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Chapter 17

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

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Chapter 17

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  1. Chapter 17 Healthful and Special-Needs Baking

  2. 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

  3. 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.

  4. 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.

  5. 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.

  6. 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 full-fat versions.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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

  12. Alternative Ingredients and Substitutes

  13. Alternative Ingredients and Substitutes (cont’d)

  14. 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

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