Baking Technology and Nutrition: Towards a Healthier World

Preface 1 An Introduction to the History of the Manufacture of Bakery Products and Relevant Studies in Human Nutrition The historical development of bakery products Historical links between baked products, nutrition and health A brief history of concerns over fibre, fat, sugar and salt in baked products Current nutrition and health concerns Improving the micro-nutrient content of wheat-based products Conclusions References 2 Summary of the Manufacture of Bakery Products and their Key Characteristics Introduction A synopsis of common bread and fermented product types, and their manufacturing processes The manufacturing processes Sour-dough processes Straight dough bulk fermentation Sponge and dough Rapid processing (no-time dough) Mechanical dough development Dough processing from divider to prover Expansion in the prover and structure setting in the oven A synopsis of biscuit, cookie and cracker types and their manufacturing processes A synopsis of pastry types and manufacturing processes A synopsis of cake and sponge types and manufacturing processes The key sensory properties of bakery products Shelf-life of bakery products Nutritional profiles of common bakery products Conclusion References 3 Delivering Health Benefits via Bakery Products Micronutrients Vitamins and antioxidants Minerals Fortification of flour and bakery products Ancient grains Functional foods Prebiotics and probiotics 'Botanicals' Allergens and special diets Anti-nutrients and undesirable compounds in raw materials Undesirable compounds which may form during processing and baking Conclusions References 4 Drivers for Improved Health and Nutrition via Bakery Products Introduction Dietary contributions and potential health impacts Salt Fats Carbohydrates Sugars Fibre Satiety Glycaemic index and glycaemic load Protein Total energy Life-style choices and bakery products Organic Vegetarian and vegan The role of legislation The role of food retailers The food manufacturer Conclusions References 5 Barriers to the Acceptance of Bakery Products with Improved Nutrition The nature of the barriers Government-led interventions on fortification Legislative barriers Consumer expectations and preferences Consumer and social barriers Economic and commercial barriers Technology barriers Sustainability barriers Media generated barriers Conclusions References 6 The Opportunities for Developing Improved Nutrition via Bakery Products Introduction Ingredient declarations and analytical considerations The reformulation conundrum Impacts on product microbial shelf-life Reducing fat and changing type Recipe fat reduction Changing fat type Fat replacement Lipase enzymes Emulsifiers Carbohydrate-based replacers Protein-based replacers Fat/lipid-based replacers 'Fat-free' Reducing sugar and changing sugar type Recipe sugar reduction Changing sugar type Alternatives to sugars 'Sugar-free', no added sugar and no refined sugar Reducing energy (calories) Reducing salt (sodium) Increasing dietary fibre Fortification for health benefits Conclusions References 7 Approaches to Development of Nutritionally Enhanced Bakery Products Introduction Empirical rules and product development Mathematics and product development Visualisation and simulation techniques for product development The role of product evaluation in the development of nutritionally enhanced bakery products Examples of linking sensory and objectively measured qualities with bakery products Strategies for developing product and process developments to deliver enhanced nutrition Finding a 'Starting Point' Continuing the development process Identifying processing options Verifying nutritional targets Choice of samples Sample preparation and sub-sampling Sources of error Assumptions with energy calculations Conclusions References 8 Communicating Relevant Messages Introduction Communicating nutrition and health information on relevant food sources Communication of basic dietary information by food manufacturers Communication of non-specific health and dietary benefits by food manufacturers Macronutrient claims and product composition Micronutrient claims Communications between health specialists and the baking industry Communications and consumers Media communicated information and disinformation Conclusions References Glossary Index