Technical Service Tate & Lyle Hoffman Estates, IL, United States
Description: Reducing sugar, calories and/or net carbohydrates is a strategy that many manufacturers are using to meet customer and regulatory demands for healthier baked goods. However, many consumers are not willing to trade indulgent taste and texture for improved nutritional attributes. Removing sugar and/or carbohydrates can lead to texture and flavor shortcomings which limits many bread and sweet good options. It is well understood that the multi-faceted functionality of sugar in baked products requires more than simple replacement with a high intensity sweetener. Bulking, solubility, browning, cookie spread, and gelatinization temperature are all factors that sugar impacts and need to be taken into account when reformulating. In bread products, using the right fibers to reduce total and net carbohydrates while maintaining texture will be discussed. This presentation will showcase some of the formulation strategies to maintain great taste in reduced sugar and/or low net carbohydrate baked goods by using combinations of ingredients such as specialty sweeteners, fibers and proteins to create structure, retain texture and provide sweetness in a variety of baked products.
Classroom Engagement: Julia has taught at the university level both at Michigan State and Kansas State Universities in the Food Science and Grain Science departments. She has presented technical papers at AACC, RACI and IFT conferences. For Tate & Lyle, she has given several Texture University webinars which have had in excess of 800 attendees each. And she routinely presents technical and formulation-based bakery ingredient training for her numerous global bakery customers.