Baking Technology and Nutrition - by Stanley P Cauvain & Rosie H Clark (Hardcover)

About the Book

"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"--

Book Synopsis

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.

From the Back Cover

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 resource for technologists, manufacturers, healthcare practitioners, or anyone else working in today's food and nutrition industries.

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.