Fat replacer in baked goods

Dovetailing from yesterdays guilty pleasure confessional and in keeping with a baked goods theme, here is an abstract from the Journal of the American Dietetic Association. An experiment I partnered on in food studies lab in fall 0’06 was submitted for last years ADA conference held in Philadelphia. They accepted ours and published it. It was quite a surprise and had no idea our professor submitted it. Quite an honor indeed. Though the class worked wonders to keep me away from baked goods for most of the semester. I found all the sugar and shortening some recipes called for, well, not exactly my cup of tea. Baking is the art that is science I prefer remains a mystery to me.

For the project we chose to use tofu as a fat replacer. Searching through PubMed, Medline and other databases turned up no prior related studies. I figured a lot of what is done with tofu may come out of the vegan and vegetarian baking world. Also, my lab partners and I were not interested to use any of the fat replacers invented in a lab. We decided to use something closer to nature. Though this logic doesn’t work well with soy products either as over eighty percent of soy is GM.

On a vegan, wholesome baking note..

Tomorrow I’ll tap about a great new cookie coming from some ovens in Breckenridge, Colorado. Come back for the third installment of this impromptu Cookie Monster series.


Obey the cookie–resistance is futile..

This entry was posted in prandium and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s