola bars •Halva •Marzipan and turron •Ch 9 Potato Based Textured Snacks •Potato granules •Potato flakes •Potato starch •Potato flour •Methods of manufacture •High shear dry extrusion •Low shear pellet extrusion •Potato chip manufacture •Flaked cereals •Puffed cereals •Ch 10 Fruit Juice & Soft Drinks •Fruit juices •Processing •The constituents of a soft drink •Preservative •Stabilizers  •Product formulation •Ch 11 Fruit Based Snacks •Fruit growing and vegetable growing •Fruit purees and fruit powders •Fruit powders •Canned fruit snacks •Fruit in spirits •Candying of fruit •Exotic fruits •Ch 12 Pickles Sauces and Dips •Ingredients •Texture and stability •Basic ingredients •Vegetables •Additives •Sauces and dressings •Ch 13 Milk Based Snack Foods •Acidified milk products •Yogurt •Kefir •Acidophilus milk •Buttermilk •Sour milk •Cheese •Fresh cheese •Quarg •Processed cheese •Ice cream •Ch 14 Fish & Meat Based Snack Foods •Ageing of meat •Bacon •Meat sausages •Dried fermented sausages •Modern smoking processes •Natural casings •Artificial casings •Cellulose casings •Collagen casings •Burgers •Fish and fish products •Caviar •Fish fingers, fish portions or fish sticks •Kipper •Smoked fish •Tid bits •Tempura  •Sashimi and sushi