03565cam a2200373 i 4500 20952998 20231018110508.0 m |o d | cr ||||||||||| 190429s2019 nju ob 001 0 eng 2019021606 9781119387121 (Adobe PDF) 9781119387169 (ePub) 9781119387152 (hardcover) DLC eng rda DLC pcc TX552.15 .C385 2019 664/.752 23 Cauvain, Stanley P., author. Baking technology and nutrition : towards a healthier world / Stanley P. Cauvain, Rosie H. Clark. Newark : John Wiley & Sons ; 2019 xii, 217 p. : ill. ; 21cm. 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"-- Baked products. Baking. Nutrition. Clark, Rosie H., 1966- author. Print version: Cauvain, Stanley P., author. Baking technology and nutrition First edition. Hoboken, NJ : Wiley, [2019] 9781119387152 (DLC) 2019017437 7 cbc origcop 1 ecip 20 y-gencatlg lcc BOOKS TX552.15 .C385 2019 31926 31926 0 0 lcc 0 0 MUC MUC GEN 2023-09-18 Purchase-Falcon Books 15795.00 TX 552.15 .C385 2019 39671 2023-10-18 2023-10-18 BOOKS