Baking & Snack - May 2021 - 49

High-protein baked goods
may benefit from dairy
ingredients to mask beany
protein flavors.

We Turn
it into

etienne@vosk-praha.cz

and  heat,  are perceived
during consumption.
These modulators may
be used to complement
characterizing notes, elevating them
to their true potential. They may also enhance various tastes
in a system, such as sweet, thereby allowing for a reduction
of sugar. In fortified foods, modulators are typically added to
subdue off-flavors from ingredients in the system, allowing
the characterizing flavor to shine. Their one and only goal is
to deliver preferred taste.

Absolving the bitterness of whole grains
Bitter, earthy and even cardboard are flavors sometimes associated with whole grains, ancient grains and heirloom varieties of familiar grains, such as barley and oats. Some fiber
ingredients may further enhance these off-notes.
" Grain-based baked goods that have spelt, oats or quinoa as base ingredients, for example, may produce a bitter
taste and create unpleasant flavors in finished products, "
Ms. Santoro said. " We create customized solutions for each
unique grain-based formulation by tapping our masking
solutions and starch and gum systems to develop a uniform
flavor that more closely resembles traditional wheat flours. "
Dairy flavors like milk and cream provide a way to mask
these off-notes. In whole-wheat low-sugar muffins, Renata
Rojek, principal scientist and lab technician supervisor, The
Edlong Corp., found that spray-dried milk flavor helped
hide these off-notes. She also included some sweet flavor
enhancement to enhance sugar perception, which further
masked the grainy and bitter taste.
" Both flavors worked really well together, giving the
whole wheat muffins a better milky and creamy flavor profile with a touch of sweetness, " she said. " The spray-dried
milk flavor also did the trick in unflavored whole grain
crackers. In this matrix, the milk flavor had a smooth finish
that contributed a unique sweetness all by itself. "
These flavors can also ameliorate the drying-out effect
consumers may experience with whole grains.
" Whole grains may become difficult to swallow because
of their mouth drying effect, " Ms. McBride said. " Masking
flavors - often dairy or sugar flavors - may assist by contributing richness and indulgence, providing for a more enjoyable eating experience. "

Smoothing over protein flavors
Masking flavors have become almost necessary in highprotein baked goods, which historically have not been con-

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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
Baking & Snack - May 2021 - 5
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