STANLEY P. CAUVAIN is the Director and owner of BakeTran. He has extensive experience of leading multi-faceted research projects both in the UK and internationally. Formerly, he was Director of the Cereals and Cereal Processing Division within the Campden & Chorleywood Food Research Association. ROSIE H. CLARK is the Business Manager for BakeTran. She previously worked at the Campden & Chorleywood Food Research Association and has applied her business and finance qualifications to PA roles in commercial companies in the UK and internationally.

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• Preface xi1 An Introduction to the History of the Manufacture of Bakery Products and Relevant Studies in Human Nutrition 11.1 The Historical Development of Bakery Products 11.2 Historical Links Between Baked Products, Nutrition and Health 81.3 A Brief History of Concerns Over Fibre, Fat, Sugar and Salt in Baked Products 111.4 Current Nutrition and Health Concerns 151.5 Improving the Micronutrient Content of Wheat‐Based Products 171.6 Conclusions 19References 212 Summary of the Manufacture of Bakery Products and Their Key Characteristics 232.1 Introduction 232.2 A Synopsis of Common Bread and Fermented Product Types, and Their Manufacturing Processes 252.3 The Bread Manufacturing Processes 272.3.1 Sour‐Dough Processes 282.3.2 Straight Dough Bulk Fermentation 282.3.3 Sponge and Dough 292.3.4 Rapid Processing (No‐Time Dough) 302.3.5 Mechanical Dough Development 302.3.6 Dough Processing from Divider to Prover 312.3.7 Expansion in the Prover and Structure Setting in the Oven 322.4 A Synopsis of Biscuit, Cookie and Cracker Types and Their Manufacturing Processes 322.5 A Synopsis of Pastry Types and Manufacturing Processes 352.6 A Synopsis of Cake and Sponge Types and Manufacturing Processes 372.7 The Key Sensory Properties of Bakery Products 392.8 Shelf‐Life of Bakery Products 432.9 Nutritional Profiles of Common Bakery Products 462.10 Conclusion 48References 493 Delivering Health Benefits via Bakery Products 513.1 Micronutrients 513.2 Vitamins and Antioxidants 523.3 Minerals 553.4 Fortification of Flour and Bakery Products 553.5 Ancient Grains 583.6 Functional Foods 603.7 Prebiotics and Probiotics 613.8 ‘Botanicals’ 623.9 Allergens and Special Diets 633.10 Anti‐nutrients and Undesirable Compounds in Raw Materials 653.11 Undesirable Compounds Which May Form During Processing and Baking 683.12 Conclusions 70References 714 Drivers for Improved Health and Nutrition via Bakery Products 754.1 Introduction 754.2 Dietary Contributions and Potential Health Impacts 774.2.1 Salt 774.2.2 Fats 784.2.3 Carbohydrates 814.2.4 Sugars 824.2.5 Fibre 834.2.6 Satiety 864.2.7 Glycaemic Index and Glycaemic Load 864.2.8 Protein 874.2.9 Total Energy 884.3 Lifestyle Choices and Bakery Products 904.3.1 Organic 904.3.2 Vegetarian and Vegan 914.4 The Role of Legislation 924.5 The Role of Food Retailers 944.6 The Food Manufacturer 944.7 Conclusions 95References 965 Barriers to the Acceptance of Bakery Products with Improved Nutrition 995.1 The Nature of the Barriers 995.2 Government‐ Led Interventions on Fortification 1015.3 Legislative Barriers 1025.4 Consumer Expectations and Preferences 1045.5 Consumer and Social Barriers 1095.6 Economic and Commercial Barriers 1115.7 Technology Barriers 1145.8 Sustainability Barriers 1155.9 Media Generated Barriers 1165.10 Conclusions 116References 1176 The Opportunities for Developing Improved Nutrition via Bakery Products 1196.1 Introduction 1196.2 Ingredient Declarations and Analytical Considerations 1206.3 The Reformulation Conundrum 1236.4 Impacts on Product Microbial Shelf‐Life 1266.5 Reducing Fat and Changing Type 1286.5.1 Recipe Fat Reduction 1286.5.2 Changing Fat Type 1296.5.3 Fat Replacement 1316.5.4 Lipase Enzymes 1326.5.5 Emulsifiers 1326.5.6 Carbohydrate‐Based Replacers 1346.5.7 Protein‐Based Replacers 1356.5.8 Fat/Lipid‐Based Replacers 1366.5.9 ‘Fat‐Free’ 1366.6 Reducing Sugar and Changing Sugar Type 1366.6.1 Recipe Sugar Reduction 1376.6.2 Changing Sugar Type 1396.6.3 Alternatives to Sugars 1426.6.4 ‘Sugar‐Free’, No Added Sugar and No Refined Sugar 1436.7 Reducing Energy (Calories) 1446.8 Reducing Salt (Sodium) 1456.9 Increasing Dietary Fibre 1486.10 Fortification for Health Benefits 1496.11 Conclusions 150References 1517 Approaches to Development of Nutritionally Enhanced Bakery Products 1537.1 Introduction 1537.2 Empirical Rules and Product Development 1547.3 Mathematics and Product Development 1567.4 Visualisation and Simulation Techniques for Product Development 1597.5 The Role of Product Evaluation in the Development of Nutritionally Enhanced Bakery Products 1637.6 Examples of Linking Sensory and Objectively Measured Qualities with Bakery Products 1667.7 Strategies for Developing Product and Process Developments to Deliver Enhanced Nutrition 1707.8 Finding a ‘Starting Point’ 1737.9 Continuing the Development Process 1767.10 Identifying Processing Options 1787.11 Verifying Nutritional Targets 1807.12 Conclusions 182References 1838 Communicating Relevant Messages 1858.1 Introduction 1858.2 Communicating Nutrition and Health Information on Relevant Food Sources 1878.3 Communication of Basic Dietary Information by Food Manufacturers 1898.4 Macronutrient Claims and Product Composition 1928.5 Micronutrient Claims 1948.6 Communication of Non‐specific Health and Dietary Benefits by Food Manufacturers 1958.7 Communications Between Health Specialists and the Baking Industry 1988.8 Communications and Consumers 2018.9 Media Communicated Information and Disinformation 2038.10 Conclusions 204References 205Glossary 207Index 213

STANLEY P. CAUVAIN is the Director and owner of BakeTran. He has extensive experience of leading multi-faceted research projects both in the UK and internationally. Formerly, he was Director of the Cereals and Cereal Processing Division within the Campden & Chorleywood Food Research Association. ROSIE H. CLARK is the Business Manager for BakeTran. She previously worked at the Campden & Chorleywood Food Research Association and has applied her business and finance qualifications to PA roles in commercial companies in the UK and internationally.

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• Preface xi1 An Introduction to the History of the Manufacture of Bakery Products and Relevant Studies in Human Nutrition 11.1 The Historical Development of Bakery Products 11.2 Historical Links Between Baked Products, Nutrition and Health 81.3 A Brief History of Concerns Over Fibre, Fat, Sugar and Salt in Baked Products 111.4 Current Nutrition and Health Concerns 151.5 Improving the Micronutrient Content of Wheat‐Based Products 171.6 Conclusions 19References 212 Summary of the Manufacture of Bakery Products and Their Key Characteristics 232.1 Introduction 232.2 A Synopsis of Common Bread and Fermented Product Types, and Their Manufacturing Processes 252.3 The Bread Manufacturing Processes 272.3.1 Sour‐Dough Processes 282.3.2 Straight Dough Bulk Fermentation 282.3.3 Sponge and Dough 292.3.4 Rapid Processing (No‐Time Dough) 302.3.5 Mechanical Dough Development 302.3.6 Dough Processing from Divider to Prover 312.3.7 Expansion in the Prover and Structure Setting in the Oven 322.4 A Synopsis of Biscuit, Cookie and Cracker Types and Their Manufacturing Processes 322.5 A Synopsis of Pastry Types and Manufacturing Processes 352.6 A Synopsis of Cake and Sponge Types and Manufacturing Processes 372.7 The Key Sensory Properties of Bakery Products 392.8 Shelf‐Life of Bakery Products 432.9 Nutritional Profiles of Common Bakery Products 462.10 Conclusion 48References 493 Delivering Health Benefits via Bakery Products 513.1 Micronutrients 513.2 Vitamins and Antioxidants 523.3 Minerals 553.4 Fortification of Flour and Bakery Products 553.5 Ancient Grains 583.6 Functional Foods 603.7 Prebiotics and Probiotics 613.8 ‘Botanicals’ 623.9 Allergens and Special Diets 633.10 Anti‐nutrients and Undesirable Compounds in Raw Materials 653.11 Undesirable Compounds Which May Form During Processing and Baking 683.12 Conclusions 70References 714 Drivers for Improved Health and Nutrition via Bakery Products 754.1 Introduction 754.2 Dietary Contributions and Potential Health Impacts 774.2.1 Salt 774.2.2 Fats 784.2.3 Carbohydrates 814.2.4 Sugars 824.2.5 Fibre 834.2.6 Satiety 864.2.7 Glycaemic Index and Glycaemic Load 864.2.8 Protein 874.2.9 Total Energy 884.3 Lifestyle Choices and Bakery Products 904.3.1 Organic 904.3.2 Vegetarian and Vegan 914.4 The Role of Legislation 924.5 The Role of Food Retailers 944.6 The Food Manufacturer 944.7 Conclusions 95References 965 Barriers to the Acceptance of Bakery Products with Improved Nutrition 995.1 The Nature of the Barriers 995.2 Government‐ Led Interventions on Fortification 1015.3 Legislative Barriers 1025.4 Consumer Expectations and Preferences 1045.5 Consumer and Social Barriers 1095.6 Economic and Commercial Barriers 1115.7 Technology Barriers 1145.8 Sustainability Barriers 1155.9 Media Generated Barriers 1165.10 Conclusions 116References 1176 The Opportunities for Developing Improved Nutrition via Bakery Products 1196.1 Introduction 1196.2 Ingredient Declarations and Analytical Considerations 1206.3 The Reformulation Conundrum 1236.4 Impacts on Product Microbial Shelf‐Life 1266.5 Reducing Fat and Changing Type 1286.5.1 Recipe Fat Reduction 1286.5.2 Changing Fat Type 1296.5.3 Fat Replacement 1316.5.4 Lipase Enzymes 1326.5.5 Emulsifiers 1326.5.6 Carbohydrate‐Based Replacers 1346.5.7 Protein‐Based Replacers 1356.5.8 Fat/Lipid‐Based Replacers 1366.5.9 ‘Fat‐Free’ 1366.6 Reducing Sugar and Changing Sugar Type 1366.6.1 Recipe Sugar Reduction 1376.6.2 Changing Sugar Type 1396.6.3 Alternatives to Sugars 1426.6.4 ‘Sugar‐Free’, No Added Sugar and No Refined Sugar 1436.7 Reducing Energy (Calories) 1446.8 Reducing Salt (Sodium) 1456.9 Increasing Dietary Fibre 1486.10 Fortification for Health Benefits 1496.11 Conclusions 150References 1517 Approaches to Development of Nutritionally Enhanced Bakery Products 1537.1 Introduction 1537.2 Empirical Rules and Product Development 1547.3 Mathematics and Product Development 1567.4 Visualisation and Simulation Techniques for Product Development 1597.5 The Role of Product Evaluation in the Development of Nutritionally Enhanced Bakery Products 1637.6 Examples of Linking Sensory and Objectively Measured Qualities with Bakery Products 1667.7 Strategies for Developing Product and Process Developments to Deliver Enhanced Nutrition 1707.8 Finding a ‘Starting Point’ 1737.9 Continuing the Development Process 1767.10 Identifying Processing Options 1787.11 Verifying Nutritional Targets 1807.12 Conclusions 182References 1838 Communicating Relevant Messages 1858.1 Introduction 1858.2 Communicating Nutrition and Health Information on Relevant Food Sources 1878.3 Communication of Basic Dietary Information by Food Manufacturers 1898.4 Macronutrient Claims and Product Composition 1928.5 Micronutrient Claims 1948.6 Communication of Non‐specific Health and Dietary Benefits by Food Manufacturers 1958.7 Communications Between Health Specialists and the Baking Industry 1988.8 Communications and Consumers 2018.9 Media Communicated Information and Disinformation 2038.10 Conclusions 204References 205Glossary 207Index 213