Lesson 1Sugar alcohols and polyols: digestive tolerance, browning and caramelization limitations, best-use percentagesFocus on sugar alcohols like erythritol, xylitol, and maltitol in diet cakes for Botswana. Learn digestive tolerance, browning and caramelization effects, and safe usage to balance taste and comfort locally.
Overview of common baking polyols and formsDigestive tolerance and labeling considerationsBrowning and caramelization limits with polyolsSetting percentage caps for home formulationsCombining polyols with fibers and sweetenersMinimizing cooling effect and crystallizationLesson 2Alternative flours and fibers: whole-grain flours, oat flour, almond flour, coconut flour, inulin, psyllium — absorption and structure implicationsLearn how alternative flours and fibres affect absorption, structure, and nutrition in diet cakes using Botswanan-available options. Compare whole-grain, oat, almond, coconut flours, inulin, psyllium, and rebalance liquids, fats, leavening.
Comparing gluten and non‑gluten flour behaviorsWhole‑grain and oat flour in lighter sponge cakesAlmond and coconut flour: fat and absorptionUsing inulin for bulk, fiber, and mild sweetnessPsyllium husk for binding and crumb structureHydration and mixing tweaks for new flour blendsLesson 3Sweetener properties and usage: stevia, erythritol, xylitol, monk fruit, allulose — sweetness intensity, hygroscopicity, cooling effect, bake stabilityPractical guide to stevia, erythritol, xylitol, monk fruit, allulose accessible in Botswana. Compare sweetness, hygroscopicity, cooling, bake stability to select right sweetener or blend for diet cakes.
Relative sweetness versus table sugarStevia and monk fruit: potency and off‑notesErythritol and xylitol: cooling and crystallizingAllulose: browning, spread, and softnessManaging hygroscopicity and water activityBake tests and troubleshooting off texturesLesson 4Fat replacers and healthier fats: swapping butter for yogurt, applesauce, olive oil, nut butters — mouthfeel and shelf-life effectsExplore replacing butter with lower-calorie fats using local Botswanan options while protecting flavour, moisture, shelf life. Use yogurt, fruit purées, oils, nut butters, adjust formulas for tender cakes.
Comparing fat content and calories of common replacersUsing yogurt and kefir for moisture and tangFormulating with fruit purées like applesauce or bananaChoosing olive, canola, or avocado oil for cakesNut butters for richness, protein, and satietyImpact on mouthfeel, staling, and shelf stabilityLesson 5Natural humectants and moisture carriers: fruit purées, applesauce, mashed banana, glycerin — preserving softness with less sugarDiscover natural humectants to keep low-sugar cakes moist using Botswanan fruits. Use purées, applesauce, banana, glycerin, syrups; learn water binding, sweetness, browning effects, balance with starch, fat.
How humectants bind water and slow stalingFormulating with applesauce and mixed fruit puréesUsing mashed banana for sweetness and bodyGlycerin and sugar‑free syrups in home bakingBalancing humectants with flour and leaveningAvoiding gumminess and underbaked centersLesson 6Protein enrichment options: whey protein, milk protein isolate, pea protein, Greek yogurt — solubility and impact on crumbEnrich diet cakes with protein for soft crumb, using proteins available in Botswana. Compare whey, milk isolates, pea, Greek yogurt; learn hydration, mixing, baking to avoid toughness or dryness.
Protein’s effect on crumb, chew, and satietyWorking with whey and milk protein concentratesUsing pea and other plant proteins in battersIncorporating Greek yogurt without curdlingAdjusting liquids and fats for added proteinPreventing dense, rubbery, or dry protein cakesLesson 7Low-calorie and non-nutritive sweetener blends: balancing flavor, bulking agents, and textureDesign sweetener blends mimicking sugar’s sweetness, bulk, texture for Botswanan palates. Combine low-calorie sweeteners with fibres, starches, polyols to improve mouthfeel, browning, flavour balance.
Why single sweeteners rarely behave like sugarPairing high‑intensity sweeteners with polyolsUsing fibers and resistant starches for bulkTuning sweetness curves and aftertaste maskingTexture, spread, and crumb with different blendsIterative testing and recording blend formulasLesson 8Leavening and structure enhancers when sugar/fat reduced: egg whites, emulsifiers (lecithin), hydrocolloids (xanthan gum, guar) and their dosingMaintain rise and crumb in reduced sugar/fat cakes using local methods. Cover egg whites, leaveners, emulsifiers, hydrocolloids; dosing to avoid collapse, gumminess, dry textures in Botswanan baking.
Role of sugar and fat in aeration and structureWhipping and folding egg whites for stable volumeAdjusting baking powder and baking soda levelsUsing lecithin and other emulsifiers in battersHydrocolloids: xanthan, guar, and blends in cakesDosing tips to prevent gumminess or collapse
