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Balancing taste and health: A breakthrough in bakery reformulation
Reducing sugar and fat in cakes has long posed a challenge, often compromising texture, flavour, and consumer satisfaction. However, a new study conducted by Wageningen University & Research has unveiled a groundbreaking approach to reformulate cakes, achieving a 30% reduction in both sugar and fat while maintaining sensory properties that consumers love.
A new approach to healthier cakes
The research introduces a novel formulation strategy that decouples texture from nutritional composition, ensuring improved sensory properties while lowering calorie density. By carefully adjusting the water-sugar mixture properties to counterbalance textural changes caused by fat replacement (using dietary fibers), researchers created several recipes that meet health goals without sacrificing indulgence.
Science behind the reformulation
Key physico-chemical principles guided this reformulation process:
- Volumetric density of hydrogen bonds - Influences protein denaturation and starch gelatinization.
- Molar volume density of effective hydroxyl groups - Governs starch pasting properties.
- Flory-Huggins water interaction parameter - Controls the hygroscopic behaviour of sugar mixtures.
- Volume fraction of flour - Shapes the structure and texture.
These parameters were tested against phase transitions, batter rheology, and final cake properties. Results showed that volumetric hydrogen bonds primarily influenced flour and egg proteins phase transitions and viscoelastic batter behaviour, while all parameters combined contributed to the finished cake's texture.
Consumer-approved results
Consumer sensory tests confirmed the reformulated cakes retained the same sweetness, softness, and moistness as traditional recipes. Notably, consumer acceptance remained high despite the substantially reduced sugar and fat content, highlighting the effectiveness of the strategy.
"The future of smart bakery reformulation lies in physics-guided approaches," says Dr. Stefano Renzetti, Expertise Leader in Food Formulation at Wageningen Food & Biobased Research. "This study shows how such an approach can create healthier cakes with the same indulgent appeal, all while reducing calories. Through an ongoing Public-Private Partnership LowCallFood, we are now broadening this strategy to incorporate more protein- and fiber-rich ingredients from diversified plant sources—paving the way for healthier bakery applications with a more flexible use of ingredients."