Description
Nutrition and Dietary Baking in Baking Technology is a comprehensive guide that bridges the gap between traditional baking and modern nutritional needs. The book explores how to adapt and create baked goods that meet various dietary requirements, including gluten-free, low-sugar, low-fat, and vegan diets, without sacrificing taste or texture. It provides detailed insights into ingredient substitutions, recipe modifications, and the principles of nutrition as they apply to baking. With practical examples, innovative techniques, and recipe adaptations, this book equips bakers with the knowledge and skills needed to produce delicious, health-conscious baked goods that cater to a diverse range of dietary needs, making it an essential resource for both aspiring and experienced bakers.
