Bakery Science is an authoritative guide that explores the fascinating world of baking, merging scientific principles with practical expertise. It serves as an indispensable resource for baking professionals, students, and enthusiasts seeking to deepen their knowledge and skills in the art and science of baking. Drawing upon practical expertise, the book provides invaluable techniques and troubleshooting insights specific to various bakery products, including bread, cakes, chocolate and sugar confectionery, biscuits, and more. It also addresses critical topics such as bakery sanitation, product evaluation, packaging, and offers a comprehensive view of the broader bakery industry. Bakery Science stands as an authoritative and comprehensive compendium, amalgamating scientific knowledge with practical wisdom. With its extensive coverage of baking principles, ingredient functionality, product evaluation, and industry practices, this guide is an essential companion for those seeking to expand their understanding and master the art and science of baking.