Baking & Snack - March 2022 - 50

FLAVORS
sweet and smooth flavor while also offering a perception
of creaminess. "
In addition to vanilla, maple and caramel-type flavors
can contribute a sense of creaminess or milkiness to a
bakery application.
" A lot of times, these flavors will trigger the memory
of home baking and give a person more of a nostalgic
feeling, " said Roni Eckert, senior food scientist, Wixon.
Mouthfeel considerations are paramount with meltin-your
mouth sweet baked goods. That's because melt
influences the way flavor is delivered and perceived.
Because vegan fats do not have the same fat content as
butter, nor the same fatty acid profile, they do not have
the same melting point. This may impact the mixing of
batters and doughs, as well as bake times.
" A more challenging aspect of butter replacement is
Cheese can be a
difficult flavor to
recreate without
the right spice
blend to deliver
proper flavor
and texture.
Lesaffre
encountered when looking at laminated products, " Ms.
O'Shaughnessy said. " The flavor must withstand double
processing where the fat being used is flavored first
and then must survive the processing and baking steps
where flavor can easily be lost if the levels and flavor are
not correct. "
Ms. Santoro offered the shortbread cookie as an example
of how a fat is contributing not just flavor but also
texture and function.
" Consumers expect a certain level of buttery flavor
and crumbly texture when biting into this type of
Masking flavors neutralize
undesirable notes and emphasize
the desirable flavors.
T. Hasegawa USA
cookie, " Ms. Santoro said.
" Our vegan butter flavors
are designed to
help with creating
the same taste and
mouthfeel that you
would get from traditional
shortbread. It's
also incredibly useful
in other vegan offerings,
like buttercream frostings
and brownies. "
Vegan cheesecakes have
multiple challenges. The
graham cracker taste is typically
made with butter and the
cream cheese contains dairy,
and in New York-style cheesecake,
that cream cheese gets whipped with
whole eggs.
" The plant-based cream cheese bases that are being
used often come with a bitter and astringent taste, " said
Meg Jurcan, scientist, Sensient Flavors & Extracts. " A
masker can help remove that and help you get a more
traditional tasting product. A dairy-free butter flavor
works in the crust. It is also useful in vegan puffed pastry,
as it adds mouthfeel. "
Eggs do more than flavor
Eggs provide many functions in baked goods, ranging
from emulsification to leavening to moisture management.
There's not one single ingredient that can directly
replace eggs, meaning a systems approach is required.
This involves two or more ingredients, each with its own
sensory drawbacks.
" There is no one-size-fits-all solution, " Ms.
O'Shaughnessy said. " Our approach is to first address
the functionality piece before choosing the ingredients
to work with to deliver an end product comparable to
one baked with eggs. Once this step is done, the major
obstacle to overcome is taste. We recently worked on a
project developing plant-based brioche products, which
included fillings such as custard and curds. Flavors
were used in both the brioche dough and in the bakestable
fillings. "
Aquafaba, the viscous water produced during the
cooking of legumes, such as chickpeas, is trending as
an egg replacer in baked goods because of its superior
emulsifying, thickening and foaming properties. It's one
50 Baking & Snack March 2022 / www.bakingbusiness.com
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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
Baking & Snack - March 2022 - 15
Baking & Snack - March 2022 - 16
Baking & Snack - March 2022 - 17
Baking & Snack - March 2022 - 18
Baking & Snack - March 2022 - 19
Baking & Snack - March 2022 - 20
Baking & Snack - March 2022 - 21
Baking & Snack - March 2022 - 22
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Baking & Snack - March 2022 - 24
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Baking & Snack - March 2022 - 26
Baking & Snack - March 2022 - 27
Baking & Snack - March 2022 - 28
Baking & Snack - March 2022 - 29
Baking & Snack - March 2022 - 30
Baking & Snack - March 2022 - 31
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Baking & Snack - March 2022 - 49
Baking & Snack - March 2022 - 50
Baking & Snack - March 2022 - 51
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