1. Healthy Baking
KJ Santiesteban
Nutrition
6/8/2014

2. Baking Flour; Eggs; Fats; Sugar; A protein that gives it structure.
High in protein, gives structure, flavor, color as well as tenderness from the fat out the yolk.
Fats;
Like butter and oil, provides moisture and help make bake goods tender crumb.
Sugar;
Provides sweetness, moisture, tenderness and browning.

3. Healthy Baking
Finding a balance between structure and moisture. Instead of baking white bread, make Rye or pumpernickel.
To substitute the eggs you will need ground up flax seeds(GFS). Ratio to that Is 1 tbs gfs to 3 tbs water.

4. Charts

5. Why Chefs?
Chefs would want to go towards healthier baking because of the health problems that Americans are living with. Plus its a trend that's going on now.