The book "Functional food ingredients and additives for bakery and confectionery products" , written by a team of authors led by Sergey Yakovlevich Koryachkin , It is a unique and valuable resource for all.... who are interested in modern technologies in the field of bakery and confectionery production . This edition will become a reference book for both professionals and amateurs seeking to deepen their knowledge in the field of food science. From the first pages, the book immerses the reader in the world of functional ingredients that play a key role in creating high-quality and tasty products. The author's team examines in detail the various additives, their properties and impact on the texture, taste and shelf life of bakery and confectionery products .. Readers will be able to learn about components such as emulsifiers, stabilizers, thickeners and others that not only improve the quality of products, but also make it more healthy. This book will be of interest to a wide range of readers: from students and teachers of food technology to experienced bakers and confectioners, as well as everyone who is fond of cooking and seeks to create unique recipes. If you want to learn how to use functional ingredients to improve your products, this book will be your reliable assistant. It will also be useful for those who work in the field of new product development and want to be aware of the latest trends and research. The topics raised in the book cover not only the technical aspects of production, but also health and safety issues. With a growing interest in healthy eating and functional foods, knowledge of how to properly use supplements is becoming especially relevant. The book emphasizes the importance of the balance between taste and benefit, which makes it especially valuable for the modern consumer who seeks not only the pleasure of eating, but also its benefits. The style of the author and his team is distinguished by scientific rigor, supported by practical experience. Koryachkin and his colleagues use accessible language, which allows even beginners in the field of food technology to easily absorb material. In addition, there are many illustrations and tables in the book that help to better understand the complex processes and properties of ingredients. This approach makes the book not only informative, but also visually appealing. Sergey Yakovlevich Koryachkin is known for his work in the field of food technologies and is the author of many articles and textbooks. His experience and in-depth knowledge in this area allow him and his team to create high-quality and relevant materials. In this book you will find not only theoretical knowledge, but also practical recommendations that can be applied in practice. If you are looking for literature that will help you master the art of baking and confectionery, or want to learn more about functional additives, this book will be a real find for you. It will not only expand your knowledge, but also inspire new culinary experiments. Do not miss the opportunity to immerse yourself in the world of food science and discover new horizons in the preparation of your favorite dishes.