The book "Dough Rheology and Baked Product Texture" offers a comprehensive analysis of the rheological properties of dough and their influence on the texture of baked goods. It is aimed at professionals in the grain and baked goods industry who seek a deeper understanding of the physical changes in dough throughout the baking process. The authors explain how various deformation phases, ranging from dough mixing to baking, affect the rheological properties. By applying rheological concepts, the relationship between the flour ingredients, added components, and process parameters is examined to achieve the desired characteristics of the final product. The book is a valuable resource for researchers and practitioners who want to understand the complexity of dough processing and its impact on the quality of baked goods.