Wheat-Based Snacks

Serna-Saldivar, S.O. 2008. Manufacturing of wheat-based baked snacks. Chapter9 in Industrial Manufacture of Snack Foods. Kennedys Publications, London. 

Among snacks, hard pretzels and other wheat-based prodncts are relatively lower in calories compared to other snacks. The nntritional valne of these products more closely resembles bakery products than snacks. The main difference is that since these prodncts are low in moistnre, they are nsnally more energy-dense than soft bakery prodncts. Pretzels are considered low energy because most formulations do not contain any added fat (Table 17.15). Most commercially available snacks are high in sodium, and therefore are not recommended for patients with hypertension. One 100 g serving of most snacks provides more than 800 mg sodium. 

Since most snack foods are based on cereals (wheat, corn, rice), a great deal of attention has focused on fortification/supplementation of traditional cereal-based foods. Worldwide, cereals represent the major source of calories and proteins for humans i.e. 52% and 47% of the world s average per capita... 

A low blood sugar diet is based on three meals a day, plus small two-hourly snacks of nuts or seeds, milk, oatcakes, or whole wheat toast. Sugar and sugary foods must be avoided. 

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