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Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new additions.

Food science. --- Food science --- Data processing. --- Snack foods. --- Technological innovations.

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Bakeries --- Snack food industry --- Snack foods --- Baked products --- Baked products. --- Bakeries. --- Snack food industry. --- Snack foods. --- Bakeshops --- Bakers and bakeries --- Baked goods --- Bakery products --- Morning goods --- Foods, Snack --- Snacks --- Food industry and trade --- Food processing plants --- Food --- Junk food --- Recreation & Sports

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Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book.Development activity is essential for all companies but it is potentially very expensive.

Engineering --- Food Science and Technology --- Biscuits --- Bakery industry --- Cereal products --- Food industry --- Dietetic foods --- Biscuits. --- Cookies. --- Snack foods. --- Social Sciences --- Recreation & Sports --- Foods, Snack --- Snacks --- Food --- Junk food --- Biscuits, English --- Cake --- Baked products

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Grains are fundamental in the daily diet of many people worldwide. They are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, snacks, etc. Botanically, they are the seeds of plants—mainly cereals, pseudocereals and legumes. They contribute macronutrients to the human diet, mainly carbohydrates, but also proteins and lipids, and micronutrients, such as vitamins and minerals. They are also an important source of dietary fibre and bioactives, particularly wholegrains, which are important for the manufacture of high-value foods with enhanced health benefits. They can be used for the production of gluten-containing but also gluten-free products. A key objective of the food industry in producing grain-based foods is to manufacture safe, attractive products with enhanced nutritional value, to respond to consumer expectations. This book, Nutritional Value of Grain-Based Foods, contributes to existing knowledge on important ingredients such as fat substitutes and on the technological quality and nutritional role of grains and grain-based foods, such as bread, muffins and muesli bars, both gluten-containing and gluten-free.

salt --- sodium chloride --- artisanal bread --- industrial bread --- fat replacers --- baked products --- carbohydrates --- gums --- gels --- whole foods --- minor cereal --- pseudocereal --- bioactive compound --- gluten-free grain --- tocols --- carotenoids --- durum wheat --- fatty acids --- grain --- kernel --- lipids --- gluten-free bread --- edible insects --- protein enrichment --- rheology --- texture --- 1H NMR --- water behavior --- water activity --- celiac disease --- gluten-free diet --- gluten-free product --- micronutrient --- vitamin and minerals --- dietary recommendation --- muesli bars --- grains --- whole grain --- dietary fibre --- snack foods --- nutrition --- wheat bread --- lentil bread --- bread composition --- aged mice --- immune function --- intraepithelial lymphocytes --- gut health --- muffin --- in vitro starch digestibility --- glycemic index --- stevia --- sugar replacement --- cereals --- legumes --- pseudocereals --- gluten-free grains --- macronutrients --- micronutrients --- bioactives --- processing