Baking technology and nutrition : towards a healthier world

"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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Bibliographic Details
Main Authors Cauvain, Stanley P. (Author), Clark, Rosie H., 1966- (Author)
Format Electronic eBook
LanguageEnglish
Published Hoboken, NJ : Wiley, 2019.
Subjects
Baked products.
Baking.
Nutrition.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781119387121
1119387124
9781119387176
1119387175
9781119387169
1119387167
9781119387152
Physical Description1 online resource (xii, 217 pages)

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Table of Contents:
  • 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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