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WELCOME,[object Object]
Health Based Bakery Products,[object Object],BY,,[object Object],Anurag M,[object Object]
Bakery Products,[object Object],Bakery products includes bread, rolls, ,[object Object],cookies, pies, pastries and muffins, which,[object Object],are usually prepared from flour or meal ,[object Object],derived from some form of grain and cooked,[object Object],by dry heat process, especially in  some ,[object Object],kind of oven. ,[object Object]
Health based bakery products,[object Object],Health based bakery products are the bakery products which results in special health benefits other than normal nutritional supply when consumed in adequate amount. ,[object Object]
Types: ,[object Object],Food for intolerances.,[object Object],Bakery products that contribute to a healthier life style.,[object Object],Bakery products required for specialized diet requirement.,[object Object]
Food intolerances ,[object Object]
Food intolerance is negative reaction, often delayed, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems,[object Object],The main food intolerances/allergies that affect the bakery industry are intolerances to gluten or an allergy to eggs.,[object Object]
1. Gluten intolerances.,[object Object]
Gluten intolerances or celiac disease is a lifelong illness that is caused by sensitivity to gluten.,[object Object],Gluten free baking is presented with the challenge of replicating the functionality of gluten in the absence of wheat fiber use,[object Object]
Gluten free bread is produced by replacing the flour with a mixture of fine rice fiber, potato starch and tapioca fiber. Xanthan gum is added to provide with structure and prevent crumblness. ,[object Object]
2. Lactose intolerance.,[object Object]
Lactose is the double sugar found in milk.,[object Object],Milk can be easily replaced by using soy milk. Soy milk suitable for all baked products that require the addition of milk, including its use as a replacement for milk in custard based fillings.,[object Object]
Whipped dairy cream may be replaced by vegetable  based “cream” filling.,[object Object],Soft or silken soybean curd can be successfully used to replace cream in cheese cakes.,[object Object],Soymilk,[object Object]
Egg allergy,[object Object]
Most breads, pastries and biscuits or cookies can be made egg free by replacing the moisture content that is contributed by eggs with milk or other liquids.,[object Object],Cakes and sponge making are heavily reliant on the functional characteristics of eggs as a aerating medium.,[object Object]
Commercial egg replacers are made up of potato starch, tapioca fiber, chemical leavener and carbohydrate gum.,[object Object],Addition of lecithin into the product ,[object Object],     improves overall volume, texture and eating quality.,[object Object]
2.BAKERY PRODUCTS THAT CONTRIBUTE TO A HEALTHIER LIFE-STYLE,[object Object]
There is a large range of bakery products that are already low fat, low sugar, and/or high fiber. These include whole-meal or whole-grain breads, sponge cakes (chiffon and devil’s food cakes), and biscuits like biscotti and macaroons. Fat replacers and alternative sweeteners can be used in the development of low-fat, low-sugar products.,[object Object]
1.Whole wheat bakery products,[object Object]
Whole wheat flour is a powdery substance  derived by grinding or mashing the wheat's whole grain.,[object Object],Whole wheat flour is more nutritious than refined white flour.  Whole wheat is a good source of calcium, iron, fiber and other minerals like selenium.,[object Object],But Whole wheat flour has a shorter shelf life than white flour, as the higher oil content leads to rancidity.,[object Object]
 Health and whole grain consumption.,[object Object],Consumption of whole grains was found to be associated with lower fasting insulin concentrations when compared to those associated with the consumption of refined grains.,[object Object],Major component in reducing risk factors of Type 2 Diabetes.,[object Object],Reduces the risks of CVDs.,[object Object]
Regular wholegrain consumption lowers LDL and triglyceride levels, which contributes to an overall 26% reduction in coronary heart disease risk factors.,[object Object],Wholegrain consumption is inversely related to hypertension, diabetes, and obesity when compared to refined grains.,[object Object]
 2. Multi grain bakery products,[object Object],These are bakery products containing two or more types of grain, especially for providing fiber and health benefits. ,[object Object]
Multigrain breads,[object Object],Multigrain bread is bread made with multiple grains such as oats, cracked wheat, buckwheat, barley, millet and flax.,[object Object],Multigrain bread may have three to five different grains or it may have up to twelve different grains.,[object Object]
3. Bakery products with high fiber,[object Object]
Fiber refers to a group of substances that include plant polysaccharides and lignin that are resistant to the digestive enzymes.,[object Object],Because of the very effective elimination characteristics of it, it can help prevent such diseases as bowel cancer, piles, stop constipation,[object Object],Fiber tends to be very low in fat but can help prevent cardiovascular disease,[object Object]
 4. Sugar free bakery products,[object Object],Sugar-free foods do not contain any sugar and are usually artificially sweetened.,[object Object],These need to look like, taste like, and have the same quality of their sugar counterparts in order to satisfy the consumer. ,[object Object]
There are several sugar substitutes available, although some of the artificial sweeteners are actually destroyed by high temperatures which can lead to baked goods with an unpleasant flavor and appearance. Natural sweeteners often produce better results but they generally contain more calories and may require additional adjustments to the original recipe.,[object Object]
Natural Sweeteners,[object Object],Honey:,[object Object],Honey is 25 to 50% sweeter than sugar, and has a distinctive flavor. ,[object Object],Baked goods made with honey are moist and dense, and tend to brown faster than those made with granulated sugar. ,[object Object]
Maple syrup:,[object Object],It is made from the sap of sugar maple trees. The sap is boiled down into a sweet, delectable syrup.,[object Object],Grade A maple syrup is golden brown and has a delicate flavor. Grade B is thicker, darker, and is better for baking because it has a stronger flavor.,[object Object]
Molasses: ,[object Object],It is a byproduct of refined sugar production. It contains small amounts of B vitamins, calcium, and iron. ,[object Object],Molasses imparts a dark color and strong flavor to baked foods, but is not as sweet as sugar.,[object Object]
Corn syrup:,[object Object],Is known as  "invert sugar”. ,[object Object],It is useful in cooking and candy-making           because, unlike other sugars, it does not  crystallize. ,[object Object],Corn syrup is less sweet than sugar, and does not add flavor like molasses or honey.,[object Object]
Other Natural Sweeteners,[object Object],Refined fructose,[object Object],Brown rice malt syrup,[object Object],Fruit juice concentrates,[object Object],Stevia,[object Object]
Artificial Sweeteners,[object Object],These sweeteners have been approved by the FDA and are available for home use. While they provide a sweet taste, artificial sweeteners lack the browning, tenderizing and moisture-retaining properties of granulated sugar.,[object Object]
Saccharine: is 200 to 700 times sweeter than sugar. It can be used in baked goods.,[object Object],Aspartame: is 160 to 220 times sweeter than granulated sugar. This sweetener is heat-sensitive: it loses its sweetening power when heated, and cannot be used for cookies or cakes.,[object Object]
Acesulfame potassium:  is 200 times sweeter than sugar. It is heat-stable, so it can be used in baking and cooking.,[object Object],Sucralose:  is made from sugar, but is not metabolized by the body like sugar. It is 600 times sweeter than granulated sugar. Granular sucralose is the form used when baking.,[object Object]
Organic Bakery Products,[object Object],Organic foods are products of a farming system that avoid the use of man-made fertilizers, pesticides, growth regulators and livestock feed additives. Instead, the system relies on crop rotation, animal and plant manures, and hand-weeding and biological pest control. ,[object Object]
Conclusion,[object Object],The bakery products could be converted into health products, which is the demand of present consumers.,[object Object],There is scope for bakery products as a means of improving health of the needy population.,[object Object],It helps to address various health disorders and diseases,[object Object]
Reference,[object Object],Bakery Products Science and Technology by Y.H. Hui, Blackwell Publishers, 2006.,[object Object],www.wikepedia.com,[object Object]
           Thank you for your attention!,[object Object]

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