"It was a wonderful experience interacting with you and appreciate the way you have planned and executed the whole publication process within the agreed timelines.”
Subrat SaurabhAuthor of Kuch Woh Pal
We all enjoy eating breads. But have we ever wondered the science behind the making of bread ?
This book aims at describing the science behind baking breads in a concise manner. Role of different ingredients like water, yeast, fat, flour have been discussed which have a major impact on the quality of bread. Flour types and their characteristics which help bakers choose the right flour for their requirements are also discussed. Different types of breads and their composition are also a part of this book.
This book discusses the use of dough mixers and accessories which are employed in the making of bread in bakeries. Lastly, some recent research trends across industries are described. The book aims to make the readers understand bread science in a concise manner to help them acquire knowledge and understanding on the same.
Write your review for this book (optional)
Review Deleted
Your review has been deleted and won’t appear on the book anymore.
Nidhi Gupta
Nidhi Gupta, is a Food Technologist and Scientist from UDCT (Food Engineering B.Tech batch of 2014). Ms. Gupta pursued her Masters in Food Science from the University of Maryland, College Park, USA. She holds a strong experience in research projects including product development, food analysis, risk assessments, and several other areas across academia and industries with her work experience spanning across Nestle India, Kpmg and IIT Bombay.
Passionate about translating food science into practical techniques, she wrote this book to serve as a reliable guide for food science professionals, baking technologists, and anyone passionate about the craft of bread-making.
