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A new study of the challenges presented by manufacturing bakery
products in a health-conscious world The impact of bakery products
upon human nutrition is an increasingly pressing concern among
consumers and manufacturers alike. With obesity and other
diet-related conditions on the rise, the levels of salt, fat, and
sugar found in many baked goods can no longer be overlooked. Those
working in the baking industry are consequently turning more and
more to science and technology to provide routes toward healthier
alternatives to classic cake, bread, and pastry recipes. With
Baking Technology and Nutrition, renowned food scientist Stanley P.
Cauvain and co-author Rosie H. Clark present an innovative and
much-needed study of the changes taking place in the world of
baking. Their discussion focuses on the new avenues open to bakers
looking to improve the nutritional value of their products and
encompasses all related issues, from consumer preferences to the
effects of nutritional enhancement upon shelf-life. Featuring an
abundance of new research and insights into the possible future of
modern baking, this unique text: Offers practical guidance on
developing, delivering, and promoting high-nutrition bakery
products Discusses reducing ingredients such as salt, fat, and
sugar for improved nutrition while preserving quality and consumer
acceptability Explores how wheat-based products can be ideal
vehicles for improving the nutrition of major sectors of
populations Suggests real-world solutions to problems rising from
poorly defined quality guidelines and inadequate dialogue between
bakers and nutritionists Baking Technology and Nutrition is an
indispensable and timely resourcefor technologists, manufacturers,
healthcare practitioners, or anyone else working in today's food
and nutrition industries.
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