Overview

The Science of Baking: Understanding the Why Behind Every Recipe A Complete Guide to the Chemistry, Physics, and Art of Perfect Bakes Why does bread rise? What makes a cake tender or a crust golden? The Science of Baking unveils the invisible world within your oven - where chemistry meets craft, and precision becomes poetry. Written by Dr. Bhaskar Bora, this extraordinary book transforms every whisk, fold, and rise into an act of discovery. Blending the rigour of food science with the warmth of artistry, it explores the whybehind every how - revealing how heat, gluten, fat, sugar, and time interact to create perfection. From the alchemy of fermentation to the physics of aeration, from emulsions and foams to Maillard reactions and molecular flavour design, this comprehensive guide turns your kitchen into a laboratory of delicious possibility. It's not a recipe book - it's a revelation. Perfect for students, chefs, culinary instructors, and home bakers, this volume bridges science and soul, showing that true mastery lies in understanding, not imitation. Whether you seek to bake with consistency, teach with clarity, or simply fall in love with the beauty of transformation, this book will change how you see - and taste - the world forever. Step into the oven's glow. Learn the laws of flavour. And discover that behind every perfect bake is the elegant dance of molecules, heat, and heart. Keywords: baking science, food chemistry, bread baking, culinary education, baking textbook, kitchen experiments, pastry science, molecular gastronomy, baking techniques, food physics, gluten science, baking fundamentals, bakery guide, professional baking book, baking for beginners

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