Headline Protein in Headline Baking Most consumer Copy
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Protein-Rich Diet The majority of Americans, 91 percent, say it’s important to consume protein every day for a healthy diet, according to the International Food Information Council, and 50 percent said they are trying to consume a certain amount of protein or as much protein as possible. While most Americans consume enough protein to prevent nutrient deficiency disease and conditions, there are benefits to consuming more than the recommended amount of protein—specifically 30 grams of high-quality protein at every meal—such as optimal lean muscle repair and remodeling, appetite control and body-weight management. Additionally, exercise combined with dietary protein can reduce the risk of age-related loss of muscle. Protein ingredients available to bakers with the most leucine, an amino acid that is the trigger for many of the protein benefits, include: • Whey protein isolate: 11 percent • Milk protein concentrate: 9. 5 percent • Egg protein concentrate: 8. 8 percent
Grains Wheat and many other grains contain two types of proteins called gliadin and glutenin, and when mixed together with water, they connect to form the viscoelastic gluten network responsible for providing structure and retaining leavening gases in bakery products. The higher the protein content, the more water the grains can absorb, which produces a harder gluten. Depending on the desired texture, bakers choose either hard wheat flours for a more dense baked good, or a soft flour for a thinner texture. • Hard wheat is 11 to 15. 5 percent • • protein, absorbs more water and provides superior gas-holding properties. This is used often for breads. Soft wheat is about 10. 5 percent protein and doesn’t hold as much water or gases. This is used for cakes, cookies and crackers. When a baker needs more protein, he or she uses vital wheat gluten, an insoluble gluten made from wheat flour that is 75 to 80 percent protein and its water absorption is 150 to 200 percent.
Dairy - Eggs There are more than 40 proteins in eggs, and when added to baked goods, they influence the range of denaturation and coagulation, which is responsible for other functions like binding, foaming, emulsifying and tenderization. Some proteins are only located in the whites and some are only in the yolk. One of the most important functions is trapping air, which produces texture, mouthfeel and appearance. They can also be helpful in gluten-free flours because the proteins help simulate the effects of wheat flour and help prevent baked goods from drying out or staling.
Dairy - Milk protein is more complex than egg products. Cow milk is divided into two categories— casein and whey—that vary in protein content and functionality. This protein can assist with foaming, moisture, retention and protein fortification in baked goods. These products, along with lactose, can influence dough absorption, mixing requirements, fermentation rates, bake time and temperatures. Milk products can improve a baked good’s volume, give better crumb and provide a more tender texture. When turned into a powder, whey protein provides many functions like: • Water binding and absorption • Viscosity • Gelation • Cohesion • Adhesion • Elasticity • Emulsification • Foaming
Plants The most common plant protein added to baked goods is soy, usually in the form of flours or grits. Its neutral flavor and color allows for a substantial boost in the product’s overall protein content. Soy can retain moisture and increase the shelf life, crumb structure and texture of baked goods as well as reduce the fat uptake in fried bakery items like doughnuts. Some ancient and specialty grains and some plant seeds can be used to boost the protein content of baked goods including: • • • Buckwheat— 13 percent protein Quinoa— 14 percent Flax – 18 percent Hemp— 30 percent Whole-grain brown rice— 80 to 90 percent
Headline Copy text here. Copy text here. Thank you for viewing this Slide Show: Protein in Baking. Information for this Slide Show was excerpted from Food Product Design’s Digital Issue, “Protein in Baking: A Necessary Opportunity. ” Read the complete article at http: //www. foodproductdesign. com/~/media/Files/Nutrition/Digital. Issues/2013/06/protein -in-baking. ashx.
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