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Lecture Professional baking (6/E): Chapter 27 - Gisslen

After studying this chapter you will be able to understand: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use,. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 Baking for Special Diets Healthful Baking Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 Preparing foods that increase our well-being. Baking for Special Diets Dietary Concerns Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 Dietary concerns can be divided into two broad areas: Concerns about nutrition. Concerns about food allergies and intolerances. Baking for Special Diets Dietary Concerns Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 Nutrient is a substance that is essential for the functioning or growth of an organism. Nutrients that provide energy: fats, carbohydrates, and protein. Nutrients that are needed for metabolism: vitamins, minerals, and water. Baking for Special Diets Nutrition in the Bakeshop Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 To make baked goods more nutritious: Increase use of desirable . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 Baking for Special Diets Healthful Baking Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 Preparing foods that increase our well-being. Baking for Special Diets Dietary Concerns Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 Dietary concerns can be divided into two broad areas: Concerns about nutrition. Concerns about food allergies and intolerances. Baking for Special Diets Dietary Concerns Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 Nutrient is a substance that is essential for the functioning or growth of an organism. Nutrients that provide energy: fats, carbohydrates, and protein. Nutrients that are needed for metabolism: vitamins, minerals, and water. Baking for Special Diets Nutrition in the Bakeshop Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 To make baked goods more nutritious: Increase use of desirable nutrients: Include whole grains in formulas. Include dried fruits. Prepare desserts with fresh fruits. Baking for Special Diets Nutrition in the Bakeshop Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 To make baked goods more nutritious: Decrease use of undesirable nutrients: Fats Carbohydrates Baking for Special Diets Nutrition in the Bakeshop Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 A calorie is a unit of measurement of energy. Carbohydrates, proteins, and fats can be used by the body to supply energy. 1 gram of carbohydrate supplies 4 calories. 1 gram of protein supplies 4 calories. 1 gram of fat supplies 9 calories. Baking for Special Diets Nutrition in the Bakeshop Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 27 A vegetarian diet is one consisting entirely or mostly of foods derived from plants. Vegan diet includes plant products only. Lacto-vegetarians eat dairy products in addition to plant products. .