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Baking: Baking for the Diabetic D. F. Busken. Oak State Products, Wenona, IL, U.S.A. Cereal Foods World 56(6):257-258. In this column, Busken discusses ways to mitigate the negative health effects of baked goods, primarily the impact of carbohydrates. The challenge for bakers is to make a baked product that is lower in carbohydrates but that still tastes good. Alternatives to sugar include soluble fibers (inulins, polydextrose, maltodextrin, and polyols) and insoluble fibers, which can be used to increase fiber content. Flour alternatives include whole grains, resistant starch, and protein (e.g., whey, milk, soy, and egg whites). Finally, fat content can be increased to lower the carbohydrate content. Emulsifiers such as monodiglycerides, propylene glycol of monoesters, and polyglycerol esters can be used to improve product tenderness over what can be achieved using fat alone. The challenge is to put all the components together and attain a reduced-carbohydrate baked product that tastes as good as those items coming out of the oven with a full measure of carbohydrates.
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