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Full Description
This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it's expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day's available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.
Contents
.- Chapter 1: Bio based bakery products: A present insight on its nutritive potential.
.- Chapter 2: Therapeutic potential of bio-based baked confectionaries.
.- Chapter 3: Micronutrient and Macronutrient Based Bakery Products: Perspectives and Challenges.
.- Chapter 4: Botanical and Fungal Saccharine: A Comparative Study of Natural Sweeteners for Healthier Baking Experience.
.- Chapter 5: Biological approaches to improve shelf-life of baked goods
.- Chapter 6: Circular Bio-economy of Baked Food Products
.- Chapter 7: Millets: Importance and role for nutritive improvement of bakery products.
.- Chapter 8: Seaweed Bioactives: Transforming Bakery Production Sustainably.
.- Chapter 9: Algae: A Sustainable Revolution in Bio-based Food Products for Enhanced Nutrition and Environmental Impact.
.- Chapter 10:Recent trends in edible and active packaging strategies to improve bakery products shelf life.
