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Fat and calorie-modified bakery products

  • Chapter
Low-Calorie Foods and Food Ingredients

Abstract

Not long ago the terms ‘low-fat’, ‘fat-free’, ‘cholesterol-free’ or ‘reduced-calorie’ would not have applied to sweet bakery products. Today these products are becoming well known to the consumer as more and more baking establishments are offering ‘healthier’ alternatives. The present day consumer is struggling with the conflict between health and indulgence. This conflict is particularly strong in the baked goods segment since these products are typically made from whole milk, sugar, eggs and butter, major sources of fat, calories or cholesterol. How does the consumer cope with this conflict? Perhaps by becoming better informed about food choices and adopting a healthier diet and lifestyle. Today’s consumer is changing consumption patterns which often means consuming sweet baked goods less often. And when baked goods are consumed, premium quality products are often selected to satisfy the craving for indulgence.

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Authors
  1. R. L. Barndt
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  2. R. N. Antenucci
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Editor information

Editors and Affiliations

  1. POLY-biòs LBT, Trieste, Italy

    Riaz Khan (Scientific Director) (Scientific Director)

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© 1993 Springer Science+Business Media New York

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Barndt, R.L., Antenucci, R.N. (1993). Fat and calorie-modified bakery products. In: Khan, R. (eds) Low-Calorie Foods and Food Ingredients. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3114-2_6

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  • DOI: https://doi.org/10.1007/978-1-4615-3114-2_6

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6362-0

  • Online ISBN: 978-1-4615-3114-2

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