Baking & Snack - May 2024 - 54

KETO-FRIENDLY FORMULATING
ergy levels for people following a keto diet, " Hodges said.
" They can provide essential vitamins and fatty acids.
Oils with increased oleic acids are also garnering more
attention in this space. Because oleic is a monounsaturated
fatty acid, it can support nutrition needs in addition
to delivering oxidative- and shelf-stability. "
Additional ingredient considerations
Sweet baked goods require the addition of ingredients
that provide sweetness without - or with minimal
- carbohydrates. This can be achieved with some
sugar alcohols, soluble fibers and even flavor extracts
and modifiers.
" When removing the sugar-based carbohydrates for
keto-friendly applications, it is recognized that polyols
and allulose can be subtracted to obtain the total net
carbs in a product, " said Eric Shinsato, senior project
leader, technical service at Ingredion.
Erythritol and maltitol are often found in keto-friendly
products. Erythritol is considered more label-friendly while
Sweet baked goods
require the addition
of ingredients that
provide sweetness
and minimal
carbohydrates.
©Mara Zemgaliete-stock.adobe.com
properties can help build structure and prevent oils from
leaching out of the products. Using soy protein isolate
for any application is favorable because it is functionally
versatile and very cost effective. In addition, soy protein
isolate has a high Protein Digestibility Corrected Amino
Acid (PDCAAS) score, which ultimately allows the formulator
to declare a higher Percent Daily Value (DV) of
protein on their finished products. "
The PDCAAS is used to assess the quality of all proteins.
It is based on the types and amounts of amino
acids in the food as well as the overall digestibility. The
PDCAAS values range from 0.0 to 1.0, where values are
truncated to a maximum score of 1.0, which cows' milk,
casein, whey, eggs and soy protein all possess. Most
plant protein sources have much lower values.
The Percent DV for protein is determined using
PDCAAS; the Percent DV determines the type of protein
content claim a food can carry. A food making a " good
source of protein " claim must contain at least 5 grams
of complete protein per serving. To make an " excellent
source of protein " claim, that number jumps to 10 grams.
This makes soy an attractive ingredient in ketofriendly
baked goods. However, soy can't be used in
products with an allergen-free claim.
" If you need a plant protein that is allergen-friendly,
we offer a highly soluble fava bean protein, " Kadlec said.
" It has a neutral flavor that blends well in baked goods. "
While the true keto diet prioritizes consumption of
large amounts of fat, keto-friendly is more about the reduction
in all carbohydrates. Fat selection, however, remains
important from a health and wellness perspective.
" Fats and oils can provide satiety and help sustain en54
Baking & Snack May 2024 / www.bakingbusiness.com
maltitol is used as a one-for-one replacement for sugar.
" Allulose is also used in combination with polyols to
lower the net carbs, " Shinsato said. " Allulose functions
as a bulk sugar replacer and humectant, provides color
and a clean, sweet taste, and contributes no total or added
sugars. High-potency sweeteners like stevia are also
used to build back the desired sweetness. "
TO ADD BACK SOME OF THE
VITAMINS AND MINERALS LOST
THROUGH THE REPLACEMENT
OF ENRICHED WHEAT FLOUR,
BAKERS MAY USE A NUTRIENT
PREMIX CONTAINING THESE
MICRONUTRIENTS.
Another challenge with removing sugar-based carbohydrates
is the lack of sugar available for yeast function
in yeast-leavened baked goods. Lallemand Baking developed
an enzyme solution - Essential FSA 2013 - to
provide yeast the fuel it needs to fully function.
Luc Casavant, senior baking technologist, Lallemand
Baking, explained that the enzymes in Essential FSA
2013 convert damaged starch from the formulation into
fermentable sugars, which then help the dough proof to
the desired height.
Hydrocolloids tend to be part of keto-friendly baked
goods systems. They may assist with retaining moisture,
creating a gel and managing viscosity. This in turn influences
machinability and contributes to dough strength.
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