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 KaroSyrup.com Citrus/nectar/corn syrup or sugar glazes 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.