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The Science of Low Carb baking

 
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jmillerfl



Joined: 30 May 2008
Posts: 1

PostPosted: Fri May 30, 2008 6:44 pm    Post subject: The Science of Low Carb baking Reply with quote

Many years ago I followed the Atkins low carb diet - back when cyclamate sweeteners were still legal in the US.

I've recently returned to a low carb lifestyle and am amazed at how many options there are for low carb baking.

Soy protein isolate, whey protein isolate, wheat protein isolate, flax meal, oat flour, vital wheat gluten, "carbalose" flour; no carb thickeners like xanthan gum, guar gum and blends; sugar alcohols. Sugar alcohols such as Erythritol and mannitol (NOT maltitol) have a zero GI rating. There's also polydexrose, which can - according to one recipe I found - produce a corn syrup substitute.

I've found some great low carb websites with great recipes, but I'm wondering if anyone can explain how to work with all these ingredients to produce great low carb baked goods. I'd like to understand the chemical science of how these products can be used to substitute for traditional high carbohydrate ingredients.

Thanks,

Judy
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