Baking for Special Diets

Appears in

Published 2008

After reading this chapter, you should be able to:

Identify and describe nutritional concerns associated with baked goods and desserts.
Identify and describe allergy and food intolerance concerns associated with baked goods and desserts.
Identify the three ways to modify an ingredient in a baking formula to make the formula suitable for a specialized diet.
Using a knowledge of ingredient functions, describe how to reduce or eliminate fat, sugar, gluten, and dairy products in baking formulas.