Principles of Bakery Science: A scientific and practical guide to the principles, processes and technology of bakery production | Prof. (Dr.) M Devendra | AGPH BooksPrinciples of Bakery Science bridges the art and science of baking through a structured and application-oriented approach. The book begins by tracing the evolution of baking and explaining the structure of the modern bakery industry. It clearly explains scientific principles such as heat transfer chemical reactions and physical transformations involved in baking processes. The text provides in depth coverage of key ingredients including flour, fats, sugars, dairy products, and leavening agents. It also discusses enzymes, improvers, functional additives, flavourings, spices, nuts and dried fruits. Further, readers are guided through dough and batter preparation, mixing, fermentation, proofing, baking, cooling, packaging and storage. Chapters on product classification, quality control, sensory evaluation, food safety, sustainability and technological innovation strengthen practical understanding. Overall, the book serves as a comprehensive academic and professional reference for bakery science. |
