Baking & Snack - April 2021 - 42

FRUITS & NUTS

MicroDried

doughs may also soften inclusions or cause them to bleed
because there's more time for the dough moisture to permeate the inclusions. "
Indeed, moisture content is an important attribute. It
must be considered in both directions, the moisture in the
fruit or nut as well as the batter or dough.
" For baked goods like scones and muffins, formulators
need to consider the water activity of the fruit being used, "
said Heidi Farkas, national sales and marketing manager,
MicroDried. " Fruit formats with higher water activity can
lead to shorter shelf life. "
There are several questions a formulator should address
when seeking out fruit ingredients, according to Jeannie
Swedberg, director of customer development and marketing, Tree Top Inc.
" First, you want to think about the format of the fruit
ingredient, " she said. " What's your application? What's your
objective? Are you looking for identifiable fruit pieces or
just fruit content? Does flavor, sweetness or dietary fiber
content matter? Then you'll want to consider the type of
fruit in which you're interested.
" If you add a vibrantly colored fruit puree, such as blackberry, to a batter or dough, you will change the color of the
batter, and consequently, the finished baked good, " Ms.
Swedberg continued. " We view this as a positive. Having
a distinctive, attractive color can add to the appeal of a
baked good. "
When it comes to nut selection, adding a layer
of protection to nutmeats may slow rancidity as
well as provide a moisture barrier. That layer
of protection also enhances the overall eating experience.
" Nuts oxidize over time, and this is
accelerated when exposed to heat, light
and oxygen, " said Claudia Granda, vice
president of research and development,

42 Baking & Snack April 2021 / www.bakingbusiness.com

Pecan Deluxe. " Also, some nuts oxidize faster than others.
The formulator should take into consideration the finished
product shelf life desired when choosing what nuts to use. "
While fruits and nuts provide nutrition, they also add
calories. Fruits will likely increase total sugar content while
nuts influence total fat content.
" Adjustments to moisture, fat, sugar and emulsifier levels
may need to be made, " said Bogdan Farjon, bakery principal scientist, Kerry Ingredients.

Nutty options
Many different forms of nuts may be included in baked
goods, including diced, slivered and sliced. There are several factors to consider when selecting the form to use, including visual appeal, desired texture and expected product performance.
" Diced and slivered almonds, for example, are often incorporated as an inclusion to deliver satisfying crunch and
texture, " said Kurt Waananen, research and development
director, Blue Diamond Growers. " When using almonds
as an inclusion, formulators should consider smaller diced
sizes to avoid jeopardizing the integrity of the piece during
processing. Sliced almonds are more delicate and therefore
are more often used topically on baked goods. Natural, unroasted almonds are recommended for baked goods, as the
lower heat processing provides longer shelf life in the finished product. "
Oxidation is also an issue with nuts. Walnuts' fat content,
including healthy omega-3 acids and polyunsaturated fatty
acids, make them attractive to consumers, but susceptible
to shelf life issues.
" Bakers can easily prevent oxidation by using opaque
packaging or coating the nut before inclusion or just making sure the inclusion is within the product and not on the
outside, " Ms. Williams said. " As the only nut that is an excellent source of plant-based omega-3 alpha-linolenic acid,

©Moving Moment - stock.adobe.com

Nuts and fruits as
inclusions provide
baked goods not only
with some added texture
but also a healthy halo.

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Baking & Snack - April 2021

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