Healthy Baking

New opportunities with resistant starch 

Mar 1, 2005, Melissa Hillebrand

By Melissa Hillebrand assistant editor Fiber's rising popularity has given attention to resistant starch. Containing many of the same nutritional characteristics...

Resistant starch 

Mar 1, 2005, Baking Management Staff

What is resistant starch? Resistant starch is defined as the product of starch and starch degradation. Like fiber, it resists digestion in the small intestine,...

OMEGA-3 fatty acids: The next big ingredient? 

Mar 1, 2005, Sharon Gerdes

by Sharon Gerdes contributing editor The omega-3 fatty acid buzz in the baking industry is growing. This healthful fat can be added to a variety of bakery...

Flaxseeds 

Mar 1, 2005, Baking Management Staff

What is flax? Flax is a blue flowering crop mainly grown in Canada. In the United States, the majority of flax is grown in North Dakota. The crop is grown...

Previous | 1 | 2 | 3 | 4 | 5 | 6 | 7

Bakery-Net Viewpoints:
	Paula Frank: Countering all the bunk
Read More Editor's Notes

The Bakery-Net e-Newsletter
	Baking Industry News Decorating Ideas Bakery Equipment News Healthful Baking News Formulas & Techniques
Each of the five Bakery-Net e-Newsletters brings the best of Modern Baking and Baking Management magazines. View the archives

Related Sites
Supermarket News
WH Refresh
Healthy Baking Seminar
Total Access