Baking & Snack - May 2021 - 47

FORMULATION
Flavors

taste is
by Donna Berry

A

KING

Adding value to baked goods and differentiating through
positive nutrition are not new, but some of the ingredients being incorporated to further that goal are different
from the past. Think nut flours and pea protein. Think
plant extracts and omega-3 fatty acids. Think energizing
compounds and multiple vitamins and minerals. Bakers
need to learn how to manage their inclusion, especially
when numerous functional ingredients are added. This
often requires the use of masking flavors.
" Incorporating ingredients like nuts and seeds or
whole grains can signal to consumers that a product
may have nutritional value and benefits; however, these
ingredients may also produce undesirable flavors while
baking, " said Hanna Santoro, senior bakery scientist,
ADM. " Masking flavors are sometimes used when bakers are making better-for-you bakery offerings.
" Bakers may also find the need to use masking flavors
when reducing or omitting ingredients, such as sugar,
salt and fat, " she continued. " Removing these ingredients
can leave foods tasting bland. Whether formulators are
adding in or reducing ingredients, masking flavors can
help smooth out the final flavor profiles in baked goods. "
Today's food science technology allows formulators
to understand the root cause of off-flavors and how to
correct them.
" In some cases, masking flavors can block the taste

Nutrient boosts to
baked goods may
require an assist
from flavor maskers.

buds from detecting the undesirable notes, " said Margaret
Walther, applications technologist, Synergy Flavors. " We
can use analytical chemistry to understand what may be
causing unwanted off-notes and find or create a masking
solution that would best suit the application. "
Many factors go into creating a masking flavor for a
particular product, said Antelmo Tristiani, senior flavor
chemist at Synergy Flavors.
" The main question is, 'what are we trying to mask?'
Different situations arise from new products being developed in today's market, " he said. " We first saw these
issues when soy-based products hit the market years
ago, as they tend to have what consumers view as an
unpleasant mouth-coating and beany taste profile. The
newer products in the market today present a myriad of
taste challenges because they could have a flavor profile
such as nutty, earthy, astringent or fatty, which sometimes creates multiple combinations of off tastes. "

Whole grains can carry
bitter, earthy and even
cardboard flavor notes
that bakers will want to
cover up to appeal to
consumers.
©creativeye - stock.adobe.com

Fortification frenzy
Giving foods a boost of extra nutrition is known as fortification. This is not to be confused with enrichment,
which refers to the addition of micronutrients depleted
during processing. With both practices, bakers may
encounter taste and stability challenges that need to be
addressed early in the development process.

www.bakingbusiness.com / May 2021 Baking & Snack 47


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Baking & Snack - May 2021

Table of Contents for the Digital Edition of Baking & Snack - May 2021

Baking & Snack - May 2021 - Intro
Baking & Snack - May 2021 - 1
Baking & Snack - May 2021 - 2
Baking & Snack - May 2021 - 3
Baking & Snack - May 2021 - 4
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