Lesson 1Sugar alcohols and polyols: digestive tolerance, browning and caramelization limitations, best-use percentagesThis part looks at sugar alcohols in diet cakes, like erythritol, xylitol, maltitol. You will learn belly hold, effect on brown and sweet burn, and safe amounts to mix taste and ease.
Look at common bake polyols and shapesBelly hold and label thinksBrown and sweet burn limits with polyolsSetting amount tops for home mixesMixing polyols with fibers and sweet thingsLess cool feel and hard bitsLesson 2Alternative flours and fibers: whole-grain flours, oat flour, almond flour, coconut flour, inulin, psyllium — absorption and structure implicationsLearn how other flours and fibers change take-up, strong, and food in diet cakes. Compare whole grain, oat, almond, coconut flours, plus inulin psyllium, and see how to fix liquids, fats, rise.
Comparing gluten and no-gluten flour waysWhole grain and oat flour in light soft cakesAlmond and coconut flour: fat and take-upUsing inulin for size, fiber, soft sweetPsyllium skin for hold and crumb strongWater and mix changes for new flour mixesLesson 3Sweetener properties and usage: stevia, erythritol, xylitol, monk fruit, allulose — sweetness intensity, hygroscopicity, cooling effect, bake stabilityGet a good guide to stevia, erythritol, xylitol, monk fruit, allulose. Compare sweet levels, water hold, cool feel, bake hold so you pick right sweet or mix for each diet cake style.
Sweet power vs table sugarStevia and monk fruit: strong and bad notesErythritol and xylitol: cool and hardAllulose: brown, spread, softHandling water hold and water workBake tests and fix bad feelsLesson 4Fat replacers and healthier fats: swapping butter for yogurt, applesauce, olive oil, nut butters — mouthfeel and shelf-life effectsLook how to change butter with low calorie fats but keep taste, wet, long keep. Learn when use yogurt, fruit mash, oils, nut butters, and fix mixes to keep cakes soft, not oily or dry.
Comparing fat amount and calories of common changesUsing yogurt and kefir for wet and sharpMixing with fruit mash like applesauce or bananaPicking olive, canola, avocado oil for cakesNut butters for rich, protein, fullEffect on mouth feel, old, keep strongLesson 5Natural humectants and moisture carriers: fruit purées, applesauce, mashed banana, glycerin — preserving softness with less sugarFind how natural wet keepers keep low sugar cakes wet and soft. Learn use fruit mash, applesauce, banana, glycerin, syrups, how they hold water, change sweet and brown, balance with starch fat.
How wet keepers hold water and slow oldMixing with applesauce and mixed fruit mashUsing mashed banana for sweet and bodyGlycerin and no-sugar syrups in home bakeBalance wet keepers with flour and riseAvoid sticky and under bake 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 but keep soft good crumb. Compare whey, milk parts, plant proteins, Greek yogurt, learn water, mix, bake changes to avoid hard or dry.
Protein effect on crumb, chew, fullWork with whey and milk protein strongUsing pea and other plant proteins in mixesAdd Greek yogurt without curdleFix liquids fats for added proteinStop dense, rubber, dry protein cakesLesson 7Low-calorie and non-nutritive sweetener blends: balancing flavor, bulking agents, and textureThis part shows how to make sweet mixes that act like sugar sweet, size, feel. You will mix low calorie sweets with fibers, starches, polyols to better mouth feel, brown, taste balance.
Why one sweet not like sugarPair strong sweets with polyolsUse fibers and hard starches for sizeTune sweet curves and hide bad afterFeel, spread, crumb with mixesTest again and note mix plansLesson 8Leavening and structure enhancers when sugar/fat reduced: egg whites, emulsifiers (lecithin), hydrocolloids (xanthan gum, guar) and their dosingLearn keep rise and crumb when sugar fat less. This covers egg white foams, chem rise, mix fats, water gels, plus amount guides to avoid fall, sticky, or dry crumbly feels.
Role sugar fat in air and strongWhip fold egg whites for steady sizeFix bake powder soda levelsUse lecithin other mix fats in mixesWater gels: xanthan, guar, mixes in cakesAmount tips stop sticky or fall
