Lesson 1Sugar alcohols and polyols: digestive tolerance, browning and caramelization limitations, best-use percentagesFocus on sugar alcohols like erythritol, xylitol, and maltitol for diet cakes. Learn about stomach comfort, effects on browning and caramelizing, and safe amounts to mix taste and ease for Eritrean home bakers.
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 implicationsUnderstand how other flours and fibers affect water uptake, shape, and nutrition in diet cakes. Compare whole-grain, oat, almond, coconut flours, inulin, psyllium, and adjust liquids, fats, rising agents for balance in Eritrean-style baking.
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 stabilityGet a guide to stevia, erythritol, xylitol, monk fruit, allulose. Compare how sweet they are, water attraction, cooling feel, and baking strength to pick the best for different diet cakes in Eritrean kitchens.
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 effectsSee how to swap butter with lower-calorie options while keeping flavor, wetness, and lasting time. Use yogurt, fruit mixes, oils, nut spreads, and adjust to make cakes soft, not oily or dry, using local Eritrean items.
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 sugarLearn how natural moisture keepers make low-sugar cakes stay wet and soft. Use fruit mixes, applesauce, banana, glycerin, syrups; see how they hold water, add sweetness, brown, and balance with starch and fat in Eritrean recipes.
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 crumbKnow how to add protein to diet cakes while keeping soft, nice texture. Compare whey, milk types, plant proteins, Greek yogurt; adjust water, mixing, baking to avoid hardness or dryness in local baking.
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 mixes that act like sugar in sweetness, size, texture. Mix low-calorie ones with fibers, starches, polyols to better mouthfeel, browning, flavor for Eritrean diet cakes.
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 dosingKeep rise and texture when cutting sugar and fat. Cover egg foams, rising agents, mixers, thickeners like xanthan, guar; with amounts to stop falling, stickiness, or dry crumbs in 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
