Des Moines, IA – The Soyfoods Council presents “Soy Solutions to Tran Fat-Free Baking.” This new brochure explains how soy-based oils and interesterfied trans-free shortenings have become an alternative in the quest to create trans fat-free baked goods that still retain all the original flavor and form consumers have come to expect.
Researchers at Iowa State University in Ames, Iowa, conducted a scientific study to determine if it was possible to retain the quality attributes of commercial baking products using a one for one substitution replacing hydrogenated vegetable shortening with a trans fat-free soy ingredient alternative. The study determined that substitution works successfully with certain soy ingredients.
Researchers compared five different soy-based shortening and oil substitutes in a variety of commercial baked goods, including yellow cake, muffins, icing, bread rolls and biscuits. Using instrumental, physical and sensory analysis, the study revealed that the interesterified shortenings preformed up to gold standards in the widest range of applications when replacing hydrogenated vegetable shortenings.
“This research provides valuable information to food formulators about the performance and taste they can expect using these soy-based oils and shortenings in their own baked goods,” says Let Wilson, Ph.D, professor of food science at Iowa State University. “We have every reason to believe the results we obtained are transferable from the lab to commercial operations.”
Inside the brochure are recipes and instructions for blueberry muffins and yellow cake that use soy-based oils and trans fat-free shortenings. It also explains the baking applications and benefits of using different soybean oils. Receive your free copy by contacting The Soyfoods Council at 1-866-431-9814 or email@example.com.
Visit The Soyfoods Council for more information at www.thesoyfoodscouncil.com.