For calorie reduction in biscuits you first need to know about the basics. Regular biscuits are containing approximately per 100, gram 460 Kcal. Where fats containing 15-20 grams, 60-75 grams of carbohydrates and 6-10 grams of proteins. Every gram of fat will bring about 9 Kcal. Carbohydrates and proteins contribute 4 Kcal. Lower calorie nutrients are fibres, polyols which roughly are calculated at 2 Kcal.
So theoretically replacing fats would have the highest effect. If done by carbohydrates a reduction of 50% of calories per gram of taken out fat could be possible, but by fibres close to 80% might be possible.
Challenge remains: you can’t take an unlimited amount away in order not to effect taste or structure of your biscuits. In order to overcome the structural effect of assuming a fat reduction of about 30%; several emulsifiers can aid in distributing the remaining fat so that it will hardly be noticed.
The most used emulsifier in biscuits for this purpose would be DATEM or E472e; allowing you in the example to take out about 5-6 grams of fat, cutting calories between to 25-50 per 100 gram if you choose to compensate for the input by a low calorie bulk ingredient. To make a significant impact additional reduction is required…5-10% calorie reduction is not much.
Research and Development by Bakery Academy courses at Bakery Academy
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
Brands, innovative design or proven concepts
Product challenges
When we talk about flour in the bakery, we mainly refer to wheat flour, although rye flour is also well-known for specific products like gingerbread, ...
Ancestral grains give options in nutritional profile and flavour improvement, potentially targeting to specific consumergroups. When working with alte...
The item has been added to your shopping cart.
The item has been added to your quotation