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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:
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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
full-fat 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:
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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.