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- W4233509958 abstract "The production of bread stretches back over 10,000 years. The modification of bread recipes to become the wide variety of cakes, pastries and cookies that we are familiar with today started some 3,000 years ago. Such developments were based on the modification of sensory flavours and textures using ingredients such as salt, fat and sugar. In the last 100 years or so medical attention has focussed on the contribution on macronutrients in the diet; first as a means of delivering the necessary dietary energy and more recently, in reducing the potential negative impacts of foods to human health and well-being. Bakers have had a long appreciation of the positive contribution that their products can make to diet and health and have continually sought to improve the ‘healthiness’ of their products in response to concerns from nutritionists and consumers." @default.
- W4233509958 created "2022-05-12" @default.
- W4233509958 date "2019-07-19" @default.
- W4233509958 modified "2023-09-27" @default.
- W4233509958 title "An Introduction to the History of the Manufacture of Bakery Products and Relevant Studies in Human Nutrition" @default.
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- W4233509958 doi "https://doi.org/10.1002/9781119387176.ch1" @default.
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