Baking Substitution Science

Presented by Home Baking Association Cabot Creamery

Speaker Sharon Davis Family & Consumer Sciences Education Home Baking Association carrot enriched…reduced sodium…egg free…whole wheat…agave nectar…gluten-free… Baking Substitution Science Goals

1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions for liquids, fats, sugars, sweeteners, flours, reducing sodium, allergies/intolerances 4. Methods, temperatures important to success 5. Baking Resources, Questions

Share! #bakingfun

Why People Bake • 72%=Treat friends, family with love; handcrafted by me for you • 60%= So I can control ingredients in my food (83% in UK) • 42-48%=Desire to keep traditions, it’s my lifestyle • 43%=Saving money, resources important • 33% would bake more…”if I knew how”

Reasons for home baking, August 2011

Source: Mintel, 2011, Home Baking Association survey Base: 1,920 internet users aged 18+ who bake or are primary household shoppers 3 Benefits Bonanza

 Active, DIY food lifestyle

 Literacy, science, math, tech

 Art, history, cultures

 Build relationships, mealtimes

  nutrients, variety

 Fruits, veggies, nuts

 Calcium, potassium, protein

 Whole grains, antioxidants

 Portion control

 Control sodium, fats, sweets

 Food allergies; Celiac sprue

 Conserve food $$$, packaging Liquids in Baking

Liquids function to

1. Moisten/hydrate flours, meal, proteins, starches, whole grains 2. Dissolve sugars 3. Hydrate leavening 4. Help blend ingredients 5. Turn to steam, expand air cells 6. Set (gelatinize) product 7. Provide flavor, texture, richness 8. Add nutrients 9. Humectant (holds moisture) Pumpkin Raisin Bread 10. Aid browning Loveyourraisins.com Fruits, Veggies as Liquid Substitute

Most fruits, veggies are 80-92% water

1 cup shredded apple, carrot, mandarin oranges, zucchini; cooked pumpkin, sweet potato, squash; beets; mashed or pureed bananas, strawberries… contain ~ ¾ to 7/8 cup water 1 c. water = 1 c. shredded carrots + ¼ c. water

Whole grain baking 2 c. whole grain flour, add ¼ c - ½ c any above

If the fruit/veggie is acidic: ↓ 1 Tablespoon baking powder to Strawberry Muffin Tops Clabbergirl.com 1 ½ - 2 tsps baking powder + ½ tsp baking soda A Bakers Dozen Labs, HomeBaking.org More great recipes: • House-Autry Sweet Potato Cornbread • "Jiffy" Mix Bread Recipes • Shawnee Milling Company Recipes

Dairy Ingredients

Milk = 90% water Milk’s baking functions • Boosts protein, vitamins, minerals • Lactose sweetens, ↑ browning • Delays staling • Yeast breads: Scald fluid milk OR use high heat dry milk (kingarthurflour.com) Use 2 oz. water per ¼ oz. yeast

Substitutions: Whole milk= 4% fat = 1 c. skim + 2 T. butter Cheddar, Tomato, Spinach Scones Cabot 2% Plain Greek-Style Yogurt *Sour milk/buttermilk: Cabot Sharp Light Cheddar 1 T. lemon juice or vinegar plus milk to equal 1 c. cabotcheese.coop/greek Stir, let stand 5 - 10 minutes. *May use non-dairy milks: may brown more due to sugars

New Kid on the Block Cabot Greek-Style Yogurt 90-100% higher in protein than regular yogurt 33% less lactose and sodium 76.5% (10%) to 82% (2%) moisture

•↓saturated fat, while ↑ protein, Ca, potassium •Top waffles, layer parfaits, mix smoothies & pudding •Thin slightly with milk to sub for buttermilk 1/3 c milk + 2/3 c Greek-style yogurt •Sub 1:1 for sour cream and crème fraiche 2% Cabot Greek-style = 40g less fat/23g sat; 17g more protein

More at cabotcheese.coop/greek Baking Functions of Fats

• Add flavor • Tenderize, tender crumb • Flakiness in biscuits, pastry, croissant • Crispness in cookies, crackers, pie crust • Delay staling • Large amounts interfere with formation of gluten More @: www.landolakes.com, www.cabotcheese.coop http://webexhibits.org/butter When Less is More

Chocolate Chip Cookies • Quick breads: reduce fat ¼ - ⅓; cabotcheese.coop/greek Sub grated/mashed fruits/veggies 1 T. (15g) canned pumpkin = 35% DV Vit A/serving • Sub up to 6 T. flaxmeal--While creaming sugar and butter, add 3 T. flaxmeal for each 1 T. oil/butter/shortening 3 T. provides 3600mg Omega-3; 6g fiber; 5g protein • Sub Greek-style yogurt for ¼ to ⅓ oil, shortening, margarine, butter or cream cheese in frostings, cookies, cakes, scones, pie crust 1 c. butter = ½ c. unsalted butter (See right) ¼ c. Cabot Plain Greek-Style Yogurt • Sub Cabot Light Cheddar Cheeses for half the Less: 52g sat. fat, 727 Kcal fat in yeast breads, use 10-15% of the flour More: 5g protein, 75 mg @ Ca & potassium weight, water 5% Protein for Fat Easy Flaky Cabot Greek-Style Yogurt Pie Crust cabotcheese.coop/greek ½ c. Greek-style yogurt subs water & 25% of butter 80 mg potassium 30 mg calcium 5g protein 17g total fat/10.5g sat Acidity modifies gluten

2-crust pie: 2 1/4 c. unbleached all-purpose flour, 1/4 tsp salt 12 T. (6 oz) cold, salted butter, 1/2 c. Cabot 2% Plain Greek-Style Yogurt

Additional Substitutions Scones, biscuits, shortcakes 1 c. heavy cream = ½ c. cream, ½ c. 2% plain Greek-style yogurt Cheese cake, tiramisu: 8 oz. cream cheese or mascarpone = ½ c. 2% plain Greek-style yogurt + 4 oz. cream cheese/mascarpone Chocolate Frosting--2T/28g Have Your Cake Recipe below Canned/Buttercream 90 kcal 130 kcal 20g sugar 18g sugar 0 fat , 0 Na 5g/2g sat 1g protein 35-95mg Na Cake: 2/3 c. oil 1 c. Cabot 2% Plain Greek-Style Yogurt 3 eggs

Chocolate Frosting: 1/2 c. Cabot 2% Plain Greek-Style Yogurt 1/2 c. unsweetened (nonalkalized) baking cocoa 1 tsp. vanilla extract 1/4 tsp. cinnamon 3 1/2 – 4 c. confectioner’s sugar

Chocolate Layer Cake with Chocolate Frosting cabotcheese.coop/greek Bake with Natural Sugars, Sweeteners Sucrose derived from photosynthesis — plant-stored carbohydrates in nectar, plant parts, fructose, and lactose in milk.

Baking Functions: • Cream with fat to aerate batter/dough • Add or vary flavor • Helps brown crust • Helps maintain freshness, hold moisture • Food for yeast Too much sugar delays yeast action and softens gluten Ex: Sweet roll dough may need more yeast due to high amounts of sugar slowing fermentation Much more at sugar.org Baking Glossary, HomeBaking.org

Sweet! Three basic classifications caloric artificial sugar alcohols/polyols

Home baking natural sugars and sweeteners • Agave nectar • Corn syrup (not HFCS) • Honey • Molasses • Marshmallow crème • Sorghum • Sucrose (granulated, brown, confectioners’) • Sugar and Stevia blend (CH or Domino Sugar Light®)

Resources Types of Sugar, Sugar IQ. Sugar.org Test kitchens: chsugar.com, dominosugar.com A Bakers Dozen. Lab 7 Sweet! karosyrup.com, solofoods.com HomeBaking.org

Sweetness and Life

First 2000 years of sugar and now… •Consumer palates accustomed to artificial sweeteners, 1200 X sweeter than natural sugar •Fresh-baked can = not as sweet = less total sugars •Apply portion sense 20 years ago muffins = 1.5 oz (210 kcal) Today, muffins may = 4 oz+ (500 kcal) Obesity Education Initiative Information •Decrease amount used Drizzle instead of fully frosted Sift powdered sugar Low Fat Spice Cake Citrus/nectar/corn syrup or sugar glazes KaroSyrup.com

CALORIES Agave Syrup Honey Cane Sugar Calories per Tablespoon 60 64 45

Calories for Equal Sweetness 40 48 45 Sugar and Sweetener Substitutions Standard recipes = granulated sugar cane and sugar beets

•Agave nectar (150% sweeter than sugar) Stevia plant 2/3 cup agave nectar = 1 c. sugar Reduce liquids ¼ to 1/3 c per 2/3 c agave nectar •Honey (125% sweeter than sugar) 1 cup honey = 1 ¼ c. sugar OR 2 c. powdered sugar + ¼ c. liquid Reduce liquid ¼ cup per cup of honey used Use ½ tsp. baking soda for each cup honey used •Molasses, sorghum 2 T. + 1 c. granulated sugar = 1 c. packed brown sugar •Corn syrup, dark or light; (fructose & sucrose) Contains no HFCS; use specific recipes •Sugar & Stevia light® blend Use half (50%) of sugar amount; package directs

Learn more from test kitchen professionals: chsugar.com, dominosugar.com, karosyrup.com Kingarthurflour.com Great Fruit Dip Options • Both serve 10, 2 T. dip per serving • Both ~1.5 tsp sugar/dip serving

Dip 1: Creamy Fresh Fruit Dip 1 , (8 oz) pkg. reduced fat Neufchatel chsugar.com cream cheese OR Dip 2: Sweet & Creamy Fresh Fruit Dip ½ c. Greek yogurt+ 4 oz. reduced fat cream cheese 8 oz. cream cheese, softened 1/2 (7 oz) jar Solo® marshmallow crème 1/3 c. C&H® Organic Light Agave Nectar 1 T. fresh lime, lemon or orange juice 1 teaspoon vanilla extract 1 tsp. zest of same citrus fruit 1/2 teaspoon cinnamon

1.7 tsp sugar per dip serving 1.3 tsp sugar per dip serving • Lactose, 8g (2 tsp sugar) • Lactose, 8 g (2 tsp sugar) Cream cheese (4 oz), 4g Cream cheese (8 oz) Greek yogurt (4 oz), 4g • Sucrose/fructose, 85g (11 tsp) • Sucrose, 60g (15 tsp sugar) Agave nectar = 1/3 c. = 85g Marshmallow crème = (3.5 oz) Recipe: chsugar.com Recipe: solofoods.com

Cookie Traits Crispness Cause of Trait Stiff dough with low moisture High fat and sugar in the recipe Bake long enough for moisture to evaporate Small size or thin shape Store to prevent cookies from absorbing moisture Cookie Science. A Baker’s Dozen Labs, p. 72. HomeBaking.org Cookie Traits Softness Cause of Trait A lot of moisture in mix Lower fat and sugar Sweeteners: Agave nectar, honey, molasses, or corn syrup Underbaked Large size and thick shape

Tip: Always condition (moisten 5 minutes and drain) dry fruit before adding. loveyourraisins.com

Test kitchens: bettycrocker.com, chsugar.com, dominosugar.com, landolakes.com Marthawhite.com Cookie Traits Chewiness Cause of Trait

High sugar and liquid content, lower fat content Higher proportion of eggs More mixing to develop gluten Use of a stronger (higher protein) flour

Sources: • The All-American Cookie Book. Nancy Baggett, www.kitchenlane.com • Cookie Science. A Baker’s Dozen Lab, p. 72. HomeBaking.org • Rabbit Creek Gourmet Spread Decreased by • Use of superfine sugar or confectioners’ sugar • Blending fat and sugar just to paste • ½ shortening, ½ butter (cold) • Preheat oven; higher oven temperature • “Stronger” flour or heavy mixing • Properly cooling baking pan before next batch • Use of parchment liners

Cookie Science. HomeBaking.org Test kitchens: Bettycrocker.com, chsugar.com, clabbergirl.com, dominosugar.com, kingarthurflour.com, landolakes.com, marthawhite.com May Need to Control Browning • ↓ sugar or sweetener 10% if subbing fruit nectars, sauce or purees for water • Milk, yogurt ↑browning. Tent product last 15 minutes • Agave, honey require oven temp 25°F • Stevia and sugar blend Ingredient Substitution Guide card refer to website or package HomeBaking.org More Baking with sugar and stevia: chsugar.com or dominosugar.com Salt in Baking • Table salt fine—iodized or non-iodized • Adds flavor • Controls yeast action and strengthens gluten • Too little makes texture dense and heavy; flavor will be flat or yeasty • Potassium chloride only substitutes not recommended

Daily sodium and potassium targets: • Sodium—1500mg (over 51 years) to 2300 mg • Potassium—4700 mg from food Ages 2- 5 in U.S. average 2310 mg; 8-12 = 3260mg; 13-19 = 3480 mg Center for Disease Control. 3/2013. http://www.cdc.gov/salt/pdfs/children_sodium.pdf

RTE, Processed Foods Top Sodium Sources

Ready-To-Eat Home-prepared (w/unsalted butter) • Chocolate Instant • Cabot Chocolate Greek- Pudding, 270 mg* Style Yogurt Pudding, • Refrigerated Biscuits, 106mg (34g), 360mg • Baking Powder Biscuits, (38g) Clabber Girl , 90mg • Baker's Choice Brownie Mix, 100mg • Betty Crocker All-time Fav • 1 slice whole grain bread, Brownie, 14 -70 mg • Whole grain bread (35g), (35g), 170+ mg 75mg to 140mg

*mg sodium Reduce Sodium in Baking

• Fresh, home preps, smaller portions, herbs • Unsalted butter (90mg less/Tbsp) • Greek-style yogurt for buttermilk (90 mg less/c) Grilled Cheddar Flatbread cabotcheese.coop 1 c. buttermilk = 1/3 c. milk + 2/3 c. Greek-style yogurt • Cabot Sharp Light Cheddar (compare to regular) • ↓salt ¼ tsp (590mg) or more; added cheeses, seasonings, olives • Try yeasted waffles, pancakes (1 tsp salt/1c water/1 pkg yeast /4 c flour) • Chemical Leavenings 1 tsp baking powder = 520 mg 1 tsp baking soda = 1280mg Note: old days used more eggs, whipped egg whites

Resources: breadworld.com, clabbergirl.com, redstaryeast.com, kingarthurflour.com

Wheat Flours

Milled from red or white wheat classes. Whole or enriched. Art by Thomas Hart Benton

•Hard wheat = “strong wheat” = higher protein/gluten strength (yeast breads, durum for pasta, strudel) Bread flour = 11.3 to 13% protein •Soft wheat = lower protein, less gluten, tender products Cake flour = 6.5 to 8.5% protein 2 T. cornstarch + 7/8 c all-purpose flour Pastry = 8 to 9% •All-purpose flour = blend of both; 9 to 11% protein •Self-rising flour = 1 c. all-purpose flour +1 ½ t. baking powder + 1/2 t. salt •More about White Wheat: Visit Our Glossary

Resources: Six Classes of Wheat; Types of Flour; Wheat Flour 101. wheatfoods.org North American Millers Association. namamillers.org Whole Wheat Flour Substitution NOT whole wheat flour if …enriched, bleached, all-purpose, cake, pastry, self-rising NOT whole-grain if …de-germinated, bran, germ or pearled

Any recipe: Fluff flour, spoon, level OR weigh Substitute enriched wheat flour with 1 T, up to ½ (50%) whole wheat flour

+ + + + + + + + + + + + + + + + + + + + + +

“Whole grain” = Wholegrainscouncil.org 8 g whole grain (or more) per serving Include all whole meal and flour weights 51% to 100% Whole Wheat Flour Substitution

Try it! •Use hard or soft whole wheat flours as needed •White whole wheat flour may increase acceptance •Cocoa or chocolate, grated fruits or veggies, spices “mask,” add moisture •Lighter texture: Use yogurt, sour milk, buttermilk •Don’t need more yeast in whole wheat yeast breads; time 100% Whole Wheat Chocolate Waffles Portable Kitchens. HomeBaking.org 2012 = 134.4 = 134.4 2012 Fact Sheets.of Grains Truth. Teachingresources: lbs Lbs per year /capita Wheat and Obesity in the NewsWheatin theand Obesity —

11.9 lbs

WheatFoods.org less than 2000 than less

ars.usda.gov What We Eat America. 2000 Economic Research Service, USDA. Sources: US Census Bureau and / ba / bhnrc

/ fsrg -

2010

CDC

Ingredient Allergies, Intolerances, Celiac Disease • Gain board certified allergist diagnosis • Blood test/intestinal biopsy for Celiac Disease • Self-diagnosis may lead to unnecessary exclusion of nutritious foods, extra expen$e (200X), stress • ~ 2% of population, up to 5% of children, allergic to dairy, egg, tree nuts, soy, wheat (0.5%), peanuts • Gluten: NCDGS (est 1-6%) and Celiac disease (<1%) population • Good news: Many children outgrow allergies by adulthood 93% w/o gluten challenge…research continues Food allergy management practices guidelines, www.niaid.nih.gov Gluten in the Diet. wheatfoods.org FoodAllergy.org; ific.org; aaaai.org Celiac Sprue Association. csaceliacs.org Egg Baking Functions

• Test kitchens use large eggs • Add color, flavor, nutrition • Form fine crumb, tender crust • When beaten, add volume and leavening • Egg whites are protein, add structure, toughness • Steam from egg also leavens during baking • For better volume, use room temperature egg whites (68-72˚ F.) (meringues, waffles, cakes)

Resource: Baking, cooking, handling eggs. http://www.landolakes.com/Eggs Egg and Dairy Substitutes Egg substitutes best used for just 1-2 eggs quick breads, cookies, muffins, bars, pancakes Cream sugar and cold butter well; beat in egg substitute: 2 egg whites + ½ tsp vegetable oil 1 large egg = Substitution workshop OR 3 Tablespoons water + 1 Tablespoon flax meal OR ¼ c soft silken tofu

Dairy substitutes: Soy, rice, almond milks (compare fat, sugars) Cream cheese: 12 oz silken tofu + 2 T veg. oil + 1 t. lemon juice + 1/8 t salt + dash white pepper Sour cream: increase lemon juice to 1 T., reduce oil 1 T.

More flax meal @ www.HodgsonMill.com OR www.BobsRedMill.com Baking with Non-wheat Flours Offers 1: Nutrition, flavor, whole grains, protein 2: Wheat-allergic* options * NOT same as non-celiac gluten-sensitivity Substitutions 1: No change to standard recipe Use (10-25%) non-wheat flour(s)/cornmeal 2T. to ¼ c. nonwheat flour + wheat flour = 1 c. flour Tip: Rye and barley flours offer some gluten 2: Wheat allergy—sub only for wheat flour 1:1 or a blend non-wheat flours amaranth, barley, corn, millet, rye, sorghum, A Baker’s Dozen Lab Manual Labs 1 and 4. HomeBaking.org OR 7/8 c. rice flour, teff flour, pea or bean flour + ½ tsp or more xanthan or guar gum, 2 ½ tsp baking powder per cup non-wheat flour

Gluten-free (GF) Baking Wheat, barley and rye are NOT GF. Use 2 ½ tsp. baking powder per 1 c. wheat- or gluten-free flours Use ¼ c. almond flour in cookie recipes Gluten-free Waffles Argostarch.com Cream guar/xanthan gums w/butter Xanthan gum per cup flour: Gluten-free Flour Blend Cookies-1/4 tsp.; Makes 3 cups. Cakes, ½ tsp. Brown rice flour 2 cups Quick breads, ¾ tsp.; Potato starch 2/3 cup Yeast breads, 1 to 1 ½ tsp. Tapioca starch (aka flour)* 1/3 cup Pizza dough, 2 tsp. Xanthan gum 1 tsp. Guar gum, in similar amounts, is best Use wire whisk to blend well. for severe corn or soy allergies. *May substitute corn starch for tapioca Source: bobsredmill.com Source: landolakes.com -More at HomeBaking.org/glossary -For Ingredients, recipes and mixes: Visit Our Member Page Whole White Wheat Muffin

Sharon’s Trial: 180 kcal Cream until light: Original recipe: 230 kcal ⅓ c. unsalted, cold butter 1/2 c. margarine or butter 1/2 c. granulated sugar ¼ c. (4T) golden flax meal 1/2 c. light brown sugar ⅓ c. Sugar and Stevia Light® + 1 T. molasses 1 tsp. baking soda Whisk to blend: 1 egg 1 ½ c. whole white wheat flour 1/4 tsp. vanilla ½ c. cornmeal, sorghum, b.rice or barley flour 1 c. milk, 2% 1 tsp. baking soda 2 c. whole white wheat flour Opt: ½ c. raisins, Original: kswheat.com ¼ tsp. cinnamon roasted sunflower or Combine all together with: pepitas OR walnuts

½ c. grated carrot ¾ c. 1% milk ½ c. Cabot 2% Plain Greek-Style Yogurt

First Trial- Subs: cornmeal & brown rice flour =1/2 c; 1/3 c. Sugar & Stevia Light; no egg = flax meal + grated carrot; NF Greek-style yogurt and 3T less unsalted butter

Both are 2.5 oz/72g muffins Trial = 50 less kcal, 65 less mg sodium 20g whole grain per muffin + 60mg potassium 2g less sat fat +400 mg Omega-3 0.5g more protein 11g less sugar 1g more dietary fiber 14% more Vit A, 2% more Vit C & Ca Test kitchen experiences at HomeBaking.org Download Baking for Special Needs Lesson plan. Baking Temperatures Matter

• Yeast dies at 140˚ F. • Starches begin to gelatinize between 140°and 160˚F. • Test sweet goods interiors with touch, toothpick, testers • Bake yeast breads to an interior temperature of 190°F to 210°F. • Raw egg mixtures, batters, dough baked to 160°F. Temperature Guide Card • Under-baked products taste starchy; doughy HomeBaking.org • Well-baked, sweet • Crust evenly browned all sides

Video how-to at DIY Baking Do-It-Yourself Channel HomeBaking.org Store to Preserve Quality

• Cool in a draft-free area on wire racks • Cool to internal 90°F -100°F; then wrap • Never refrigerate baked yeast breads Store at room temperature or freeze • Cool, freeze cookies, or freeze dough Thaw wrapped (leave ice crystals in bag) at room temp to 95°-100°F. HomeBaking.org Guides: -A Baker’s Pantry of Resources, Lab 13. -DIY Baking Channel: 100% Wheat Bread, Yeast Bread Handling and Storage. Baking Resources

• Non-profit = free or affordable resources; on-line order form • Visit our Baking Glossary • 30+ member test kitchens, farm-to-kitchen resources • Share your knowledge! Annual $1000 educator award http://www.HomeBaking.org Share! #bakingfun Gracias Vielen Dank Merci Thanks Grazie Members • Argo Corn Starch • King Arthur Flour Company • Bemis, Inc. • Land O’ Lakes, Inc. • Bob’s Red Mill Natural Foods • Lesaffre Yeast Corporation • C&H Sugar • Nebraska Wheat Board • ’ • Cabot Creamery North American Millers Association • Rabbit Creek Gourmet Mixes • California Raisin Marketing Board • Share Our Strength/Great American Bake Sale • California Wheat Commission • Shawnee Milling Company • Cereal Food Processors • Sokol Company • Chelsea Milling Company • South Dakota Wheat Commission • Clabber Girl • Stafford County Flour Mills Co. • Colorado Wheat Commission • Stone-Buhr Flour Company • Domino Foods • Texas Wheat • Dromedary Mixes • The J.M. Smucker Company • Farmer Direct Foods, Inc. • The Sugar Association • Fleischmann’s Yeast • Ultragrain Flour/Eagle Mills • • Gold Medal Flour Viddulz • Washington Wheat Commission • Hodgson Mill, Inc. Partners • Hopkinsville Milling Company • National Extension Association of Family & • House-Autry Mills, Inc. Consumer Sciences (NEAFCS) • Kansas Wheat Commission • Wheat Foods Council • Karo Syrup

Gracias Danke Merci Thanks Grazie

Your questions! •How to do______•What to use______•Where to find_____ resources—human, video, on-line, print Sharon Davis Family & Consumer Sciences Education

• Questions? Visit Home Baking Association: Ask the Experts

• Sign Up for Our Newsletters: • Home Baking Association • Cabot Creamery Cooperative