The author with her more than three decades of teaching and training experience in the field, has put her efforts to write the book under well designed chapters. The book is a very comprehensive and much practical-oriented for day to day reference and to complete course-work by UG and PG students in discipline of Food Science and Technology. Different topics are treated in such a way as to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup as well in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. Equally well, it helps those personnel connected with industries, who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for all the students appearing in any competitive/entrance examinations’ in the disciplines of Food Science, Food Science & Nutrition and Food Technology.
