Principles of Bakery Science | Author: Prof. (Dr.) M. Devendra | AG Publishing House | AGPH Books
| Weight | 0.400 kg |
|---|---|
| Dimensions | 22.86 × 15.24 × 1.6 cm |
| Authors: | Prof. (Dr.) M Devendra |
| ISBN Number | 978-81-992293-4-1 |
| No. Of Pages | 219 |
| Publication Date | 26/08/2025 |
₹550.00
Principles of Bakery Science offers a clear and scientific understanding of modern baking practices. The book explains baking fundamentals, ingredient functionality, and processing techniques in a structured manner. It covers dough preparation, fermentation, baking conditions, quality control, and food safety. Special focus is given to ingredients, product classification, and technological innovations in baking. Practical explanations and scientific clarity make it suitable for students, educators, and bakery professionals. The book serves as both a textbook and a reference guide for mastering bakery science and technology.

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Principles of Bakery Science | Author: Prof. (Dr.) M. Devendra | AG Publishing House | AGPH Books
₹550.00
Principles of Bakery Science offers a clear and scientific understanding of modern baking practices. The book explains baking fundamentals, ingredient functionality, and processing techniques in a structured manner. It covers dough preparation, fermentation, baking conditions, quality control, and food safety. Special focus is given to ingredients, product classification, and technological innovations in baking. Practical explanations and scientific clarity make it suitable for students, educators, and bakery professionals. The book serves as both a textbook and a reference guide for mastering bakery science and technology.

Best Quality
Premium products crafted with care, ensuring long-lasting durability and reliability.

Cost Effective
Affordable pricing, discounts, and exceptional value without compromising quality.

Good Shipping
Fast, secure delivery and easy with reliable courier services for your benefits of the customer.

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Book Title: Principles of Bakery Science
Principles of Bakery Science bridges the art and science of baking through a structured and application-oriented approach. The book begins by tracing the evolution of baking and explaining the structure of the modern bakery industry. It clearly explains scientific principles such as heat transfer, chemical reactions, and physical transformations involved in baking processes.
The book provides in-depth coverage of key ingredients including flour, fats, sugars, dairy products, and leavening agents. It also discusses enzymes, improvers, functional additives, flavourings, spices, nuts, and dried fruits. Further, readers are guided through dough and batter preparation, mixing, fermentation, proofing, baking, cooling, packaging, and storage.
Chapters on product classification, quality control, sensory evaluation, food safety, sustainability, and technological innovation strengthen practical understanding. Overall, the book serves as a comprehensive academic and professional reference for bakery science.
About the Author
Prof. (Dr.) M. Devendra is Principal and Professor of Hotel Management and Tourism at The Oxford College of Hotel Management, Bangalore. He has more than 25 years of teaching experience at undergraduate and postgraduate levels. He holds multiple qualifications across hotel management, tourism, management, commerce, quality management, yoga, languages, and foreign studies. He has authored over 30 textbooks, holds several patents, and has chaired numerous academic sessions. He has received many national awards, including Lifetime Achievement Awards, Best Principal Awards, and academic excellence honours.
About The Publisher:
AGPH Books | AG Publishing House is a Professional Self Book Publishing house based in Central India, specializing in academic, professional, fiction, and non-fiction books in both print, digital and audio formats. The publishing house produces textbooks, research and reference works, biographies, self-help titles, children’s books, literary fiction, poetry, and general interest publications. With a transparent publishing process and strong digital distribution, AGPH Books ensures global availability through Google Books, Amazon, Flipkart, and its official website store, supporting authors and institutions in reaching a wide and diverse readership.
Q & A
Principles of Bakery Science | Author: Prof. (Dr.) M. Devendra | AG Publishing House | AGPH Books
| Weight | 0.400 kg |
|---|---|
| Dimensions | 22.86 × 15.24 × 1.6 cm |
| Authors: | Prof. (Dr.) M Devendra |
| ISBN Number | 978-81-992293-4-1 |
| No. Of Pages | 219 |
| Publication Date | 26/08/2025 |
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Principles of Bakery Science | Author: Prof. (Dr.) M. Devendra | AG Publishing House | AGPH Books
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