Reducing fat content of baked goods
A member funded study has developed a way to reduce the fat
content of bakery products. Cakes and biscuits necessarily contain
fat, which has a functional role and contributes to product quality.
For example, the short dough biscuit recipe used in our study has a
total fat content of about 22%, and the standard yellow or high ratio
cake recipe studied has a total fat content of about 16%.
An approach based on modified water–in–oil emulsions was followed, where a gel replaced the water in a reduced fat spread. Biscuits containing the gel–in–oil emulsion showed a decrease of 21% in total fat and a significant decrease of 41% in saturated fat, potentially enabling a claim of 'reduced saturated fat' to be made. Cakes containing the emulsion with a 50% shortening reduction have a saturated fat reduction of over 30%, again enabling a claim to be considered.
There are drivers to reduce the total fat and also the saturated fat content of our diet, and this novel approach to reformulation can help manufacturers work towards the targets of the public health responsibility deal, and the saturated fat reduction pledge in particular.
Contact: Charles Speirs
Members can request electronic copies of the following R&D reports:
Development of reduced fat cakes (RD352)
For a copy of the full report send an e–mail to firstname.lastname@example.org with the subject line: send RD352
Development of reduced fat biscuits (RD353)
For a copy of the full report send an e–mail to email@example.com with the subject line: send RD353