Browsing Food Quality & Sensory Science by Subject "Dough Rheology"
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Functional ingredients as fat replacers in cakes and pastriesFor specific health concerns, consumers want fat taken out of food without the flavour and texture being adversely affected. Novel ingredients were investigated for use in the formulation of reduced fat bakery products. Formulations were developed for reduced fat muffins, madeira cake and shortcrust pastry by replacing some of the fat in the recipes with combinations of novel ingredients. The aim was to achieve at least a 25% fat reduction in the products while maintaining quality, texture, taste and consumer acceptability. Focus groups were used to ascertain consumers’ preferences for the reduced fat bakery products to determine which, if any, recipes had greatest potential for further development.