Bakery, Confectionery and Beverages as Functional Foods

Baking is the process of cooking food with dry heat in an oven where convective heat is changed by steam. Baking alters the shape of food and causes its exterior surfaces to brown, giving it a pleasing appearance and flavour, while confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Confectionery items are a big category of high-calorie meals that appeal to a wide range of people, particularly youngsters. Beverages are drunk mostly to quench thirst, compensate for fluid loss due to perspiration, and feel refreshed and energetic, as rituals, during social events and before and after meals. Bakery ingredients are culinary products that help keep baked goods fresh, soft and tasty while also extending their shelf life and increasing their protein content. This book chapter includes an overview of the bakery, confectionery and beverages. It also includes the fortification and enrichment of such products to increase their functional properties.