Baker’s shop and pastry shop

Baker’s shop and pastry shop
The baker’s shop and the pastry shop enjoy bad fame from a nutritional point of view by their high content in sugars and saturated fat, relates that it to the increase of cholesterol in blood. Nevertheless, considerations are not due to do of global way since the existing products in the market are many and comprise intrinsic of our nourishing habits and our cooking tradition. What nutrients contribute that food and what advantages and disadvantages entail their consumption in the set of the diet?

1. What is understood by baker’s shop and pastry shop?
2. Ingredients more using
3. Nutritional value
3.1. Caloric value
3.2. Carbohydrates
3.3. Proteins
3.4. Fats
3.5. Nourishing fiber
3.6. Vitamins and minerals
4. Relation between these foods and the obesity

1. What is understood by baker’s shop and pastry shop?

The baker’s shop is of habitual consumption

The baker’s shop and the pastry shop enjoy bad fame from a nutritional point of view. Under these terms a very heterogenous food group fits itself of high caloric content. This essentially must to its high content in sugars and saturated fat, the considered one more detrimental for the organism when being related to the increase of cholesterol in blood.

Nevertheless, considerations are not due to do of global way. The different types from existing products in the market are many that can be included here and it would not be possible to be spoken generalizing of the same. Still more, considering that stops a healthful and variable feeding does not have why to exclude any food from the diet and more, as in this case, when the pastry shop and the baker’s shop comprise intrinsic of our nourishing habits and our cooking tradition.

The most adapted it is to reject partial information and to be interested to know what nutrients contribute that food and what advantages and disadvantages entail their consumption in the set of the diet.

The Sanitary Technical Regulation considers baker’s shop products those nutritional preparations basically elaborated with mass of flours foods fermented, cooked or fried, to which there are addition or not other foods, panarios complements and/or additives authorized. It distinguishes between ordinary baker’s shop (without stuffed nor trimming) and stuffed or equipped baker’s shop.

As well, it defines products of pastry shop and confectioner’s like those elaborated, fermented or no, of diverse form, size, and composition, integrated essentially by flours, starch, sugars, fats nutritional and nourishing foods and other products like substances complementary. Between products of pastry shop and confectioner’s it distinguishes two variants: pastry shop and sweet confectioner’s and pastry shop and salty confectioner’s.

According to these definitions, which popularly is known as baker’s shop could adjust to both, understanding as so a mass with flour base that incorporates fat or oil and sugar like main ingredients and eggs, milk and other components like optative ingredients.

Also, another differentiable characteristic between both terms is that while the baker’s shop designates to those products that, by their composition and size, are adapted for an individual and normally daily consumption, by pastry shop is commonly understood those products that by their composition or greater size are consumed occasionally in aims of week, celebrations or celebrations.

2. Ingredients more using

A flavorful food but that there are to take with moderation by the presence from garsas satuardas

An important consideration when doing reference to these products is the great diversity of raw materials that are used in the elaboration of the end item and which, therefore, they influence substantially in the sensorial and nutritional characteristics of the same like food.

Between the basic ingredients for its elaboration we found the following:

- Flours and starch. Generally white flour, refined, that mainly contributes to starch and minimum amounts of vitamins and minerals. The most used it is the wheat flour.

- Sugars. Usually they take to saccharose (table sugar), glucose or honey, syrup of starch, invested sugar, maltose, lactose, among others.

- Greasy. The fats are one of the majority ingredients. Normally one is butter, margarine, butter of pig, cream, hydrogenated fat of the Coco and vegetal oils as sunflower and olive oil.

- Eggs and milk. Both are protein foods par excellence. The egg, in addition, is used sometimes for “varnishing” the surface of pies and sponge cakes with the help of a brush so that this one is shining sea bream and after the horneado one.

- Leavening, to obtain that the mass is lighter and “raises”.

- Salt.

- Chocolate. The chocolate can be an ingredient very used, besides versatile. It can serve so much for the cover, for the elaboration of the mass or for the filling and, following its purpose, the type of chocolate will be chosen to use. For example, to cover and to fill up usually it is used a special chocolate, that is provided of starch.

- Other ingredients. Besides the fundamental ingredients already mentioned, fruits, dried fruits and confitadas, fruits are gotten up from droughts, to perfuming, gasificantes, espesantes, emulgentes additives like coloring, preservatives, etc., authorized, according to the effective legislation.

3. Nutritional value

The ingredients used for each product, the systems of elaboration and the types of cooked baking or to a great extent condition the nutritional characteristics of the food like so.

These foods are characterized by their sweetness, its palatabilidad and by their soft texture, which favors its masticabilidad, that essentially goes associate to their high content in sugars and fats.

Also, one is products of high caloric content.

3.1. Caloric value

If average values consider, these foods easily can contribute to a 400 or 500 kcal percent grams of product, reason why it is recommended to moderate his consumption in the context of a varied diet.

3.2. Carbohydrates

He is one of the majority nutrients of this type of products, mainly in the case of products of pastry shop and confectionery, due to sugars and flours and starch compose that them.

The ideal to secure a healthful feeding is to reduce the sugar consumption simple in the diet and to increase the one of complex carbohydrates, by its slow assimilation for the organism, which allows to maintain glucose levels stable in blood (glucaemia).

3.3. Proteins

The protein contribution is low and little significant if it compares with his content in fats and carbohydrates.

Part of this protein is vegetal, coming from the flour, or of origin animal, like the contained one in milky and eggs used like ingredients.

3.4. Fats

The fats can represent until 20 and 35% of the product. Generally, they are greasy with a high percentage of saturated fatty acids (from 47 to 55% of total fatty acids), safe in the case of using olive oil or the oil of sunflower that is rich in insaturados fatty acids (monkey and polyunsaturated, respectively).

All the types of fats, basing us on their wealth in a type of fatty acids or others, are necessary, but in their due proportion, since they act important as in the organism, besides being carrying of the flavor of foods.

- Greasy saturated
To saturated fats, so abundant in this type of foods, the paper of “bad” has been assigned to them, because an excess in the saturated fatty acid consumption is related to an increase in the level of LDL (bad cholesterol) and HDL (good cholesterol) and scientific studies confirm that a direct correlation between the cholesterol level in blood and the risk exists of contracting cardiovascular diseases.

Nevertheless, the saturated fats are equally necessary for the organism and they do not have to lack in the diet. A suitable cholesterol level in blood is necessary for the formation of cellular membranes, the biliary acid production, vitamin D and certain hormones.

The experts in nutrition recommend that a 8-9% of total the caloric value of the diet enters must greasy be saturated. The problem is when, in the set of the diet, these amounts are exceeded.

- Fatty acids trans
The baker’s shop products usually present/display fatty acids trans, following the type of fat used in their elaboration.

The fatty acids trans take place essentially by a technological process of hydrogenation of vegetal fats (mainly oil of palm or soybean).

This process turns an oil, of liquid nature, in grazes solid, that allows to improve the presentation and the texture of many foods and above gives the appearance of which the product does not take fat.

The fatty acids trans are related to the risk of cardiac diseases, when increasing the levels of cholesterol LDL (bad cholesterol) and diminishing those of cholesterol HDL (good cholesterol), reason why its consumption, whatever its origin, must stay low.

To this end it is recommended to eliminate or to reduce this type of fats and to replace them by another type of fats (monkey or polyunsaturated) considered more beneficial.

- Cholesterol
The dietetic cholesterol levels of these the 200 products mg/100 g of food goes up to around, when the cholesterol ingestion in the daily diet is recommended that mg/día does not surpass the 300.

This cholesterol contribution must essentially to the origin fat presence animal, the inclusion of margarines or fats of origin animal, or mixed (origin mixture animal and vegetable), and to the cholesterol coming from the used egg and/or milk.

3.5. Nourishing fiber

Its contribution mainly depends on the amount and used type of flour. The flours little refined will contribute to major amount.

3.6. Vitamins and minerals

Its content in vitamins and minerals usually is little representative and it practically lacks nutritional importance.

4. Relation between these foods and the obesity

The consumption of baker’s shop and pastry shop with the overweight and the obesity is associated generally. Nevertheless, it is not of all correct one to associate it like direct cause of the same.

The obesity is a problem in which many factors and in which take part influences not only the fat content of the diet but, in addition, is necessary to have present the amount of ingested food, the developed physical activity, social, cultural and genetic factors, among others.

The ingestion of these foods does not have to pose problem some, whenever she is moderate. The problem is in which the diet of the population of the majority of the industrialized countries, already is of in case excessively caloric, with a power contribution coming from fats superior to the established one by the experts. Also, the proposed values of reference for the proportion of fatty acids saturated and cholesterol in the daily diet are exceeded.

In addition, this diet has a complex carbohydrate consumption inferior to the recommended one. Before this situation, the baker’s shop consumption could be considered at least recommendable if to a certain extent it increases the amount of ingested fat or affects the cholesterol levels in blood.

However, it is possible to stress that this is only possible in case of a diet little varied, where its excessive consumption would cause a caloric excess with an almost null contribution with respect to other nutrients.