Baking & Snack - April 2023 - 61
Chicory root fiber provides
both sweetness
and bulk to baked
goods when sugar is
reduced.
Beneo
polydextrose.
" It is a low-calorie
and sugar-free specialty
carbohydrate that
is also a dietary fiber, " she
said. " It can replace the bulk that
sugar provides in baked goods. "
Chicory root fibers in the form of inulin and oligofructose
provide bulk solids while only containing 2 calories per
gram, according to Mr. Krause.
" They are also proven prebiotic fibers, which deliver digestive
health and other benefits associated with being prebiotic, "
he said. " They can reduce sugar and added sugars
while maintaining the taste and texture of the final product. "
Natural flavor modulation systems may elevate and rebalance
the taste and mouthfeel of reduced-sugar baked
goods. Wixon, for example, offers natural flavors that complement
the reduction of sugar.
" Flavors such as vanilla, caramel, mocha and maple help
to hide some of the off notes that are often found in healthier
ingredients, as well as to give the bakery items a more
indulgent taste profile, " said Denise Baldeh, director of research
and development at Wixon.
Vegetable shortening can also be used when reducing
sugar content from baked goods.
" Vegetable fats and oils can be used in baked goods to
give a moist and tender texture when sugar content
is
reduced, " said Jackie Steffey, senior customer innovation
manager, AAK. " Vegetable shortenings can promote
creaming during the mixing process. Emulsifiers can be
added to promote additional moisture retention and aeration
in baked goods. "
Sometimes making little cuts in sugar here and there
makes the most sense. Using sugar-free inclusions, for example,
can provide some of those cuts.
" Inclusions enhance the product with flavor but may also
add unwanted sugar, " Mr. King said. " Zero sugar-added inclusions
and flavor bits that emulate berry, peach, chocolate
mint and more flavors can achieve the taste and texture
desired without sacrificing a reduced- or zero-sugar label. "
Eliminating sugar completely may be difficult, but there
is always room for improvement.
" Providing a healthier, indulgent treat does not equate
to the complete elimination of sugar, " Ms. Longmire concluded.
" With advancements in ingredient technology and
an abundance of sugar reduction solutions, there is always
an opportunity to make improvements. "
Discover the
North Dakota Difference
Call 1-800-538-7721
www.ndmill.com
FSSC 22000 CERTIFIED
*
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Baking & Snack - April 2023
Table of Contents for the Digital Edition of Baking & Snack - April 2023
Baking & Snack - April 2023 - Intro
Baking & Snack - April 2023 - 1
Baking & Snack - April 2023 - 2
Baking & Snack - April 2023 - 3
Baking & Snack - April 2023 - 4
Baking & Snack - April 2023 - 5
Baking & Snack - April 2023 - 6
Baking & Snack - April 2023 - 7
Baking & Snack - April 2023 - 8
Baking & Snack - April 2023 - 9
Baking & Snack - April 2023 - 10
Baking & Snack - April 2023 - 11
Baking & Snack - April 2023 - 12
Baking & Snack - April 2023 - 13
Baking & Snack - April 2023 - 14
Baking & Snack - April 2023 - 15
Baking & Snack - April 2023 - 16
Baking & Snack - April 2023 - 17
Baking & Snack - April 2023 - 18
Baking & Snack - April 2023 - 19
Baking & Snack - April 2023 - 20
Baking & Snack - April 2023 - 21
Baking & Snack - April 2023 - 22
Baking & Snack - April 2023 - 23
Baking & Snack - April 2023 - 24
Baking & Snack - April 2023 - 25
Baking & Snack - April 2023 - 26
Baking & Snack - April 2023 - 27
Baking & Snack - April 2023 - 28
Baking & Snack - April 2023 - 29
Baking & Snack - April 2023 - 30
Baking & Snack - April 2023 - 31
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Baking & Snack - April 2023 - 33
Baking & Snack - April 2023 - 34
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Baking & Snack - April 2023 - 36
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Baking & Snack - April 2023 - 60
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