1.DESINGED BYSunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph.…

FLOUR & PRODUCT QUALITY TESTING EQUIPMENTS The raw material of foremost importance in bakery products is the wheat flour. Bakery units prefer the flour obtained by milling…

Slide 1 Chapter 9 Alcohol Slide 2  Fermentation  Yeast recombines the carbon, hydrogen, and oxygen of sugar into ethyl alcohol and carbon dioxide.  Forms the basis…

Slide 1 TAKE 3 CALMING BREATHS Nutrition Class 5: Fiber and Whole Grains Slide 2 100% Whole Wheat pastas, couscous, orzo, amaranth, barley, brown rice, and pasta. Buckwheat,…

PowerPoint Presentation Malted ingredients in the bakery What is malt? Malt is germinated (sprouted) grain Usually barley or wheat, but other grains also malted – Rye,…