About this document
Introduction to Bakery & Confectionery by Mehboob Ahmed is a document available to read on EtoBox.
The document provides an introduction to bakery and confectionery. It defines baking, bakeries, and confectionery. It outlines the key principles of baking including accurate measurement and following directions. It also lists common bakery equipment for small and large operations. The document concludes by explaining the physical and chemical changes that occur during baking, such as the formation and expansion of gases, trapping of gases, gelatinization of starches, and coagulation of proteins.
- Author
- Mehboob Ahmed
- Language
- EN