Baking is both an art and a science, and mastery in baking allows the baker to be reative in exploring new and quality products from inconsistent ingredients and process conditions. This book, now in its second edition, gives a succinct account of the practical and theoretical concepts. the methods and processes involved in the preparation of various bakery products. The author, with his rich teaching and experience in the field of bakery, gives a wealth of information about making of various products—bread. cakes, biscuits, desserts and pizza—their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production. She also discusses the use of modern technology machines in bakery production. This book aims to help new bakery owners, students, trainees, training institutions to understand basic science of baking method of production of salable bakery products.
