{"id":29839,"date":"2024-08-27T16:34:46","date_gmt":"2024-08-27T13:34:46","guid":{"rendered":"https:\/\/finstockevarsity.com\/resources\/?post_type=product&#038;p=29839"},"modified":"2024-08-27T16:34:47","modified_gmt":"2024-08-27T13:34:47","slug":"nutrition-and-dietary-baking-in-baking-technology","status":"publish","type":"product","link":"https:\/\/finstockevarsity.com\/resources\/product\/nutrition-and-dietary-baking-in-baking-technology\/","title":{"rendered":"Nutrition and Dietary Baking in Baking Technology"},"content":{"rendered":"<p>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.<\/p>\n<div class=\"fb-background-color\">\n\t\t\t  <div \n\t\t\t  \tclass = \"fb-comments\" \n\t\t\t  \tdata-href = \"http:\/\/finstockevarsity.com\/resources\/product\/nutrition-and-dietary-baking-in-baking-technology\/\"\n\t\t\t  \tdata-numposts = \"10\"\n\t\t\t  \tdata-lazy = \"true\"\n\t\t\t\tdata-colorscheme = \"light\"\n\t\t\t\tdata-order-by = \"social\"\n\t\t\t\tdata-mobile=true>\n\t\t\t  <\/div><\/div>\n\t\t  <style>\n\t\t    .fb-background-color {\n\t\t\t\tbackground: #ffffff !important;\n\t\t\t}\n\t\t\t.fb_iframe_widget_fluid_desktop iframe {\n\t\t\t    width: 100% !important;\n\t\t\t}\n\t\t  <\/style>\n\t\t  ","protected":false},"excerpt":{"rendered":"<p style=\"margin-top: 12.0pt;\"><strong>This book contain the following topics:<\/strong><\/p>\n<p style=\"margin-top: 12.0pt;\">\u2022 Whole Grain Baking<br \/>\n\u2022 Low-Sugar and Sugar-Free Baking<br \/>\n\u2022 Gluten-Free Baking<br \/>\n\u2022 Vegan and Plant-Based Baking<br \/>\n\u2022 Baking for Specific Dietary Needs<br \/>\n\u2022 Fortified and Functional Baking<br \/>\n\u2022 Low-Fat and Reduced-Calorie Baking<br \/>\n\u2022 Baking with Alternative Flours<\/p>\n<table>\n<tbody>\n<tr>\n<td>Category:<\/td>\n<td>Certificate Level Book<\/td>\n<\/tr>\n<tr>\n<td>Publisher:<\/td>\n<td><a href=\"https:\/\/finstockevarsity.com\/resources\/\">Finstock Evarsity Publishers<\/a><\/td>\n<\/tr>\n<tr>\n<td>ISBN:<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>Authors:<\/td>\n<td>CPA John Kimani, Dr. James Scott<\/td>\n<\/tr>\n<tr>\n<td>Pages:<\/td>\n<td>79<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"product_brand":[],"product_cat":[119],"product_tag":[],"class_list":{"0":"post-29839","1":"product","2":"type-product","3":"status-publish","5":"product_cat-school-of-health-sciences-certificate-books","6":"product_shipping_class-require-shipping","8":"first","9":"instock","10":"downloadable","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nutrition and Dietary Baking in Baking Technology - Finstock Evarsity Resources<\/title>\n<meta name=\"description\" content=\"Nutrition and Dietary Baking in Baking Technology is a comprehensive guide that bridges the gap between traditional baking and modern nutritional needs. 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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.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/finstockevarsity.com\/resources\/product\/nutrition-and-dietary-baking-in-baking-technology\/\" \/>\n<meta property=\"og:site_name\" content=\"Finstock Evarsity Resources\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/finstockevarsity\/\" \/>\n<meta property=\"article:modified_time\" content=\"2024-08-27T13:34:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/finstockevarsity.com\/resources\/wp-content\/uploads\/2018\/08\/cropped-logo.png?fit=382%2C250&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"382\" \/>\n\t<meta property=\"og:image:height\" content=\"250\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@evarsity\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/finstockevarsity.com\\\/resources\\\/product\\\/nutrition-and-dietary-baking-in-baking-technology\\\/\",\"url\":\"https:\\\/\\\/finstockevarsity.com\\\/resources\\\/product\\\/nutrition-and-dietary-baking-in-baking-technology\\\/\",\"name\":\"Nutrition and Dietary Baking in Baking Technology - Finstock Evarsity Resources\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/finstockevarsity.com\\\/resources\\\/#website\"},\"datePublished\":\"2024-08-27T13:34:46+00:00\",\"dateModified\":\"2024-08-27T13:34:47+00:00\",\"description\":\"Nutrition and Dietary Baking in Baking Technology is a comprehensive guide that bridges the gap between traditional baking and modern nutritional needs. 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