{"product_id":"baking-technology-and-nutrition-stanley-p-cauvain-9781119387152","title":"Baking Technology and Nutrition: Towards a Healthier World","description":"\u003cp\u003e\u003cb\u003eA new study of the challenges presented by manufacturing bakery products in a health-conscious world\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe 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 more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes. \u003c\/p\u003e \u003cp\u003eWith \u003ci\u003eBaking Technology and Nutrition\u003c\/i\u003e, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eOffers practical guidance on developing, delivering, and promoting high-nutrition bakery products\u003c\/li\u003e \u003cli\u003eDiscusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability\u003c\/li\u003e \u003cli\u003eExplores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations\u003c\/li\u003e \u003cli\u003eSuggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eBaking Technology and Nutrition \u003c\/i\u003eis an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today's food and nutrition industries. \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Stanley P. Cauvain,Rosie H. Clark\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1119387159\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781119387152\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/10\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 240\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.95lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.60h x 5.90w x 0.60d","brand":"Stanley P. Cauvain","offers":[{"title":"Hardcover","offer_id":47305088532735,"sku":"9781119387152","price":178.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_f634e525-55e6-4ba0-91e1-ec5d334665f2.jpg?v=1758829934","url":"https:\/\/www.whiterainbookhouse.com\/products\/baking-technology-and-nutrition-stanley-p-cauvain-9781119387152","provider":"WR Book House","version":"1.0","type":"link"}