The book "Examination of bread and bakery products . Quality and safety . Tutorial and reference manual" by Romanov A. C. , Davydenko N. and . , Shatnyuk L. N. , Matveeva I. In. and Poznyakovskiy V . M. is an indispensable source of knowledge for specialists in the food industry, experts in quality control and product safety, as well as students of specialized educational institutions . This book is a deep and comprehensive guide, revealing all the intricacies of assessing the quality of bakery products, which makes it relevant and in demand in the modern food sector. This book is not just a collection of standard rules and regulations - it is a living and practical advice manual , This will help you understand ,. How to determine the true quality of bread and bakery products , identify possible violations of technological processes and ensure the safety of products for the end user. The author's team, with extensive experience and professional expertise, carefully analyzes modern methods and approaches to the examination of bread products, focusing on practical aspects that are important in real production activities. What makes the Bread and Bakery Expertise especially valuable to readers is its comprehensive approach to the topic. The book deals in detail with issues related to the technological features of bread production, its organoleptic characteristics, as well as chemical, microbiological and physical indicators that determine the quality and safety of products. Particular attention is paid to modern methods of laboratory research, which makes the book useful for both laboratory specialists and business leaders seeking to raise the standards of their products. This book is intended for a wide range of readers - from students studying baking technology and food examination, to experienced technologists and experts working in the field of quality control. It will be of interest to those who appreciate the accuracy, scientific approach and practical value of information. It will be especially relevant for those who want to deepen their knowledge of modern standards and regulatory requirements, as well as learn new methods for assessing and controlling bakery products. The author's style of the book is clear and systematic, which makes complex technical and scientific topics accessible to understanding even for beginners. At the same time, the book contains enough detailed data and recommendations to become a desktop guide for professionals. It harmoniously combines theoretical foundations and practical cases, which allows the reader not only to understand the principles of examination, but also to apply them in real conditions of production and control. A special place in the book is occupied by the coverage of product safety issues, which is especially important in the modern market, where the requirements for quality and sanitary standards are constantly tightened. The author's team emphasizes the need for strict adherence to standards, gives examples of typical errors and gives recommendations for their elimination. Thanks to this, the book becomes not only a textbook, but also a reliable tool for improving the safety of bakery products .. If you are looking for a book that will help you better understand the processes of bread quality assessment, teach you how to identify defects and ensure product safety, "Examination of bread and bakery products. Quality and safety” will be an indispensable helper for you .. This publication is a real guide to the world of baking and expertise, which will open new horizons of professional development and help raise the standards of your work. So, if you are interested in a modern approach to quality control of bread products, want to master the best methods of laboratory research or just seek to deepen your knowledge in the field of food safety, this book deserves your attention. It is ideal for those who appreciate quality, safety and professionalism, and will become a reliable companion on the way to perfection in the bakery industry.