Wheat is the world's most important crop in terms of production and human consumption. It is grown all over the world except Antarctica. India is the 2nd largest wheat producing country in the world next only to China. The present production of wheat in India is about 80 million tones indicating 6-fold increase I the last four decade due to onset of green revolution. About 10 per cent of the total wheat produced is possessed into different products like maida, suji, atta, etc. in roller flour mill, which forms the main raw material for bakery and pasta industry. In spite of small quantities of wheat processed in a roller flourmill for use in bakery products, milling and baking industry still remains the largest organized food industry in the country. The turnover of the milling and baking industry is over 10000 crores and likely to increase at a decent rate in the near future. The number and diversity of products made from wheat are remarkable. These include various tapes of breads, biscuits, cakes, doughnuts, pasta products and breakfast cereals. The reason for the almost universal appeal of wheat as a food is the unique taste and the light, leavened texture of the bakery products that are produced. It was, therefore, felt appropriate to publish a text book on 'Baking Science and Technology'. The book aims to introduce students and professionals to basic as well as advanced topics on baking science and technology. The book is divided into six units and covers 24 chapters. Each unit of the book contains four chapters. First Unit is devote to wheat grain structure, quality and milling. Second Unit emphases on functionality of wheat flour components and bakery ingredients. Unit III deals with important topics on quality testing of wheat flour and bakery products. Unit IV covers topics on rheology and chemistry of wheat dough and gluten. Unit V is devoted to bread processes and Unit VI covers vital aspects of soft wheat products and processes. It is hoped that the book will serve as a valuable reference material to the students of undergraduate and postgraduate level courses in food science and technology/food engineering. The book will also be useful for technical personnel employed by flour milling and baking industry which is one of the largest organized sectors in the Indian food industry with an annual turnover of over Rs. 10,000 crores. This industry is growing very fast as indicated by the increase in their production from 1.8 million to 3.2 million tones during the last 10 years.