Baking Technology and Nutrition - Towards a Healthier World

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.

List of contents

Preface xi
 
1 An Introduction to the History of the Manufacture of Bakery Products and Relevant Studies in Human Nutrition 1
 
1.1 The Historical Development of Bakery Products 1
 
1.2 Historical Links Between Baked Products, Nutrition and Health 8
 
1.3 A Brief History of Concerns Over Fibre, Fat, Sugar and Salt in Baked Products 11
 
1.4 Current Nutrition and Health Concerns 15
 
1.5 Improving the Micronutrient Content of Wheat-Based Products 17
 
1.6 Conclusions 19
 
References 21
 
2 Summary of the Manufacture of Bakery Products and Their Key Characteristics 23
 
2.1 Introduction 23
 
2.2 A Synopsis of Common Bread and Fermented Product Types, and Their Manufacturing Processes 25
 
2.3 The Bread Manufacturing Processes 27
 
2.3.1 Sour-Dough Processes 28
 
2.3.2 Straight Dough Bulk Fermentation 28
 
2.3.3 Sponge and Dough 29
 
2.3.4 Rapid Processing (No-Time Dough) 30
 
2.3.5 Mechanical Dough Development 30
 
2.3.6 Dough Processing from Divider to Prover 31
 
2.3.7 Expansion in the Prover and Structure Setting in the Oven 32
 
2.4 A Synopsis of Biscuit, Cookie and Cracker Types and Their Manufacturing Processes 32
 
2.5 A Synopsis of Pastry Types and Manufacturing Processes 35
 
2.6 A Synopsis of Cake and Sponge Types and Manufacturing Processes 37
 
2.7 The Key Sensory Properties of Bakery Products 39
 
2.8 Shelf-Life of Bakery Products 43
 
2.9 Nutritional Profiles of Common Bakery Products 46
 
2.10 Conclusion 48
 
References 49
 
3 Delivering Health Benefits via Bakery Products 51
 
3.1 Micronutrients 51
 
3.2 Vitamins and Antioxidants 52
 
3.3 Minerals 55
 
3.4 Fortification of Flour and Bakery Products 55
 
3.5 Ancient Grains 58
 
3.6 Functional Foods 60
 
3.7 Prebiotics and Probiotics 61
 
3.8 'Botanicals' 62
 
3.9 Allergens and Special Diets 63
 
3.10 Anti-nutrients and Undesirable Compounds in Raw Materials 65
 
3.11 Undesirable Compounds Which May Form During Processing and Baking 68
 
3.12 Conclusions 70
 
References 71
 
4 Drivers for Improved Health and Nutrition via Bakery Products 75
 
4.1 Introduction 75
 
4.2 Dietary Contributions and Potential Health Impacts 77
 
4.2.1 Salt 77
 
4.2.2 Fats 78
 
4.2.3 Carbohydrates 81
 
4.2.4 Sugars 82
 
4.2.5 Fibre 83
 
4.2.6 Satiety 86
 
4.2.7 Glycaemic Index and Glycaemic Load 86
 
4.2.8 Protein 87
 
4.2.9 Total Energy 88
 
4.3 Lifestyle Choices and Bakery Products 90
 
4.3.1 Organic 90
 
4.3.2 Vegetarian and Vegan 91
 
4.4 The Role of Legislation 92
 
4.5 The Role of Food Retailers 94
 
4.6 The Food Manufacturer 94
 
4.7 Conclusions 95
 
References 96
 
5 Barriers to the Acceptance of Bakery Products with Improved Nutrition 99
 
5.1 The Nature of the Barriers 99
 
5.2 Government- Led Interventions on Fortification 101
 
5.3 Legislative Barriers 102
 
5.4 Consumer Expectations and Preferences 104
 
5.5 Consumer and Social Barriers 109
 
5.6 Economic and Commercial Barriers 111
 
5.7 Technology Barriers 114
 
5.8 Sustainability Barriers 115
 
5.9 Media Generated Barriers 116
 
5.10 Conclusions 116
 
References 117
 
6 The Opportunities for Developing Improved Nutrition via Bakery Products 119
 
6.1 Introduction 119
 
6.2 Ingredient Declarations and An

About the author

STANLEY P. CAUVAIN is the Director and owner of BakeTran. He has extensive experience of leading multi-faceted research projects both in the UK and internationally. Formerly, he was Director of the Cereals and Cereal Processing Division within the Campden & Chorleywood Food Research Association. ROSIE H. CLARK is the Business Manager for BakeTran. She previously worked at the Campden & Chorleywood Food Research Association and has applied her business and finance qualifications to PA roles in commercial companies in the UK and internationally.

Summary

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.

Product details

• Authors: SP Cauvain, Stanley Cauvain, Stanley P Cauvain, Stanley P. Cauvain, Stanley P. (Baketran) Clark Cauvain, Stanley P. Clark Cauvain, Cauvain Stanley P., Rosie H Clark, Rosie H. Clark
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 31.10.2019
• EAN: 9781119387152
• ISBN: 978-1-119-38715-2
• No. of pages: 240
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Biology > Ecology; Ernährung, Backen, Ernährungslehre, Nutrition, Health & Social Care, Gesundheits- u. Sozialwesen, Food Science & Technology, Lebensmittelforschung u. -technologie, Bakery & Cereals, Backwaren, Getreideerzeugnisse