Baking Technology and Nutritional Research: Towards a Healthier World
Language: English
Published by John Wiley & Sons, 2019
- Hardcover
- New
Condition: New
£ 147.01
Quantity: Over 20 available
Add to basketItem description from seller
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 &.
Seller Inventory # 283075977
- Title
- Baking Technology and Nutritional Research: Towards a Healthier World
- Author
- SP Cauvain
- Publisher
- John Wiley & Sons
- Publication year
- 2019
- Condition
- New
- Binding
- Gebunden
- Language
- English
- ISBN 10
- 1119387159
- ISBN 13
- 9781119387152
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.
"Synopsis" may belong to another edition of this title.
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.
"About the title" may belong to another edition of this title.
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