Baking & Snack - March 2009 - 81

PROTEINS

PLUS
LU Protein
In the forms of concentrates and isolates, protein ingredients aid structure
and nutrition of baked foods.
BY LAURIE GORTON
rotein is not just for sports nutrition bars. By adding protein ingredients to baked foods, formulators not only enhance nutritional content but also
assist structure and processing performance. The
important questions to settle involve the source of the
protein, the way it should function in the formula and
the nutritional qualities desired in the end product.
"Adding protein is an effective way to boost the valueadded character of products," said Topher Dohl, applications technologist at MGP Ingredients, Inc., Atchison, KS.
It's also a good way to assure proper dough structure,
strength, moisture content and emulsification. Because
of their ability to form films, proteins can encapsulate
other ingredients for better control over their delivery or
even put a shine on crusts. And non-wheat protein ingredients can unlock gluten-free formulations.
Gluten-free represents an emerging opportunity for
protein ingredients. "We have whey ingredients that can
simulate the effect of gluten for gluten-free and celiacsafe baking strategies," said Craig Air, manager, technical
services, for Erie Foods International, Inc., Erie, IL.
A different formulating approach combines pea protein with rice flour to give structure to gluten-free baked
products, according to Carl Jaundoo, PhD, senior applications specialist, Roquette America, Inc., Keokuk, IA.
Another hot trend in bakery formulating is the double-double product, or "double the fiber and double the
protein," Mr. Dohl explained, "and the extra protein helps
carry that extra fiber."
Protein enjoys good familiarity among consumers, and such awareness is increasing, according to Jean
Heggie, marketing director of Solae LLC, St. Louis, MO.
Company research conducted during the past year found
that consumers most commonly associate protein with
satiety, hunger management, sustained energy and muscle-building benefits. The research focussed on protein
awareness, specifically with breakfast foods. "We have
seen interest in protein-fortified foods across many food
segments, and in baking, uses include bars, muffins and
breads. Cookies also have great potential," she said.

MAKING CHOICES. "The user needs to ask, 'What is the
purpose for adding protein?'" Mr. Dohl noted. "Is it for a
boost in nutrition? How important is flavor? What functions are sought?"
"In bakery products, one of the most important considerations of proteins is their functionality," Dr. Jaundoo
said. "Since the majority of these products incorporate
water and fat, two key functional attributes are water
binding and emulsification. The choice of protein is then
influenced by the degree of functionality of the protein.
Other factors that are important include taste, availability and allergenicity."
When considering applications in baked foods, "adding protein can increase dough strength, thus improving
elasticity, extensibility and providing greater uniformity,"
Mr. Air said.
Another interesting function of proteins is their ability to form films. This property of wheat gluten enables
retention of leavening gases, thus assuring proper rising
ᮢ The extensibility
provided by wheat protein
isolates to baguette dough
helps the long dough
strings relax after moulding and thus resist twisting.

March 2009 / BAKING & SNACK

Baking & Snack - March 2009

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