Baking & Snack - April 2008 - 60

PROTEIN
ᮣ Ready-to-eat cereal with "good source of protein" claims had US sales of
$65.6 million for the 52 weeks ended Nov. 3, 2007, according to The Nielsen Co.
CARGILL TEXTURIZING SOLUTIONS

technical product manager. She said the added fiber in
whole-grain bread systems can disrupt the gluten network and cause formulators to use more gluten.
"As the gluten usage increases, the dough becomes
bucky and difficult to process," she said. "Adding wheat
protein isolate relaxes the dough, improving the process performance without negatively affecting the final
product quality. The final product exhibits an optimized
texture, even with a boost in protein."
At 85% to 90% protein, SmartBind wheat protein isolates are designed for various applications to improve
crumb softness and cell structure, improve freeze-thaw
performance and replace or reduce egg or dairy proteins,
Ms. Carson said.
SAVING WITH SOY. Soy protein is a promising option
in reducing commodity costs. "Many grain-based food
manufacturers are realizing significant cost savings by
using soy protein as an alternative to both dairy and
egg protein," said Jean Heggie, marketing director for
The Solae Co., St. Louis, MO. "In many grain-based
applications, soy protein can replace dairy proteins,
either partially or completely, enabling significant costsaving opportunities.
"Currently, based on today's dairy protein prices, savings can range from 20% to 60%," Ms. Heggie continued.
"In products such as layer cakes, cookies and snack cakes,
where both dairy and egg proteins are traditionally used in
the batter formulation, soy protein can typically replace up
to 50% of the egg protein and 100% of the dairy protein."
"Beyond nutrition and economic benefits, soy protein
can deliver functional benefits in grain-based foods," Ms.
Heggie said. "In nutrition bars, soy protein can improve
shelf life and prevent bar hardening. In baked foods, particularly layer cakes and snack cakes, soy protein can improve crumb structure and perceived moistness.
Prolia soy flour from Cargill Texturizing Solutions,
Wayzata, MN, offers cost savings when compared with
soy concentrates and isolates, whey, caseinate and other
milk proteins, according to Linda Beck, a global manager in soy protein for Cargill Texturizing Solutions.
Benefits include increased water retention, partial or
full replacement of eggs in many bakery applications,
reduced fat absorption in donuts and the ability to be
combined with other cereal grains for the extrusion of
protein-fortified cereals and snacks.
Prosante textured soy flour from Cargill Texturizing
Solutions provides a crunchy and crisp texture to cereal
clusters and inclusions in other bakery products. Prosante Plus flavored soy may allow formulators to create
custom-flavored textured soy in honey, nut or fruit flavors for inclusion in cereals and other baked foods.
BAKING & SNACK / April 2008

Packed with Protein
A University of Illinois scientist in Urbana, IL, has
created a breakfast cereal that meets three health
claims. The cereal provides 10 g of protein, including
6.5 g of soy protein, and 5 g of fiber per serving to
meet Food and Drug Administration requirements
for protein, soy protein and fiber claims.
Soo-Yeun Lee, Ph.D., a University of Illinois assistant professor of food science and human nutrition, asked 120 people to take part in a sensory
panel to evaluate four formulations of the cereal:
unflavored and served with skim milk, unflavored
and served without skim milk, cinnamon-flavored
and served with skim milk, and cinnamonflavored and served without skim milk. A second
consumer evaluation compared Dr. Lee's cereals
against five cereals that are commercially available and marketed for their healthful properties.
"We know we need to do some tweaking,
but even at this stage, one of our formulations
did better than a product that's already on the
store shelves," Dr. Lee said. "We're still experimenting with different flavors and sweeteners,
but I'm confident that soy-based, high-protein
cereals not only can optimize nutrition, they
also can taste good."
Formulators may not need to choose between wheat
and soy. Combining the two forms of protein may provide the best results for fortification in some systems, said
Ms. Carson of ADM Milling.
Roquette America, Inc., Keokuk, IA, pointed out the
advantages of combining wheat protein and pea protein. In addition to wheat protein, the company now
offers Nutralys pea protein, which has high water- and
fat-binding properties, said Carl Juandoo, senior applications specialist. According to the company, pea
protein is highly digestible and a good source of amino

Baking & Snack - April 2008

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