Photo credit: www.sciencedaily.com
Exploring Vegan Butter Alternatives for Baking
Butter has long held a central role in the baking of various goods. However, for individuals who are lactose intolerant, identifying a suitable substitute can be quite difficult. Often, vegan alternatives fail to replicate the right texture or flavor, leading to dissatisfaction and hesitation among bakers looking to experiment with dairy-free options.
In a recent study published in Physics of Fluids by AIP Publishing, researchers from the University of Strathclyde delved into the characteristics of different vegan butter substitutes, using Scottish shortbread— a beloved local treat—as their testing ground.
“Our team includes a Ph.D. student whose vegan lifestyle has reshaped our approach to baking,” explained lead author Juliane Simmchen. “After purchasing various vegan butter alternatives, I was taken aback by how different they appeared compared to traditional butter.”
Intrigued by the obvious differences in texture, Simmchen and her colleagues conducted a series of experiments utilizing the equipment available in their lab. They focused on three distinct types of vegan butter substitutes, which each offered varying fat levels. Their testing aimed to analyze the consistencies and thermal responses of these alternatives before progressing to a taste test involving actual baked shortbread cookies.
The team enlisted a group of volunteers to sample the shortbread cookies made with conventional dairy butter alongside those created using the vegan counterparts. The primary objective was to pinpoint which vegan option could mimic the traditional shortbread most closely, and the results were telling.
“Among the vegan alternatives, the one that contained the highest fat content yielded the most favorable feedback from our participants,” remarked Simmchen. “It exhibited behavior akin to that of butter, which also boasts a high fat percentage. Conversely, the substitute with the lowest fat content resulted in a dough that was notably less appealing—it didn’t bake well and was denser and chewier, with a fair number of testers expressing their dislike for it.”
Traditional butter generally contains around 80% fat, and Simmchen advocates for selecting a vegan option that aligns closely with this fat content.
When discussing the merits of baking with vegan ingredients, Simmchen emphasizes the importance of inclusivity. She argues that baked treats are best enjoyed when they can be shared among all individuals, regardless of dietary restrictions. Personally, she has shifted her preference towards vegan recipes.
“While I have a fondness for classic Scottish shortbread, I’ve started to adapt my recipes to include vegan alternatives because they promote inclusiveness,” stated Simmchen. “If I can create a product of equal quality that allows more people to indulge, then I choose the vegan route.”
Source
www.sciencedaily.com