bala raj (11 Ergebnisse)

Zustand: New. pp. viii + 312 Figures, Illus.

Zustand: New. pp. xi + 368.

Soft cover. Zustand: New. tables, figs (illustrator). 2nd Edition. Contents Preface 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 Processing of Barley 10 Processing of oats 11 Quality evaluation and functional properties used in baking 12 Characterization and importance of wheat gluten protein in baking 13 Role of bakery ingredients 14 Bread making 15 Quality control of bread making 16 Baked products from soft wheat 17 Macaroni products 18 Storage of bakery ingredients 19 Bakery norms and setting of bakery unit 20 Specification for raw material used in bakery 21 Losses in baking 22 Packaging and sale of baked products 23 Bakery sanitation and personal hygiene 24 Prospects and problems in bakery Appendix Glossary of baking terms Reference IndexBakery 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 312 pp.

Zustand: New. pp. 306.

Zustand: New. pp. viii + 311 Figures, Illus.

Zustand: New. pp. vi + 248.

Zustand: New. In.

Hardcover. Zustand: New. 1st Edition. Contents: Preface. 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. Processing of Barley. 10. Processing of oats. 11. Quality evaluation and functional properties used in baking. 12. Characterization and importance of wheat gluten protein in baking. 13. Role of bakery ingredients. 14. Bread making. 15. Quality control of bread making. 16. Baked products from soft wheat. 17. Macaroni products. 18. Storage of bakery ingredients. 19. Bakery norms and setting of bakery unit. 20. Specification for raw material used in bakery. 21. Losses in baking. 22. Packaging and sale of baked products. 23. Bakery sanitation and personal hygiene. 24. Prospects and problems in bakery. Appendix. Glossary of baking terms. Reference. Index. 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. (jacket).

Zustand: New. In.

Contents Preface 1 Introduction 2 History of human rights 3 Issues in human rights 4 Human rights in India IndexHuman rights are rights and freedoms to which all humans are entitled Proponents of the concept usually assert that everyone is endowed with certain entitlements merely by reason of being human Human rights are thus conceived in a universalist and egalitarian fashion Such entitlements can exist as shared norms of actual human moralities as justified moral norms or natural rights supported by strong reasons or as legal rights either at a national level or within international lawHowever there is no consensus as to the precise nature of what in particular should or should not be regarded as a human right in any of the preceding senses the abstract concept of human rights has been a subject of intense philosophical debate and criticism Present book makes an elaborate discussion on each and every aspect of human rights in a lucid manner so that the readers may be able to easily grasp the whole concepts and conventions on human rightsThe book is immensely useful to teachers students scholars social workers as well as human rights activists 306 pp.

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