Baking technology and nutrition : towards a healthier world /

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"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 g...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Cauvain, Stanley P. (Autor), Clark, Rosie H., 1966- (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Hoboken, NJ : Wiley, 2019.
Temas:
Baked products.
Baking.
Nutrition.
Produits de boulangerie-pâtisserie.
Cuisson au four.
TECHNOLOGY & ENGINEERING > Food Science > General.
Baked products
Baking
Nutrition
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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