Vegan BakingVegan Baking

By: Ms. CeciBy: Ms. Ceci

Choose Nutrient Dense Choose Nutrient Dense Ingredients for a Well-Ingredients for a Well-

Balanced DietBalanced Diet Whole Grain Flours Whole Grain Flours (80% of the nutrients are in the (80% of the nutrients are in the

bran and germ. It is easier to create complete proteins in the diet bran and germ. It is easier to create complete proteins in the diet when whole grains are included.)when whole grains are included.)

Molasses Molasses (Black Strap Molasses- Rich in minerals, (Black Strap Molasses- Rich in minerals, particularly, iron and calcium)particularly, iron and calcium)

Fruit Substitutes Fruit Substitutes for high fat and high cholesterol for high fat and high cholesterol

ingredients such as the eggs or the butter in a traditional recipe.ingredients such as the eggs or the butter in a traditional recipe. Nuts Nuts (add protein, minerals and omega-3 fatty acids to diet)(add protein, minerals and omega-3 fatty acids to diet)

The Role of Eggs in The Role of Eggs in Baked GoodsBaked Goods

BindingBinding LeaveningLeavening Provide Structure in the Baked GoodProvide Structure in the Baked Good

Replacing Eggs with Replacing Eggs with Healthier IngredientsHealthier Ingredients

Ground Flax SeedsGround Flax Seeds Make your own by grinding the whole seeds in a Make your own by grinding the whole seeds in a

clean coffee grinder or blender OR buy pre-ground clean coffee grinder or blender OR buy pre-ground seeds.seeds.

Provides omega-3 fatty acids and fiberProvides omega-3 fatty acids and fiber Store in the freezer to prevent the oil from going Store in the freezer to prevent the oil from going

rancid.rancid. Good egg-replacer for cookies and cakesGood egg-replacer for cookies and cakes

Silken TofuSilken Tofu Works best for dense cakes and browniesWorks best for dense cakes and brownies For recipes which are intended to be light and fluffy, For recipes which are intended to be light and fluffy,

use one less “egg”use one less “egg” BananaBanana

Excellent at holding the structure of the baked goodExcellent at holding the structure of the baked good Adds banana flavor to the final productAdds banana flavor to the final product

Ener-G Egg ReplacerEner-G Egg Replacer Works best in crispy cookiesWorks best in crispy cookies

The Function of Milk The Function of Milk Products in Conventional Products in Conventional

RecipesRecipes Extends shelf life in baked goods Extends shelf life in baked goods

(because of the combination of fats, (because of the combination of fats, proteins, and sugars in milk)proteins, and sugars in milk)

**Tenderizes the product**Tenderizes the product **Provides moisture**Provides moisture

Dairy AlternativesDairy Alternatives

Soy MilkSoy Milk Rice MilkRice Milk Oat MilkOat Milk Nut MilksNut Milks Coconut MilkCoconut Milk Soft TofuSoft Tofu Tofutti Cream Tofutti Cream

Cheese Cheese

Important Roles of Fats Important Roles of Fats and Oils in Dessertsand Oils in Desserts

**Help create a moist product**Help create a moist product **Tenderizes the product**Tenderizes the product Contributes to the colorContributes to the color Conducts heat (can be heated to a higher Conducts heat (can be heated to a higher

temperature than water before temperature than water before evaporation)evaporation)

Replacing Animal Fats in Replacing Animal Fats in a Recipea Recipe

Olive OilOlive Oil Canola OilCanola Oil

Has a clean flavorHas a clean flavor For ½ cup of butter only For ½ cup of butter only

use 1/3 cup of oiluse 1/3 cup of oil Earth Balance MargarineEarth Balance Margarine Pureed Prunes Pureed Prunes

Puree ½ cup of pitted Puree ½ cup of pitted prunes with ¼ cup of prunes with ¼ cup of water, when a recipe calls water, when a recipe calls for a ½ cup of fat only use for a ½ cup of fat only use 1/3 cup of the pureed 1/3 cup of the pureed prunesprunes

Thickening & Gelling Thickening & Gelling AgentsAgents

Function by absorbing or by trapping large Function by absorbing or by trapping large amounts of water= provides structure. amounts of water= provides structure.

Are all composed of very large molecules Are all composed of very large molecules (starches and gums- polysaccharides or (starches and gums- polysaccharides or gelatin- proteins).gelatin- proteins).

EggsEggs **Vegetable Gums**Vegetable Gums **Starches**Starches GelatinGelatin

Polysaccharides and Polysaccharides and ProteinsProteins

AA Poly Polysaccharide is a very saccharide is a very large molecule made of many large molecule made of many sugar molecules linked sugar molecules linked together.together.

Starch, with thousands of Starch, with thousands of sugar units, is a much more sugar units, is a much more effective thickener and gelling effective thickener and gelling agent that a smaller agent that a smaller polysaccharide molecule. polysaccharide molecule.

Protein molecules are made Protein molecules are made from many amino acids linked from many amino acids linked together.together.

ThickeningThickening

Occurs when water and other molecules in a Occurs when water and other molecules in a product move around rather slowly. product move around rather slowly.

This happens when large molecules, such as This happens when large molecules, such as polysaccharides and proteins, bump and polysaccharides and proteins, bump and entangle.entangle.

Also, when water is absorbed and trapped by Also, when water is absorbed and trapped by starch granules, or when air bubbles or fat starch granules, or when air bubbles or fat droplets slow water movement (in emulsions). droplets slow water movement (in emulsions).

Gelling Gelling Occurs when water and Occurs when water and

other molecules in a product other molecules in a product are prevented from moving are prevented from moving around at all.around at all.

This happens when large This happens when large molecules, such as molecules, such as polysaccharides and polysaccharides and proteins, bond with one proteins, bond with one another, forming a large another, forming a large network that traps water and network that traps water and other molecules. other molecules.

Traditional Gelling Traditional Gelling AgentsAgents

Gelatin is an animal protein.Gelatin is an animal protein. It is derived from chopped pigskins, It is derived from chopped pigskins,

soaked in a cold acid.soaked in a cold acid. The ropelike collagen fibers break down The ropelike collagen fibers break down

from exposure to the acid. from exposure to the acid. Sometimes it is from cattle bones and Sometimes it is from cattle bones and

hides.hides. Seldom it is from fish, called isinglass. Seldom it is from fish, called isinglass.

Vegan Options for Gelling Vegan Options for Gelling Agents Agents (All vegetable gums are an excellent (All vegetable gums are an excellent

source of soluble dietary fiber!!!!!)source of soluble dietary fiber!!!!!)

AgarAgar Polysaccharide from several species of red seaweed. Polysaccharide from several species of red seaweed. It gels much faster than gelatin. It gels much faster than gelatin. Agar gels stay firm without refrigeration. Agar gels stay firm without refrigeration. It can not be whipped as gelatin can. It can not be whipped as gelatin can. It is eight times stronger than gelatin.It is eight times stronger than gelatin.

PectinPectin Extracted and purified from citrus peel or apple skins. Extracted and purified from citrus peel or apple skins. Pectin thickens, and, in the presence of acid and high amounts Pectin thickens, and, in the presence of acid and high amounts

of sugar, it gels. of sugar, it gels. It is clear and has a very attractive sheen and clean flavor. It is clear and has a very attractive sheen and clean flavor.

Thickening AgentsThickening Agents

CornstarchCornstarch Cloudy when cooledCloudy when cooled Good sheen, heavy bodyGood sheen, heavy body Gels if concentration is highGels if concentration is high Not stable to excessive heat, acid, freezing, Not stable to excessive heat, acid, freezing,

mixingmixing Gel tightens and weeps overtime.Gel tightens and weeps overtime. Ideal use in puddings and cream pies Ideal use in puddings and cream pies

Arrow rootArrow root Moderate to high clarity; high sheenModerate to high clarity; high sheen Soft gelSoft gel Can be stringyCan be stringy Relatively stable against acid, heat, mixing, Relatively stable against acid, heat, mixing,

freezingfreezing Relatively low gelatinization temperatureRelatively low gelatinization temperature Ideal for fruit pies and saucesIdeal for fruit pies and sauces

TapiocaTapioca Similar qualities to arrowroot. Similar qualities to arrowroot. Ideal for fruit pies, sauces tapioca pudding. Ideal for fruit pies, sauces tapioca pudding.

ResourcesResources

Figoni, P. Figoni, P. How Baking Works: Exploring How Baking Works: Exploring the Fundamentals of Baking Science.the Fundamentals of Baking Science. 2nd ed. (2007). Hoboken: John Wiley 2nd ed. (2007). Hoboken: John Wiley and Sons, Inc. and Sons, Inc.

Martini, F. Martini, F. Fundamentals of Anatomy Fundamentals of Anatomy and Physiologyand Physiology. 7th ed. (2006). San . 7th ed. (2006). San Francisco: Pearson Education, Inc.Francisco: Pearson Education, Inc.

http://www.theppk.com/recipes/http://www.theppk.com/recipes/

Helpful Web SitesHelpful Web Sites

www.earthsave.orgwww.earthsave.org www.americanvegan.orgwww.americanvegan.org www.farmsancuary.orgwww.farmsancuary.org www.notmilk.comwww.notmilk.com www.vegan.comwww.vegan.com www.vegan.orgwww.vegan.org www.vegsource.comwww.vegsource.com www.vegansociety.comwww.vegansociety.com

Homework: Homework:

Everyone must analyze the provided Everyone must analyze the provided recipe on chocolate chip cookies, and recipe on chocolate chip cookies, and create an alternative recipe based on the create an alternative recipe based on the ideal vegan substitutes. Put a great deal ideal vegan substitutes. Put a great deal of thought about the appropriate of thought about the appropriate ingredients to use and be ready to ingredients to use and be ready to discuss in class. discuss in class.