Baking & Snack - May 2024 - 50

KETO-FRIENDLY FORMULATING
nutrients closely associated with wheat flour.
Today's bakers have a toolbox of carbohydrate replacements
that build nutrition back into the product.
And when opting for the " keto-friendly " descriptor,
there's more flexibility in the product's nutrition
profile.
ADM recently launched a keto-friendly flour replacer.
It functions as a one-to-one replacement for
wheat flour.
" It contains a blend of wheat and pea proteins, fibers
and resistant starch with a clean, neutral flavor
and incredible functionality, enabling easeof-use
when developing pizza crusts,
breads, tortillas, pancakes, crackers
and biscuits, " LaBine said. " In addition,
our portfolio of ancient
grains and seeds, including
flax, hemp, chia and custom
blends, can help elevate ketofriendly
products and support
clean label goals as they are
wholesome, recognizable ingredients
with positive nutrition
attributes and visual appeal. "
Another common wheat flour
replacement is a combination of resistant
wheat starch and wheat proteins. The
ratio of the two varies by application, with
blends customized to achieve desired
finished product attributes.
" Our resistant wheat starch
is an excellent fiber option because
it provides absorption
similar to flour, " Carson said.
" It is a good fiber option for
maintaining the color and
texture you would expect
from standard bakery products.
And our wheat proteins
complement the resistant starch
in order to add protein back, thereby
creating the structure of the flour. "
Sound easy? It's not. It's a product-byLow-sugar
products
with
fewer net carbs
allow consumers
a permissible
indulgence.
Catalina Crunch
product consideration.
" Using too much protein and fiber can lead to a heavy
and dense texture, which is especially undesirable for
cakes and cookies, " said Michael Buttshaw, vice president
of ingredient solutions sales and research and development,
MGP Ingredients. " Wheat resistant starch
type 4 (RS4) is commonly used to help reduce bulking
and create a light texture in these products. We also are
seeing more wheat protein isolates in baked formulas to
provide a softer texture while preserving freshness with50
Baking & Snack May 2024 / www.bakingbusiness.com
EARLY GENERATIONS OF KETO
BAKED GOODS WERE CRITICIZED
FOR THEIR LACK OF PROTEIN
AND FIBER, TWO NUTRIENTS
CLOSELY ASSOCIATED WITH
WHEAT FLOUR.
Wheat RS4 functions like wheat starch in baked
goods. It does this with a minimal contribution to the
net carbohydrate levels. It also can boost fiber and lower
calories.
" In addition to these benefits, our RS4 has demonstrated
advantages in human clinical studies for digestive
wellness and metabolic syndrome, including lowering
postprandial blood glucose, reducing cholesterol
and decreasing body fat percentage, " Buttshaw said.
Blue Diamond Growers' wheat flour substitute is a
blend of almond flour and almond protein. Both ingredients
are commonly used in keto-friendly baked goods.
" Almond flour, when combined with almond protein,
contributes to the ease of forming a cohesive dough and
to the desired texture of finished products, " said Laurie
Colin, senior technical business development manager,
Blue Diamond Growers. " This may also have a positive
Many snack foods are limiting carbs while increasing protein content.
Crisp Power
out artificial preservatives. "
Using the wheat RS4 in baking with wheat proteins
imparts viscoelastic properties, he said.
" Vital wheat gluten or other protein concentrates have a
higher net carb count than wheat protein isolates, " Buttshaw
explained. " The common strategy to create a keto-friendly
product with a low net carb count is by combining the
wheat RS4 with wheat protein isolates. Because of the range
of properties of wheat protein isolates, from extensible to
elastic, and by understanding ingredient functionality, we
can create all kinds of keto-friendly flour suitable for yeastleavened
or chemically leavened bakery applications. "
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Baking & Snack - May 2024

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