Lesson 1Sugar alcohols an' polyols: digestive tolerance, browning an' caramelization limitations, best-use percentagesDis section focus pon sugar alcohols used in diet cakes, including erythritol, xylitol, an' maltitol. Yuh wi learn digestive tolerance, impact pon browning an' caramelization, an' safe usage ranges fi balance taste an' comfort.
Overview of common baking polyols an' formsDigestive tolerance an' labeling considerationsBrowning an' caramelization limits wid polyolsSetting percentage caps fi home formulationsCombining polyols wid fibers an' sweetenersMinimizing cooling effect an' crystallizationLesson 2Alternative flours an' fibers: whole-grain flours, oat flour, almond flour, coconut flour, inulin, psyllium — absorption an' structure implicationsLearn how alternative flours an' fibers change absorption, structure, an' nutrition in diet cakes. Compare whole-grain, oat, almond, an' coconut flours, plus inulin an' psyllium, an' see how fi rebalance liquids, fats, an' leavening.
Comparing gluten an' non-gluten flour behaviorsWhole-grain an' oat flour in lighter sponge cakesAlmond an' coconut flour: fat an' absorptionUsing inulin fi bulk, fiber, an' mild sweetnessPsyllium husk fi binding an' crumb structureHydration an' mixing tweaks fi new flour blendsLesson 3Sweetener properties an' usage: stevia, erythritol, xylitol, monk fruit, allulose — sweetness intensity, hygroscopicity, cooling effect, bake stabilityGain a practical guide fi stevia, erythritol, xylitol, monk fruit, an' allulose. Compare sweetness levels, hygroscopicity, cooling effect, an' bake stability so yuh can choose di right sweetener or blend fi each style of diet cake.
Relative sweetness versus table sugarStevia an' monk fruit: potency an' off-notesErythritol an' xylitol: cooling an' crystallizingAllulose: browning, spread, an' softnessManaging hygroscopicity an' water activityBake tests an' troubleshooting off texturesLesson 4Fat replacers an' healthier fats: swapping butter fi yogurt, applesauce, olive oil, nut butters — mouthfeel an' shelf-life effectsExplore how fi replace butter wid lower-calorie fats while protecting flavor, moisture, an' shelf life. Learn when fi use yogurt, fruit purées, oils, or nut butters, an' how fi adjust formulas fi keep cakes tender, not greasy or dry.
Comparing fat content an' calories of common replacersUsing yogurt an' kefir fi moisture an' tangFormulating wid fruit purées like applesauce or bananaChoosing olive, canola, or avocado oil fi cakesNut butters fi richness, protein, an' satietyImpact pon mouthfeel, staling, an' shelf stabilityLesson 5Natural humectants an' moisture carriers: fruit purées, applesauce, mashed banana, glycerin — preserving softness wid less sugarDiscover how natural humectants keep low-sugar cakes moist an' soft. Learn fi use fruit purées, applesauce, banana, glycerin, an' syrups, how dem bind water, affect sweetness an' browning, an' how fi balance dem wid starch an' fat.
How humectants bind water an' slow stalingFormulating wid applesauce an' mixed fruit puréesUsing mashed banana fi sweetness an' bodyGlycerin an' sugar-free syrups in home bakingBalancing humectants wid flour an' leaveningAvoiding gumminess an' underbaked centersLesson 6Protein enrichment options: whey protein, milk protein isolate, pea protein, Greek yogurt — solubility an' impact pon crumbUnderstand how fi enrich diet cakes wid protein while keeping a soft, pleasant crumb. Compare whey, milk isolates, plant proteins, an' Greek yogurt, an' learn hydration, mixing, an' baking adjustments fi avoid toughness or dryness.
Protein’s effect pon crumb, chew, an' satietyWorking wid whey an' milk protein concentratesUsing pea an' other plant proteins in battersIncorporating Greek yogurt widout curdlingAdjusting liquids an' fats fi added proteinPreventing dense, rubbery, or dry protein cakesLesson 7Low-calorie an' non-nutritive sweetener blends: balancing flavor, bulking agents, an' textureDis section explain how fi design sweetener blends dat mimic sugar’s sweetness, bulk, an' texture. Yuh wi combine low-calorie sweeteners wid fibers, starches, an' polyols fi improve mouthfeel, browning, an' overall flavor balance.
Why single sweeteners rarely behave like sugarPairing high-intensity sweeteners wid polyolsUsing fibers an' resistant starches fi bulkTuning sweetness curves an' aftertaste maskingTexture, spread, an' crumb wid different blendsIterative testing an' recording blend formulasLesson 8Leavening an' structure enhancers when sugar/fat reduced: egg whites, emulsifiers (lecithin), hydrocolloids (xanthan gum, guar) an' their dosingLearn how fi maintain rise an' crumb when sugar an' fat are reduced. Dis section covers egg white foams, chemical leaveners, emulsifiers, an' hydrocolloids, plus dosing guidelines fi avoid collapse, gumminess, or dry, crumbly textures.
Role of sugar an' fat in aeration an' structureWhipping an' folding egg whites fi stable volumeAdjusting baking powder an' baking soda levelsUsing lecithin an' other emulsifiers in battersHydrocolloids: xanthan, guar, an' blends in cakesDosing tips fi prevent gumminess or collapse
