Baking & Snack - March 2022 - 47

FORMULATION
Flavors
FLAVORING
VEGAN
BAKED
GOODS
Flavor modulation can help mask off-notes and improve mouthfeel in vegan formulations.
by Donna Berry
A
As bakers attempt to add value and differentiate their
products with vegan formulations, they often encounter
undesirable flavor development as well as a lack of
" wow. " Flavor extracts may assist by masking off-notes,
modulating mouthfeel and boosting characterizing
notes to deliver the deliciousness consumers expect.
" When we think of premium bakery products, we
typically think of buttery, egg-enriched and indulgent
cream-based fillings, " said Susan O'Shaughnessy, senior
applications specialist, Edlong. " As bakers move into the
plant-based space, they are faced with the challenge of
not only replicating the taste of these ingredients but
also their functionality to create products that stand out
in terms of texture and mouthfeel. "
When replacing ingredients with vegan alternatives,
bakers may lose some of the indulgent textures and flavors
in their finished products.
" We often find there to be off-notes and a grittier
mouthfeel from many vegan replacement ingredients
across the board, " said Gina Maioriello, applications
technologist, Synergy Flavors. " This can add to the problem
we face with indulgence while giving the product an
off-putting texture. Finding the right combination of ingredients
for the type of product being used is key with
the help of flavor modulation to balance the taste and
smooth out the mouthfeel. "
Identifying off-notes
Eliminating dairy and eggs from baked goods results in
an increase in plant-based ingredients, many of which
bring undesirable sensory notes. Nuts, seeds and whole
grains tend to be high in unsaturated fatty acids, which
are susceptible to oxidation. When that happens, a
rancid flavor develops. Plant proteins, on the other
hand, may contribute bitter off-notes. Some fibers will
do the same. The lack of " wow " may occur when vegetable
oil substitutes for butter, plant-based hydrocolloids
or proteins replace eggs, and real cheese and other
dairy ingredients.
" Most vegans also stay away from refined sugar due
to some animal products being used in its production, "
said Yannick Leen, business unit director, sweet, Symrise
Inc. " Brown sugar, agave syrup, coconut sugar and others
are frequently substituted in its place, and each can
bring its own sweetness and textural differences. "
Bakers can use masking flavors to get more funcwww.bakingbusiness.com
/ March 2022 Baking & Snack 47
Vegan cheesecakes
must replace
dairy ingredients
in both the crust
and the batter
without losing both
functionality and
flavor.
ADM
http://www.bakingbusiness.com

Baking & Snack - March 2022

Table of Contents for the Digital Edition of Baking & Snack - March 2022

Baking & Snack - March 2022 - Intro
Baking & Snack - March 2022 - 1
Baking & Snack - March 2022 - 2
Baking & Snack - March 2022 - 3
Baking & Snack - March 2022 - 4
Baking & Snack - March 2022 - 5
Baking & Snack - March 2022 - 6
Baking & Snack - March 2022 - 7
Baking & Snack - March 2022 - 8
Baking & Snack - March 2022 - 9
Baking & Snack - March 2022 - 10
Baking & Snack - March 2022 - VDGa
Baking & Snack - March 2022 - VDGb
Baking & Snack - March 2022 - 11
Baking & Snack - March 2022 - 12
Baking & Snack - March 2022 - 13
Baking & Snack - March 2022 - 14
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Baking & Snack - March 2022 - 20
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Baking & Snack - March 2022 - 27
Baking & Snack - March 2022 - 28
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Baking & Snack - March 2022 - 30
Baking & Snack - March 2022 - 31
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Baking & Snack - March 2022 - 46
Baking & Snack - March 2022 - 47
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Baking & Snack - March 2022 - 49
Baking & Snack - March 2022 - 50
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