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.

Dr. S. Radhakrishnan, at present working as Assistant Professor in the Gandhigram Rural Institute (Deemed University), Gandhigram-624302, Tamil Nadu. He had more than 25 years of experience in teaching and running the Bakery Training Centre from 1978-1995 in the Department of Rural Industries and Management, GRI, Gandhigram. The author underwent training in Bakery at KVIC Training Centre, Wardha, Central Food Technological Research Institute, Mysore, Bakery Training Centre, Agricultural University, Hebbal, Bengaluru. He has introduced one year Diploma in Baking Technology programme in the above training centre. This was the first self-supporting programme started in GRI. As part of University and industry linkage Bakers meet, Seminars were conducted with the support of Tamil Nadu Bakers’ Federation and Dindigul Bakery Owners’ Association. He has organized more than hundred short training programmes in bakery to SHG members sponsored by DRDA of various districts in Tamil Nadu, rural youth and college students. He has also published training guides, papers and other study materials on bakery industry. Also attended many bakers’ meets and seminars and shared his experience with them.