03633nam 2200493 450 991082879490332120200701183040.01-119-38716-71-5231-3738-X1-119-38717-51-119-38712-4(CKB)4100000008779839(MiAaPQ)EBC5836949(PPN)254396860(EXLCZ)99410000000877983920190828d2019 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierBaking technology and nutrition towards a healthier world /Stanley P. Cauvain, Rosie H. ClarkHoboken, New Jersey :Wiley,2019.1 online resource (232 pages)1-119-38715-9 Includes bibliographical references and index.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."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"--Provided by publisher.Baked productsBakingNutritionBaked products.Baking.Nutrition.664/.752Cauvain Stanley P.881287Clark Rosie H.1966-MiAaPQMiAaPQMiAaPQBOOK9910828794903321Baking technology and nutrition4098671UNINA