Baking & Snack - February 2022 - 66

'mask' the pea protein, " said Casey McCormick, director
of product development, Sweegen. " Monk fruit is often
paired with stevia to deliver a higher level of sweetness
in the finished good. Using these together can deliver
the most sweetness without overemphasizing the linger
that can be observed when they are used individually at
higher levels. "
Clean label,
added-nutrition
replacement
ingredients can
hit on other
health trends that
keto-conscious
consumers want.
General Mills
friendly path forward rather than a single ingredient.
" The key to successfully creating our low net-carb flour
blend was achieving the right balance and combination of
dietary fibers and grains, " said Lindsey Morgan, head of
product marketing, Ardent Mills. " It is made without the
addition of nuts or nut flour and contains gluten, allowing
customers to run on their current equipment without
significant changes. "
Dairy proteins can also be part of the solution. Unlike
most plant proteins, dairy proteins are complete proteins,
meaning they contain all nine essential amino
acids in the proportion best used by the human body.
This further contributes to the keto-friendly product's
healthful halo.
" Casein-based ingredients, such as milk protein concentrate
and micellar casein concentrate, will
bind more water than whey protein concentrate
or isolate, " said Kimberlee
Burrington, director of training,
education and technical development,
American Dairy Products
Institute. " Depending
on
the
protein used, the formulation might
require more water to make a dough
workable. Additional water means
you will have more to bake out. "
Glanbia Nutritionals developed a
line of flour replacement solutions
that can be used for keto-friendly
baked goods. It includes a flour replacement
designed for yeast-risen
breads that supplies an excellent
source of (dairy and plant) protein
in one serving of bread.
Pea protein has become a
popular plant-based option. The
challenge here is that it is not a
complete protein. It also brings a
flavor profile that is not typical for
baked goods.
" While flavor maskers can help
with this off flavor, the development
tool most appreciated by
consumers is to bring a high level
of sweetness that will effectively
66 Baking & Snack February 2022 / www.bakingbusiness.com
How sweet it is
Sugar provides so much more than sweetness. This
is why keto-friendly sweet baked goods come with
unique challenges.
Aldi offers keto chocolate chip cookies that have zero
grams net carbs per serving. Almond flour is the first ingredient.
There's nothing vegan about these cookies, as
butter and egg whites are key ingredients. Erythritol and
stevia deliver solids and sweetness. The chocolate chips
rely on inulin and erythritol.
" Classic chocolate chip cookies utilize gluten from
flour to create a structure to the cookie and sugar to help
build out the bulk, " Mr. McCormick said. " Almond flour
and egg whites together can help rebuild the structure,
while inulin and erythritol can create the bulk along
with compensating for some of the missing sweetness.
A stevia ingredient with a higher sweetness equivalence
can provide the remaining gap in sweetness. "
Inulin also provides nutritional benefits on top of
functionality that can be appealing for keto-conscious
consumers.
" Inulin - and its shorter-fructose-chain counterpart,
oligofructose - work very well in chocolate chip cookies
to provide a source of proven prebiotic fiber to support
digestive health, " said Kyle Krause, North American
regional product manager, Beneo Inc. " These ingredients
differ in terms of degree of polymerization, thus can
be chosen accordingly to help with the type of texture
wanted in such a cookie: soft or crispy. "
With some sweet treats, chewy is the target texture.
The Clif Bar & Co., for example, now offers Luna Keto
Brownie Bites, which were designed to have a texture
that mimics a fudgy brownie. The first five ingredients
are cassava fiber, almond flour, dates, soy protein concentrate
and sugar-free (chocolate) chips.
" Erythritol is not a stand-alone ingredient in bakery
products because it misses some of sugar's key functional
properties, " Mr. Christensen said. " While it does contribute
sweetness and bulk and helps lower water activity,
erythritol doesn't give the spread we expect in some
baked goods nor will it contribute to browning.
" Soluble fibers like inulin are often used to counCreating
a keto-friendly bread must clear several hurdles,
including replacing wheat flour and adding moisture.
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