Baking Technology and Nutrition

by Rosie H Clark and Stanley P. Cauvain

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...

• Format: Hardcover
• Language: English
• ISBN: 1119387159
• ISBN13: 9781119387152
• Release Date: September 2019
• Publisher: Wiley
• Length: 232 Pages
• Weight: 0.95 lbs.
• Dimensions: 0.6" x 5.9" x 8.6"