Baking: Good-For-You Baked Goods
D. Busken. Oak State Products, Wenona, IL. Cereal Foods World 52(6):330-331.
I have been asked what is the next big thing in baking. Looking into my crystal ball and lurking around the national IFT meeting this summer gave me some idea. Both last year and more so at this year’s IFT, there seemed to be a growing interest in ingredients that make your product more healthy for the consumer. These ingredients are various sources of whole grains and fibers, specialty oils like those containing omega-3s, low trans fats with low saturates, many different sources of various antioxidants, and protein sources. Adding these ingredients to baked products can be challenging. This column addresses some of these challenges and provides tips on how to get around them.