Baking Technology and Nutrition: Towards a Healthier World by Stanley P. Cauvain and Rosie H. Clark

An indispensable and timely resource for technologists, manufacturers and healthcare practitioners working in today’s food and nutritional industries.  This book offers practical guidance on developing, delivering and promoting  nutritionally enhanced bakery products.  It explores the opportunities for reducing salt, fat and sugar, and increasing fibre and suggests real-world solutions to problems arising from poorly defined quality guidelines.