Nutritional Concerns Associated with Baked Goods and Desserts

Nutrition in the Bakeshop

The role of a baker or pastry chef preparing nutritional foods varies depending on the part of the industry he or she works. Some examples are food services in hospitals, nursing homes, and schools that follow a food plan that meets nutritional guidelines. The baker or pastry chef prepare recipes working with qualified dietitians. Alternatively, a retail baker or restaurant pastry chef will prepare baked goods that give customers the option of choosing items that are nutritional, attractive, budgetary, thematic and flavorful. Bakers may prepare recipes that are virtually fat free or low in saturated fat, others are fruit based, some contain whole grains, and some recipes that are just lower in fat than what you would normally find.

Some whole foods that are just naturally healthy are fruits whether fresh, frozen or dried are one example. They make really great desserts as they are naturally sweet, full of flavor, contain essential nutrients, and they are low in calories and saturated fat. When fresh fruits are in season, a good way to finish a meal is a bowl of ruby red Bing cherries, a slice of juicy sweet watermelon, a medley of lightly sweetened berries, or crunchy slices of apples. However, there are also ways to incorporate fruits into our baking using fresh, frozen, and dried fruits stirred into batters for muffins, scones, bars and squares, and quick breads for added flavor and texture. Berries (either fresh or frozen) also make delicious fruit sauces that can be poured over sorbets, frozen yogurts, or served alongside a slice of angel food cake or a Pavlova. You can use a variety of fresh and dried fruits to make delicious fruit salads. Berries make great fruit sorbets, fruit smoothies, a jellied fruit terrine, or jellied strawberry creams topped with jellied raspberry puree. In addition, add fresh berries or dried fruits to a bowl of granola or, better yet, layer the granola with fruit and yogurt for a lovely granola trifle.

Other whole foods that would enhance our diets are ones that are high in fiber, both insoluble and soluble fiber. Wheat bran, oat bran, oatmeal, and even some pectin-rich fruits like apples, citrus fruits, and strawberries are all high in both fiber and minerals. Oat bran and oatmeal are soluble fibers, which help control blood sugar and reduce blood cholesterol. Wheat bran, wheat bran cereals, whole grain breads, and the skins of many fruit and vegetables, are insoluble fibers, which may help with bowel functions and may help to prevent some cancers. It is a good idea to incorporate both types of fiber into our diets. Having a bowl of oatmeal or oat bran for breakfast would be a good idea, as would a bowl of wheat bran cereal. Another idea would be to make muffins using oat bran and wheat bran or make your own granola, which is ideal both for breakfast and as a healthy snack.

Consumers Personal Preferences

Bakers prepare food for a wide audience, and that means addressing nutritional and dietary concerns has to be a top priority. The majority of issues facing bakers are allergies and intolerances to particular ingredients, such as gluten and lactose. Bakers and pastry chefs must also be aware of other dietary restrictions, such as the variety of vegetarian diets ranging from ovo-lacto vegetarians who eat eggs and dairy to vegans who do not consume any animal products, including honey. Religion-based diets, such as kosher and halal, are also important to consider when producing baked goods that contain meat and dairy products. Always considering the ever-changing landscape of personal preferences and fad diets.