Baking & Snack - May 2024 - 61

This allows them to either reverse course easily if they take a
wrong turn and to understand the threshold for when more
dramatic changes are needed for their application.
Bob Ferraro, principal application scientist, sweet applications,
Sensient Flavors & Extracts, suggested working on
functionality first when lowering sugar levels.
" Once you get the product to the texture and mouthfeel
that you are happy with, you can go back and improve the
sweetness perception and flavor of the baked item, " he said.
" With most baked items, there is no one-size-fits-all. A fiber
or flavor system may work in one baked item but not as well
in another. Most sugar reduction systems are customized to
meet the specific needs of the customer. "
King said making sugar-free baked goods is a real challenge,
especially for products like cakes that rely on sugar
for leavening. But he said a deep reduction of sugar, even
half or more, is manageable.
HIGHER SUGAR REDUCTIONS
REQUIRE MORE BULKING
AGENTS, WHICH WILL AFFECT
TASTE PERCEPTION.
" Targeting a 50% sugar reduction is pretty easy, " he said.
" You would still be back-filling with allulose and erythritol.
You just give it a little bit of a nudge with some high-intensity
sweeteners. And then use half the sugar. You could even
use a quarter of the sugar and backfill with the rest because
you'd only be using the sugar to activate your leavening. "
Bulking and texture
In addition to compensating for taste when decreasing the
sugar content, bakers must replace its bulk and functionality,
including mouthfeel, browning and more.
" The greatest challenge posed by sugar reduction in baked
goods is effectively replacing the three key functions that
sugar provides: rising, browning and binding, " said Michelle
Yin, technical sales, Howtian. " Sugar is pivotal in the rising
of cakes and breads, so by simply removing sugar, it results
in a denser texture with the product losing fluff. If sugar is
replaced by other sweeteners, these substitutes may have different
melting points, and this could also reduce the rise. "
She said that sugar plays a key role in binding and requires
the correct ratio of sugar, flour and butter. Removing sugar
requires adding the missing volume back with other ingredients,
which may affect the product's texture and moistness.
" Lastly, sugar caramelizes when baked, enhancing the appearance,
scent and taste of the baked good, " Yin added.
Polyols are cost-effective bulking agents that reduce sugar
but must be used judiciously to avoid digestive discomfort,
Shinsato said.
" Crystalline maltitol is considered a one-for-one replacewww.bakingbusiness.com
/ May 2024 Baking & Snack 61
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North Dakota Difference
Call 1-800-538-7721 * www.ndmill.com
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Baking & Snack - May 2024

Table of Contents for the Digital Edition of Baking & Snack - May 2024

Baking & Snack - May 2024 - Intro
Baking & Snack - May 2024 - 1
Baking & Snack - May 2024 - 2
Baking & Snack - May 2024 - 3
Baking & Snack - May 2024 - 4
Baking & Snack - May 2024 - 5
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