Chapter 17 Healthful and Special-Needs Baking. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On.

Chapter 17

Healthful and Special-Needs Baking

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Consumer Concerns

• Consumers are concerned about foods containing certain ingredients or additives. Some reasons for their concern are:– A preference for certain foods– Concerns about diet and weight management– Allergies to common food ingredients

• Some common ingredients that can cause allergies include:– Wheat flour, or gluten– Sugar– Fats– Eggs– Soy products and dairy products– Peanuts– Tree nuts– Alcoholic beverages– Chocolate



Nutrition Basics

• Adequately addressing the health concerns of patrons requires a two step program:– First, all staff who come in contact with the public must have

access to, or be aware of, the list of all ingredients in all products.

– Second, build a repertoire of products that have reduced fat, sugar, wheat or dairy content.

• Make alternative breads or desserts available.• Familiarize staff with newer products that can modify baking

formulas.



Specific Dietary Concerns

• Allergies to wheat, dairy, nuts, eggs and soy are widespread, affecting millions.– Celiac disease is the inability to digest gluten, a protein

in wheat– Lactose, the natural sugar found in milk and dairy

products, can cause digestive problems for some people.

• Even minute quantities of the allergen, such as peanut oil residue in a frying pan, can cause an allergic reaction.



Developing and Modifying Formulas

• When modifying a traditional formula, there are three principles to be followed:

– Reduce the quantity of an ingredient when the reduction will have little or no effect on the final product but results in a healthier profile.

– Replace the ingredient or cooking method with an alternative that does the least to change the flavor, texture or appearance.

– Eliminate the ingredient if doing so does not appreciably change the product.



Alternative Fats

• Fat– Naturally fat-free desserts include many fruit

preparations, sorbet, angel food cake, and meringue.– Select fat substitutes based on the function of the fat in

the formula.• Oils, fruit purees, margarine can be used depending on the

application.

• Reduced fat dairy products can usually be substituted for full-fat versions.



Alternatives to Eggs

• Understand the functions of eggs in a formula before using substitutes.

• Eggs contribute to structure; incorporate air when beaten; provide liquid, fat and protein; and emulsify fat with liquid ingredients.

• Read the label on commercial egg substitutes as they may not be lower in fat.



Lactose Alternatives

• Lactose-free dairy products exist and can be suitable for those allergic to milk.

• Soy milk is another possible alternative to dairy milk.– Soy milk tends to brown prematurely; reduce

temperatures and baking times when using it.

• Make a milky substance from nuts and water such as ground almonds or walnuts.



Alternatives to Wheat

• Wheat flour is essential for the structure of most baked goods.

• Use formulas designed to be made with specific non-gluten forming flours.– Buckwheat, amaranth, bean, flax, millet and sorghum

flours are popular alternatives.– Stabilizers and gums help build structure in bread

formulas made without wheat flour.



Sugar Alternatives and Substitutes

• Sugar sweetens, adds structure, texture and volume to baked goods.

• Finding an alternative that provides all functions may be difficult.– Other natural sugars from dates, maple or brown rice can work.– Honey may work as a sugar substitute when dry granulated

sugar does not constitute a large percent of the formula.– Noncarbohydrate sweeteners or high-intensity sweeteners may

be used but not all work in baked goods.



Adding Fiber

• Fiber, an important component in the diet, is one many American lack. Fiber is found in whole grains, fruits and vegetables.

• Adding fiber can be achieved by:– Replacing some white flour with whole wheat flour,

bran and or oatmeal in formulas– Adding ground flax seed to formulas– Adding some fruit puree to a formula



Alternative Ingredients and Substitutes



Alternative Ingredients and Substitutes (cont’d)



Vegetarians and Weight Loss Diets

• Vegetarians can be:– Egg eaters (ovo)

– Dairy eaters (lacto)

– Both egg and dairy (lacto- ovo)

– Strict (vegan)

• Low-carbohydrate diets for weight loss are popular and require control of:– Flour

– Sugar

– Fruits

Chapter 17 Healthful and Special-Needs Baking. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On.

Documents

textbook of baking

baking formulas

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specialneeds baking

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pastry fundamentals