Chapter 17 Healthful and SpecialNeeds Baking Consumer Concerns

Chapter 17 Healthful and Special-Needs Baking

Consumer Concerns • Consumers are concerned about foods containing certain ingredients or additives. Some reasons for their concern are: – A preference for certain foods – Concerns about diet and weight management – Allergies to common food ingredients • Some common ingredients that can cause allergies include: – – – – – Wheat flour, or gluten Sugar Fats Eggs Soy products and dairy products Peanuts Tree nuts Alcoholic beverages Chocolate On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Nutrition Basics • Adequately addressing the health concerns of patrons requires a two step program: – First, all staff who come in contact with the public must have access to, or be aware of, the list of all ingredients in all products. – Second, build a repertoire of products that have reduced fat, sugar, wheat or dairy content. • Make alternative breads or desserts available. • Familiarize staff with newer products that can modify baking formulas. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Specific Dietary Concerns • Allergies to wheat, dairy, nuts, eggs and soy are widespread, affecting millions. – Celiac disease is the inability to digest gluten, a protein in wheat – Lactose, the natural sugar found in milk and dairy products, can cause digestive problems for some people. • Even minute quantities of the allergen, such as peanut oil residue in a frying pan, can cause an allergic reaction. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Developing and Modifying Formulas • When modifying a traditional formula, there are three principles to be followed: – Reduce the quantity of an ingredient when the reduction will have little or no effect on the final product but results in a healthier profile. – Replace the ingredient or cooking method with an alternative that does the least to change the flavor, texture or appearance. – Eliminate the ingredient if doing so does not appreciably change the product. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Alternative Fats • Fat – Naturally fat-free desserts include many fruit preparations, sorbet, angel food cake, and meringue. – Select fat substitutes based on the function of the fat in the formula. • Oils, fruit purees, margarine can be used depending on the application. • Reduced fat dairy products can usually be substituted for fullfat versions. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Alternatives to Eggs • Understand the functions of eggs in a formula before using substitutes. • Eggs contribute to structure; incorporate air when beaten; provide liquid, fat and protein; and emulsify fat with liquid ingredients. • Read the label on commercial egg substitutes as they may not be lower in fat. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Lactose Alternatives • Lactose-free dairy products exist and can be suitable for those allergic to milk. • Soy milk is another possible alternative to dairy milk. – Soy milk tends to brown prematurely; reduce temperatures and baking times when using it. • Make a milky substance from nuts and water such as ground almonds or walnuts. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Alternatives to Wheat • Wheat flour is essential for the structure of most baked goods. • Use formulas designed to be made with specific non-gluten forming flours. – Buckwheat, amaranth, bean, flax, millet and sorghum flours are popular alternatives. – Stabilizers and gums help build structure in bread formulas made without wheat flour. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Sugar Alternatives and Substitutes • Sugar sweetens, adds structure, texture and volume to baked goods. • Finding an alternative that provides all functions may be difficult. – Other natural sugars from dates, maple or brown rice can work. – Honey may work as a sugar substitute when dry granulated sugar does not constitute a large percent of the formula. – Noncarbohydrate sweeteners or high-intensity sweeteners may be used but not all work in baked goods. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Adding Fiber • Fiber, an important component in the diet, is one many American lack. Fiber is found in whole grains, fruits and vegetables. • Adding fiber can be achieved by: – Replacing some white flour with whole wheat flour, bran and or oatmeal in formulas – Adding ground flax seed to formulas – Adding some fruit puree to a formula On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Alternative Ingredients and Substitutes On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Alternative Ingredients and Substitutes (cont’d) On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Vegetarians and Weight Loss Diets • Vegetarians can be: – – Egg eaters (ovo) Dairy eaters (lacto) Both egg and dairy (lacto- ovo) Strict (vegan) • Low-carbohydrate diets for weight loss are popular and require control of: – Flour – Sugar – Fruits On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.