Master modern bakery science and food technology with this authoritative guide. Delve into the critical functions of essential baking ingredients – from flour and sugar to fats and leavening agents. Understand advanced processing techniques, dough rheology, and fermentation crucial for successful bakery manufacturing. This book provides comprehensive insights into food chemistry, safety, and quality control, making it an indispensable resource for culinary arts students, aspiring bakers, and food technologists in India. Elevate your expertise and excel in the dynamic Indian baking industry.