Baking & Snack - March 2005 - 91

1 Cal per g."
Caramel color can enhance the attractiveness of many baked foods. "In cookies,
very pleasing dark shades can be achieved
by combining caramel color and alkali-

processed cocoa, providing an extra-rich
appearance," added Mr. Parker.
Another way to naturally liven up better-for-you baked foods and snacks is to
add colorful bits and pieces. Dehydrated

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94 / BAKING & SNACK / March 2005

fruit pieces can be made more vibrant and
appetizing when they are injected with fruit
extracts. The same holds true for vegetable
pieces. "Red color can be injected into
formed bits or inclusions, making them
look like sun-dried tomatoes," said Ms.
Brimmer. "Such tomato pieces can really
liven up focaccia bread and even wholewheat, higher-fiber bagels. By adding color,
usage levels of more expensive flavorful ingredients can often be reduced." It's a winwin for the baker and the consumer.

TROUBLESHOOTER TRICKS
When fat is eliminated or reduced in carbohydrate-based snack foods, they often
appear dry and dull, suggesting a lack of
flavor. This can often be overcome by using
intense colorants in combination with seasonings that are applied topically to crackers and chips. "A combination of Yellow 6
and Blue 1 can produce a nice barbecue
color that can make lower-fat snacks look
more appetizing," said Mr. Tygh.
"Baked lower-fat flat breads can be
made to look like they were fried when
color blends are blended into the dough,"
noted Mr. Lauro. "Not only do the blends
keep fat grams and calorie content low,
they also eliminate the frying step, which
can be very tedious in some operations.
Also, using colors to provide a fried appearance results in better control over
what the finished product looks like. In
fact, what happens is the product becomes
standardized. This is very important in
chain sandwich shops."
In today's retail and food service
marketplace, many bread items are sold
frozen. They can come fully baked, parbaked or as dough. However, if colors are
used, even artificial colorants, moisture
migration often occurs during thawing.
When this happens, colors can travel with
the water, producing undesirable streaks.
"One way to overcome this is to use lakes,
the water-insoluble forms of FD&C dyes,"
said Mr. Tygh.
When
formulating
better-for-you
baked foods and snacks, make sure color
and appearance are high on your list of
developmental hurdles. Because, according to Mr. Parker, we must "Always keep
in mind the adage that Americans buy
with their eyes."
Ⅲ

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Baking & Snack - March 2005

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