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Baking Technology and Nutrition: Towards a Healthier World





Baking Technology and Nutrition: Towards a Healthier World

Stanley P. Cauvain, Rosie H. Clark

ISBN: 978-1-119-38715-2 October 2019 232 Pages


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 more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes.        

With Baking Technology and Nutritional Research, 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:

  • Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products
  • Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability
  • Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations
  • Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists

Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries. 


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



2 Summary of the Manufacture of Bakery Products and their Key Characteristics


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



3 Delivering Health Benefits via Bakery Products


Vitamins and antioxidants


Fortification of flour and bakery products

Ancient grains

Functional foods

Prebiotics and probiotics


Allergens and special diets

Anti-nutrients and undesirable compounds in raw materials

Undesirable compounds which may form during processing and baking



4 Drivers for Improved Health and Nutrition via Bakery Products


Dietary contributions and potential health impacts







Glycaemic index and glycaemic load


Total energy

Life-style choices and bakery products


Vegetarian and vegan

The role of legislation

The role of food retailers

The food manufacturer



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



6 The Opportunities for Developing Improved Nutrition via Bakery Products


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


Carbohydrate-based replacers

Protein-based replacers

Fat/lipid-based replacers


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



7 Approaches to Development of Nutritionally Enhanced Bakery Products


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



8 Communicating Relevant Messages


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