Baking technology and nutrition : towards a healthier world / Stanley P. Cauvain, Rosie H. Clark.

Format:

Book

Author/Creator:

Cauvain, Stanley P., author.

Clark, Rosie H., 1966- author.

Language:

English

Subjects (All):

Baked products.

Baking.

Nutrition.

Physical Description:

1 online resource (232 pages)

Place of Publication:

Hoboken, New Jersey : Wiley, 2019.

Summary:

"The proposed work will examine the links between bakery technology and current knowledge and attitudes around human nutrition, and seek to identify the drivers and opportunities for delivering improved nutrition in bakery products in a modern industrial context. A key objective is to provide guidance for students, technologists and scientists active in both nutrition (including health professionals) and baking. While there is much written and talked about the subject of improving the 'healthiness' of baked products, the available information often lacks the cohesion which would enable practical (and consumer-acceptable) delivery of improved nutrition via bakery products. The proposed work will consider examples of the relationship between human nutrition and baking technology, sometimes harmonious, sometimes not, but always challenging for both nutritionists and bakers. It will do so with the intention of improving the dialogue between the two groups and by suggesting templates for future product development which will aid the achievement of common aims. In achieving the latter a thorough understanding of existing and potential future baking technology is required, which the authors are well-placed to provide. A key aim is to provide those involved in human nutrition with a greater appreciation of the technical and production challenges which face bakers when they attempt to develop new products to meet specific nutritional aims, and to highlight for bakers the technical opportunities which can exist for product and process re-formulation to deliver improved nutrition in bakery products, and in doing so, make a positive contribution to improving human nutrition"-- Provided by publisher.

Contents:

An introduction to the history of the manufacture of bakery products and relevant studies in human nutrition

Summary of the manufacture of bakery products and their key characteristics

Delivering health benefits via bakery products

Drivers for improved health and nutrition via bakery products

Barriers to the acceptance of bakery products with improved nutrition

The opportunities for developing improved nutrition via bakery products

Approaches to development of nutritionally enhanced bakery products

Communicating relevant messages.

Notes:

Description based on print version record.

Includes bibliographical references and index.

ISBN:

9781119387169

1119387167

9781523137381

152313738X

9781119387176

1119387175

9781119387121

1119387124