For some, the words “healthful” and “indulgent” are so diametrically opposed it would be odd to include them in the same sentence. Moderation in all things is still considered one key to good health. But today, a myriad of new baking ingredients provide more healthful options for formulators.

Indulgence can be difficult to define. For some, nothing can satisfy an indulgent craving but a sweet product, while others might enjoy a thick, hearty slice of savory bread.

Floury fundamentals

More healthful baking can begin with the most fundamental of ingredients, the flour. Bakers have options for replacing some of the traditional refined white flour with other ingredients in varying combinations that can improve the nutritional profile of the end product without affecting flavor or texture.

Bakers can increase whole grain content in cookies, cakes and other sweetgoods or in more traditional breads using ingredients, such as 100 percent whole wheat flour that mimics the flavor and texture of refined white flour, according to ConAgra Mills, Omaha, Neb.

The company uses a milling process that reduces the bran and germ components of the wheat berry to a smaller particle size, thus eliminating the textural differences that commonly differentiate whole wheat from refined white flour. The soft wheat flour is recommended for cookies, cakes and pastries.

However, formulators need to compensate for the higher rate of water absorption common to whole grain flour. Monitoring water levels and mix time can prevent cracking and ensure proper gluten formation. “Depending on usage level, the addition of whole grains may require ingredients to strengthen the dough, such as vital wheat gluten, in addition to adjusting baking time and temperature to control the level of browning on the product's surface,” says Harold Ward, senior quality specialist, ConAgra Mills. The benefit of using a new flour mixture is that, “depending on the inclusion level, labels can reflect the amount of whole grains in grams and the amount of fiber,” he adds.

Full of beans

Archer Daniels Midland (ADM), Decatur, Ill., turned to domestic bean crops when creating bean-based powders, notes Beth Ragan, communications, ADM. To add nutritional benefits, such as protein and fiber into baked products, the company uses a variety of bean powders, such as black, red, navy and pinto beans.

The powders reconstitute within five minutes and are non-GMO and hypoallergenic. They are low-fat and cholesterol-free and a source of vitamins A and C, potassium, calcium, magnesium, folate, zinc, iron, copper and polyphenols.

Product developers at ADM recommend substituting anywhere from 10 percent to 30 percent of the flour in a formula on a 1:1 basis. These powders contain slightly less moisture (9.5 percent) than most flours, so additional water and dough retention time may be needed.

Another type of bean, okara, is being tapped by the Israeli firm NutriGal, part of the Galam Group. Although current plans won't include the U.S. market for at least two years, the company wants to move okara into the baking segment to help create more healthful products.

Okara is the high-protein, high-fiber insoluble pulp that remains when soymilk is extracted from the beans. The company is processing the pulp into an ingredient that could partiallyreplace the flour in formulations. Okara is reportedly rich in fiber and protein; low in fat; contains other helpful nutrients, such as calcium, iron and riboflavin; and has high water retention capabilities.

Got dairy

Ordinary bread can be transformed into indulgent specialty bread by adding cheese. Cheese is popular in artisan breads. Dairy delivers flavor, function and nutrition, notes Sharon Gerdes, senior account manager for Dairy Management Inc. (DMI), Rosemont, Ill. “Consider Swiss- and Cheddar-filled pastry dough, or bread pudding topped with Colby,” Gerdes adds.

Another indulgent product that poses a natural fit for dairy is cheesecake. In research DMI conducted in 2007, 47 percent of those surveyed said individually portioned cheesecake and chocolate cups “met a need,” Gerdes notes. Individual portion desserts offer control in terms of calorie count and size. A combination of regular cream cheese with a milk protein concentrate helps increase protein and calcium content simultaneously.

“Any time you have dairy ingredients high on the product label, it lends the perception to consumers that the product is more wholesome and natural, contributing to the aura of a permissible indulgence,” Gerdes says.