Baking & Snack - May 2021 - 50

FLAVORS

Chocolate can hide a
multitude of off-notes
from protein, fiber or
even added caffeine.

©Victor Moussa - stock.adobe.com

sidered a delivery vehicle for protein ingredients. This
is precisely why protein fortification continues to trend
in the baked goods sector. It's a convenient way to make
these carbohydrate-laden foods more attractive to the
growing number of consumers who want more protein
in their diet.
When it comes to protein fortification, most bakers
opt for plant-based options to keep products vegan, or
at least dairy free. To add enough plant protein to make
a content claim - a " good source of protein " claim must
provide more than 10% of the Daily Value (DV) of protein per serving, while products making an " excellent
source of protein " claim must contain more than 20%
DV - bakers will often blend plant proteins, as using
one plant protein by itself may create challenges with
taste and texture. Even blends often require some assistance from masking flavors.
" Sports performance consumers are often looking for
different delivery formats outside of the traditional highprotein bar, whether it be cookies, brownies or muffins, "
said Erik Williams, applications manager-health and
wellness and beverage, Virginia Dare Extract Co. " Plantbased, non-allergen, high-protein bakery is no longer a
trend. It's here to stay.
" Common plant protein sources include pea, brown
rice, chickpea, fava bean, quinoa, pumpkin seed and
hemp, " he continued. " These proteins often create taste
challenges such as bitter, earthy, beany and barny offflavors. Using masking flavors will reduce these offflavors and increase the desirable flavors in the bakery product. "
He cited the example of a baker who decided to
launch a plant-based version of their high-protein chocolate chip cookie that contains 20 grams of protein per
serving.
" After switching from whey protein to pea and brown
rice protein, they were getting very earthy and bitter flavors, " Mr. Williams explained. " By using a special mask-

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

ing system designed to reduce bitter notes and also mask
the protein off-notes from pea and brown rice protein,
the developer was able to improve upon the flavor using a single masking system while keeping their original
chocolate chip flavor profile. "
Building on the plant-based trend, bakers are increasingly exploring the addition of whole, identifiable nuts
and seeds for crunch and visual appeal. Being high in
fat, care must be taken to prevent oxidation. Masking
flavors may assist with hiding any rancid off-notes that

ELIMINATING OR
REDUCING SUGAR MAKES
OTHER LESS-DESIRABLE
FLAVORS STAND OUT.
may be produced towards the end of the baked goods'
shelf life. Nut, legume and vegetable flours are being
added to support plant-based claims. These flours may
also benefit from masking flavors.
" The addition of omega-3 fatty acids can signal to
consumers that they may gain heart health and balanced
inflammation benefits, " Ms. Santoro said. " However,
omega-3 ingredients like flaxseed or isolated docosahexaenoic acid can give off a fishy smell and taste. Flavor
masking technology helps make these fishy notes less
pronounced for a satisfactory grain-based baked good. "
While plant proteins are gaining traction in baked
goods, dairy proteins stay popular because of their quality and ease of use. Still, they may require some masking
flavor assistance.
" High amounts of dairy protein can contribute offnotes such as a cardboard, cooked and denatured protein, and green, grassy notes, " Ms. Rojek said. " In a highprotein cookie, we used clotted cream and butter flavor
to mask the off-notes. Additionally, we selected a choco-


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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
Baking & Snack - May 2021 - 6
Baking & Snack - May 2021 - 7
Baking & Snack - May 2021 - 8
Baking & Snack - May 2021 - 9
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Baking & Snack - May 2021 - 11
Baking & Snack - May 2021 - 12
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Baking & Snack - May 2021 - 21
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https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
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