Cover
Preface
1 An Introduction to the History of the Manufacture of Bakery Products and Relevant Studies in Human Nutrition
1. 1.1 The Historical Development of Bakery Products
2. 1.2 Historical Links Between Baked Products, Nutrition and Health
3. 1.3 A Brief History of Concerns Over Fibre, Fat, Sugar and Salt in Baked Products
4. 1.4 Current Nutrition and Health Concerns
5. 1.5 Improving the Micronutrient Content of Wheat‐Based Products
6. 1.6 Conclusions
7. References
2 Summary of the Manufacture of Bakery Products and Their Key Characteristics
1. 2.1 Introduction
2. 2.2 A Synopsis of Common Bread and Fermented Product Types, and Their Manufacturing Processes
3. 2.3 The Bread Manufacturing Processes
4. 2.4 A Synopsis of Biscuit, Cookie and Cracker Types and Their Manufacturing Processes
5. 2.5 A Synopsis of Pastry Types and Manufacturing Processes
6. 2.6 A Synopsis of Cake and Sponge Types and Manufacturing Processes
7. 2.7 The Key Sensory Properties of Bakery Products
8. 2.8 Shelf‐Life of Bakery Products
9. 2.9 Nutritional Profiles of Common Bakery Products
10. 2.10 Conclusion
11. References
3 Delivering Health Benefits via Bakery Products
1. 3.1 Micronutrients
2. 3.2 Vitamins and Antioxidants
3. 3.3 Minerals
4. 3.4 Fortification of Flour and Bakery Products
5. 3.5 Ancient Grains
6. 3.6 Functional Foods
7. 3.7 Prebiotics and Probiotics
8. 3.8 ‘Botanicals’
9. 3.9 Allergens and Special Diets
10. 3.10 Anti‐nutrients and Undesirable Compounds in Raw Materials
11. 3.11 Undesirable Compounds Which May Form During Processing and Baking
12. 3.12 Conclusions
13. References
4 Drivers for Improved Health and Nutrition via Bakery Products
1. 4.1 Introduction
2. 4.2 Dietary Contributions and Potential Health Impacts
3. 4.3 Lifestyle Choices and Bakery Products
4. 4.4 The Role of Legislation
5. 4.5 The Role of Food Retailers
6. 4.6 The Food Manufacturer
7. 4.7 Conclusions
8. References
5 Barriers to the Acceptance of Bakery Products with Improved Nutrition
1. 5.1 The Nature of the Barriers
2. 5.2 Government‐Led Interventions on Fortification
3. 5.3 Legislative Barriers
4. 5.4 Consumer Expectations and Preferences
5. 5.5 Consumer and Social Barriers
6. 5.6 Economic and Commercial Barriers
7. 5.7 Technology Barriers
8. 5.8 Sustainability Barriers
9. 5.9 Media Generated Barriers
10. 5.10 Conclusions
11. References
6 The Opportunities for Developing Improved Nutrition via Bakery Products
1. 6.1 Introduction
2. 6.2 Ingredient Declarations and Analytical Considerations
3. 6.3 The Reformulation Conundrum
4. 6.4 Impacts on Product Microbial Shelf‐Life
5. 6.5 Reducing Fat and Changing Type
6. 6.6 Reducing Sugar and Changing Sugar Type
7. 6.7 Reducing Energy (Calories)
8. 6.8 Reducing Salt (Sodium)
9. 6.9 Increasing Dietary Fibre
10. 6.10 Fortification for Health Benefits
11. 6.11 Conclusions
12. References
7 Approaches to Development of Nutritionally Enhanced Bakery Products
1. 7.1 Introduction
2. 7.2 Empirical Rules and Product Development
3. 7.3 Mathematics and Product Development
4. 7.4 Visualisation and Simulation Techniques for Product Development
5. 7.5 The Role of Product Evaluation in the Development of Nutritionally Enhanced Bakery Products
6. 7.6 Examples of Linking Sensory and Objectively Measured Qualities with Bakery Products
7. 7.7 Strategies for Developing Product and Process Developments to Deliver Enhanced Nutrition
8. 7.8 Finding a ‘Starting Point’
9. 7.9 Continuing the Development Process
10. 7.10 Identifying Processing Options
11. 7.11 Verifying Nutritional Targets
12. 7.12 Conclusions
13. References
8 Communicating Relevant Messages
1. 8.1 Introduction
2. 8.2 Communicating Nutrition and Health Information on Relevant Food Sources
3. 8.3 Communication of Basic Dietary Information by Food Manufacturers
4. 8.4 Macronutrient Claims and Product Composition
5. 8.5 Micronutrient Claims
6. 8.6 Communication of Non‐specific Health and Dietary Benefits by Food Manufacturers
7. 8.7 Communications Between Health Specialists and the Baking Industry
8. 8.8 Communications and Consumers
9. 8.9 Media Communicated Information and Disinformation
10. 8.10 Conclusions
11. References
Glossary
Index
End User License Agreement

List of Tables

Chapter 2
1. Table 2.1 Key elements of biscuit and cookie types.
2. Table 2.2 Important characteristics of bakery product sub‐groups.
3. Table 2.3 Nutritional profiles of some common bakery products (100 g baked we...
Chapter 3
1. Table 3.1 Sources of minerals in common bakery raw materials.
2. Table 3.2 Examples of prebiotics.
Chapter 4
1. Table 4.1 UK recommended daily intake for energy and macronutrients.
Chapter 5
1. Table 5.1 Some typical examples of white bread recipes throughout the world.
2. Table 5.2 Comparison of salt, sugar, and fat levels in 100 g white bread based on...
Chapter 6
1. Table 6.1 Basic cake recipe.
2. Table 6.2 Effect of compositional changes on the nutritional values for the b...
3. Table 6.3 Impact of cake reformulation on its microbial shelf‐life.
4. Table 6.4 Relative sweetness of common sugar types.
5. Table 6.5 Common forms of high‐intensity sweeteners.
6. Table 6.6 Common polyols and sugar alcohols.
Chapter 7
1. Table 7.1 Cake recipe expressed in Bakers' percentage.
2. Table 7.2 Examples of cake textural attributes terms.
3. Table 7.3 Average sensory scores for doughnut acceptability.
4. Table 7.4 Example specification for a new bakery product.
5. Table 7.5 Sensory scoring attributes for cakes illustrated in Figure 7.9.
Chapter 8
1. Table 8.1 Example of a common form of ingredient declaration for a bakery pro...

List of Illustrations

Chapter 1
1. Figure 1.1 Sour dough and artisan breads.
2. Figure 1.2 London (UK) bloomer loaf.
3. Figure 1.3 Packs of triangular sandwiches.
4. Figure 1.4 Hovis bread products.
5. Figure 1.5 Comparison of white and increased fibre breads: left, white bread...
Chapter 2
1. Figure 2.1 Sub‐classes of bakery products.
2. Figure 2.2 Relationship between final product moisture and water activity fo...
3. Figure 2.3 Relationship between final product moisture and eating quality.
Chapter 4
1. Figure 4.1 Examples of sandwich thins.
2. Figure 4.2 Example of sports nutrition bars.
3. Figure 4.3 Protein‐enriched cake.
4. Figure 4.4 Example of a product based on Quorn.
5. Figure 4.5 Impact of removing skimmed milk powder in cakes (note dark streak...
Chapter 6
1. Figure 6.1 Example of an ingredient list and nutrition data for double choco...
2. Figure 6.2 Example of front of pack nutrition data for Cherry Bakewells (com...
3. Figure 6.3 Example of back of pack nutritional information for cake.
4. Figure 6.4 Cakes with sucrose concentration of 0.29 (left) and 0.41 (right)....
5. Figure 6.5 Cake with standard fat level (a) and 50% reduction (b).
6. Figure 6.6 Impact of fat reduction on the hardness of short dough biscuits....
7. Figure 6.7 Effects of DATA and SSL emulsifier addition in the manufacture of...
8. Figure 6.8 Impact of sucrose addition on bread dough fermentation.
9. Figure 6.9 Impact of sugar reduction on puff pastry texture.
10. Figure 6.10 Replacement of sucrose with dextrose in cake (cf standard cake –...
11. Figure 6.11 Example of energy declaration per serving for a breakfast biscui...
Chapter 7
1. Figure 7.1 Examples of cake profiles.
2. Figure 7.2 Principles of the knowledge tree visualisation approach.
3. Figure 7.3 Example of a knowledge‐tree outlining the factors which affect pr...
4. Figure 7.4 Effect of increasing water on fruit cake quality.
5. Figure 7.5 Knowledge fragment for salt in bread
6. Figure 7.6 Relationship between sensory and objective data for pie pastry.
7. Figure 7.7 Average acceptability score of doughnuts with time after producti...
8. Figure 7.8 Relationship between sensory and objective data for doughnuts.
9. Figure 7.9 Example of spider diagram for sensory attributes for a cake produ...
10. Figure 7.10 Example of a dendogram used in the evaluation of enzyme–flour in...
Chapter 8
1. Figure 8.1 Example of ‘front of pack’ nutrition information.
2. Figure 8.2 Macronutrient composition and reference intake information.

This edition first published 2019
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Library of Congress Cataloging‐in‐Publication Data

Names: Cauvain, Stanley P., author. | Clark, Rosie H., 1966– author.
Title: Baking technology and nutrition : towards a healthier world / Stanley P. Cauvain, Rosie H. Clark.
Description: First edition. | Hoboken, NJ : Wiley, [2019] | Includes bibliographical references and index. |
Identifiers: LCCN 2019017437 (print) | LCCN 2019021606 (ebook) | ISBN 9781119387121 (Adobe PDF) | ISBN 9781119387169 (ePub) | ISBN 9781119387152 (hardcover)
Subjects: LCSH: Baked products. | Baking. | Nutrition.
Classification: LCC TX552.15 (ebook) | LCC TX552.15 .C385 2019 (print) | DDC 664/.752–dc23
LC record available at https://lccn.loc.gov/2019017437

Preface

There is no doubt that we are living at a time of global food crises; food depravation and malnutrition continue, for various reasons, to blight some parts of the world while elsewhere consumer obesity has become a major issue. Bakery food products have a significant role to play in both scenarios because of the ubiquitous nature of baked products manufacture. In the case of potential malnutrition, the fortification of wheat flour can make major contributions to improving health. In the case of the obesity epidemic, there is the potential for bakery foods to contribute to nutritional enhancement and health through reformulation to increase fibre, reduce energy density, salt, sugar, and fat. In setting out to write this book we recognised the dual role that the development of healthier bakery food products could play, as a response by bakers to government‐led initiatives (fortification) and interventions (reformulation), and from consumers seeking healthier lifestyles (consumer‐pull).

The manufacture of bakery products involves changes of state (e.g. dough to bread) which are the result of complex interactions between ingredients, recipe, and processing. The different sub‐groups of bakery products are delivered through the management of these complex interactions This means that changes in one aspect in the different bakery product relationships has significant ‘knock‐on’ effects for the processing requirements and final product quality. Such complexities are not always immediately recognised when potential dietary changes are only recommended or implemented from a nutritional viewpoint. Even when nutritionists and bakery technologists work closely together, the product development road is a long and often arduous one.

In writing this book we have considered the potential for the nutritional enhancement of baked products from a number of different viewpoints. We have attempted to enlighten nutritionists as to the complexities of baking and bakery product quality and, at the same time, present to bakers the opportunities that new ‘healthier’ bakery products could bring to their businesses. In identifying the latter, we have illustrated a few of the possible paths for the development of new products, some traditional and some less so.

Ultimately the success or otherwise, of nutritionally enhanced bakery products in the market place lies with consumers. There will be huge differences in attitude between consumers requiring improved basic nutrition and those fortunate enough to live in parts of the world with largely unrestricted food sources. For the latter group of consumers, the abundance and variety of bakery products available, results in greater emphasis being placed on the sensory pleasure associated with the eating of the products, rather than the needs for basic nutrition. Within the fortunate consumer groups the challenges for improving the nutritional background of bakery foods are greater for bakers. However, many bakers are cognisant of their potential contribution to reducing the global obesity crisis and its related health issues, and will no doubt continue to make positive efforts to meet nutritional targets. We hope that in some way this book will help them meet the challenges of developing those healthier bakery products.

Stanley P. Cauvain
Rosie H. Clark

Baking Technology and Nutrition

Towards a Healthier World

Preface