In today's health-conscious society, it offers delicious and healthy alternatives to traditional ``scratch'' baked products without utilizing expensive sugar and fat substitutes or artificial ingredients. A multitude of healthful recipes, including classic desserts and pastries, have been reformulated for lower fat, sugar and sodium content and higher fiber content. Along with a wealth of illustrations and tables to aid readers in grasping the theoretical and practical ideas presented, the nutritional benefits of each recipe can be found listed in the appendix.
BAKING AND NUTRITION.
Baking Ingredients: A Brief History.
Food Choices: Factors Influencing Food Selection.
Nutrition: Its Relationship to Baking.
Nutritional Guidelines: Dietary Recommendations.
Labels: A Guide through the Label Maze.
Healthful Ingredients: Substitutions and Modifications.
101 HEALTHFUL BAKING FORMULAS.
Yeast Breads and Rolls.
Quick Breads and Muffins.
Cookies and Bars.
Pies and Pastries.
Tertiary; University or College
Number Of Pages: 240
Published: 29th November 1991
Country of Publication: US
Dimensions (cm): 26.35 x 21.1
Weight (kg): 0.67
Edition Number: 1