Baking Technology and Nutrition

Baking Technology and Nutrition
Author :
Publisher : John Wiley & Sons
Total Pages : 245
Release :
ISBN-10 : 9781119387152
ISBN-13 : 1119387159
Rating : 4/5 (159 Downloads)

Book Synopsis Baking Technology and Nutrition by : Stanley P. Cauvain

Download or read book Baking Technology and Nutrition written by Stanley P. Cauvain and published by John Wiley & Sons. This book was released on 2019-09-10 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.


Baking Technology and Nutrition Related Books

Baking Technology and Nutrition
Language: en
Pages: 245
Authors: Stanley P. Cauvain
Categories: Technology & Engineering
Type: BOOK - Published: 2019-09-10 - Publisher: John Wiley & Sons

GET EBOOK

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 in
Bakery Products
Language: en
Pages: 589
Authors: Y. H. Hui
Categories: Technology & Engineering
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons

GET EBOOK

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publicatio
Baking Technology and Nutrition
Language: en
Pages: 233
Authors: Stanley P. Cauvain
Categories: Technology & Engineering
Type: BOOK - Published: 2019-07-19 - Publisher: John Wiley & Sons

GET EBOOK

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 in
Breadmaking
Language: en
Pages: 831
Authors: Stanley P. Cauvain
Categories: Technology & Engineering
Type: BOOK - Published: 2012-04-25 - Publisher: Elsevier

GET EBOOK

The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. W
Baking Problems Solved
Language: en
Pages: 573
Authors: Stanley P. Cauvain
Categories: Technology & Engineering
Type: BOOK - Published: 2017-02-18 - Publisher: Woodhead Publishing

GET EBOOK

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick b