Baking & Snack - February 2022 - 64

KETO
When creating
keto-friendly sweet
goods, bakers need
to consider not only
flavor with sugar
replacers but also
texture and bulk.
Clif Bar & Co.
are limiting sugar and total carbohydrate intake.
Keto is not legally defined; however, most keto dietary
plans suggest a daily intake of less than 30 grams of net
carbohydrates. To put that in perspective, three Oreo
cookies contain 24 grams of net carbohydrates. While
" net carbohydrates " is also not legally defined, it refers
to carbohydrates that the body digests and includes sugars
naturally found in everything from fruit to milk, as
well as caloric carbohydrates, such as wheat flour, oatmeal
and other grains. Most calculations are made by
taking the total carbohydrates in a food and subtracting
fiber and sugar alcohols.
The main challenge with yeast-leavened applications
is creating a flour replacement system that not only is low
in carbohydrates but also functional, Daniel Marciani,
research manager, bakery, Glanbia Nutritionals, pointed
out.
" Once this is accomplished, the manufacturer still
encounters the issue of supplying yeast with ferment5%
OF
US
CONSUMERS
FOLLOW
A KETO DIET.
64%
OF KETO
DIETERS
PLAN TO
STICK
WITH IT.
Mintel
able sugars while not adding sugar to the mix, " he said.
" Bread does not necessarily need sugar to rise, but it
helps to hit short proof times. "
Tim Christensen, certified master baker, Cargill, suggested
that bread is the most challenging baked food for
keto-friendly formulation.
" Trying to get rid of all those carbs and still create
something that resembles traditional bread is no easy
task, " he said. " One of the biggest challenges with keto in
breads, as well other baked goods, centers on moisture.
When you take out starches and other carbohydrates,
you're also taking out all the ingredients that hold water.
Formulators tend to replace these ingredients with nut
flours, which hold very little moisture. As a result, you
wind up with products that are often very dry. "
MGP Ingredients offers an RS4 resistant wheat starch
(greater than 90% total dietary fiber on a dry basis) and
several wheat protein isolates as part of its keto ingredient
solutions line. This makes it possible to create yeastleavened
and chemically leavened baked foods, everything
from breads to bagels and cakes to cookies.
" Yeast-leavened keto-friendly bakery products are
challenging to formulate because the conventional use
of sugar, a high-carbohydrate source, for flavor and as
substrate for the yeast is typically avoided, " said Tanya
Jeradechachai, vice president of ingredient solutions,
MGP Ingredients Inc. " This results in a finished baked
product with a light-colored crust (less browning) and
a smaller loaf volume due to less leavening action by
the yeast. "
Starch is another critical component of wheat flour
that isn't keto-friendly but very functional in a bread
formulation. Ms. Jeradechachai said the company's
RS4 resistant wheat starch functions in a similar way to
64 Baking & Snack February 2022 / www.bakingbusiness.com
wheat starch in baking while still minimally contributing
to net carbs.
" When we use the wheat RS4 in baking, we also incorporate
wheat proteins to impart viscoelastic properties, "
Ms. Jeradechachai said. " We have six wheat protein
isolates that differ in their elasticity and extensibility
properties and can provide clean label opportunities. "
Corbion developed a keto-friendly yeast-leavened
bread. Key ingredients are resistant starch, wheat protein
isolate, vital wheat gluten, oat fiber, yeast, oil/shortening,
salt, inulin and enzymes. The enzymes improve dough
structure, which results in higher loaf volume and finer
cell structure. They also enhance crust color and provide
some sweet flavor without significantly changing the total
net carbohydrate content.
Non-keto-friendly ingredients - wheat flour, sugar,
starch - provide some of the most significant functionality
in baked goods.
" The tenderness you get from soft wheat flour and
sugar can be difficult to match, " said Brook Carson, vice
president of research and development, Manildra Group
USA. " It can be done with a strategic balance of proteins
and fibers. "
Manildra Group's keto ingredient system includes resistant
wheat starch, which provides the starchy component.
Wheat protein provides structure.
" Wheat proteins are available with a wide variety of
functional attributes that can contribute to the optimal
texture for these products. With varying degrees of elasticity
and extensibility, it is easy to achieve the optimal
rheology throughout process and eating properties in
the finished product, " Ms. Carson said. " Resistant wheat
starch is the preferred fiber because it does not have a
considerable impact on the absorption or processing
characteristics when compared to other fibers. "
Finding an ingredient system can provide a keto
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