Milling & Baking News - August 15, 2006 - 29

ᮤ Supplementing popular baked foods
with protein boosts their value to consumers seeking health-and-wellness foods.

ARCHER DANIELS MIDLAND CO.

cases, replacer specifically for bakery applications," Mr. Baczynski said, noting
that it provides sensory appeal similar
to products made with egg powder and
is suited to sponge cakes, pound cakes,
muffins, waffles and like products.
Soy protein applications also continue to expand.
"Soy protein isolates are new to Cargill but have been in the market for
a long time," observed Deb Schulz,
Prolisse market development manager.
"In Prolisse, we believe we have a better
flavored product because it is manufac-

tured by membrane separation, rather
than acid precipitation." Taste panels
back up her flavor claim, and she described Prolisse as "a natural protein for
balanced nutrition."
Recent introduction of a functional
soy powder by Nutriant, a Kerry Ingredients business, balances protein,
fiber and fat, said Terry Gieseke, business development director, Kerry Ingredients - Nutriant Soy Ingredients,
Cedar Falls, Iowa.
"In cake systems, FSP can be used
to replace significant portions, and in
some systems all, of the nonfat dry milk
and eggs," she said. "In cookies, FSP
can be used with liquid vegetable oil to
deliver characteristics that currently require hydrogenated fats or palm oil."
Recently introduced by Cargill and
other processors, soy protein crisps are a
texture builder, like rice crisps, but they
offer significantly higher protein content.
"These are not necessarily new to
food processors but definitely new to

bakers," Ms. Schulz observed.
Dairy proteins are getting a new look
in formulating thanks to hydrolyzed
whey protein concentrate. Even though
they have less water-binding capability than native whey proteins, they can
be used to extend shelf life, said Jamie
Stanek, food technologist, Main Street
Ingredients, La Crosse, Wis.
"Consumers enjoy the benefit of a
snack that can taste extraordinary but
also give them a boost of protein," she
continued. "Bakers benefit by being
able to keep a given product moister
longer. With the extended shelf life, the
ingredient will bring cost savings to the
baker in the long run."
New on the scene is corn protein isolate made from hybrids of high-oleic
corn developed through conventional
(non-bioengineered) plant breeding
methods. S. Mayfield Pierce, chairman
and c.e.o., EnerGenics USA, Keokuk,
Iowa, said processing of this new ingredient now is being scaled up for samples and is expected to be ready by the
end of the summer.
"These new corn hybrids will offer a
whole new host of nutraceutical benefits

Whey proteins take the cake (and the bread and the muffins ...)
Premium and specialty baked foods are "hot" right now - and not just
because they're fresh out of the oven. Consumers today have a strong interest in baked foods that offer great taste, good nutrition, added protein,
indulgent flavor, fewer calories and reduced fat - or all of the above.
For example, Mintel International Group predicts continued steady
growth in specialty artisan bread, which rose 18% in sales from 2001
to 2003, as well as in premium cakes, pies and brownies. Sales of
in-store bakery cakes also are increasing as busy families bake less,
boosting their market share to 57%. Cookie sales are up, too, with
healthy cookies enjoying 6% growth since 2001. Leading the way in
baked foods growth is the market for nutrition/energy bars, which grew
a whopping 169% from 1999 to 2004.
To meet this demand, bakers may turn to a dairy ingredient that
offers the triple play of great taste, good nutrition and functional versatility: whey protein.
Long favored by athletes wanting nutrients that support muscle
growth and maintenance, whey proteins are moving into the mainstream as consumers seek out more foods and beverages that support
health and wellness. In bakery, whey offers highly digestible protein
while enhancing the sensory attributes of baked foods ranging from
artisan and whole grain bread to reduced-fat cakes and cookies and
nutrient-enhanced energy bars. Consumer research by Dairy Management Inc. in December 2005 showed that 65% of shoppers surveyed
were interested in having whey protein added to bread.
Whey protein concentrate (WPC) or whey protein isolate (WPI) may be
added to bread, soft rolls and buns at a typical usage level of 2% to 4%

30 / Milling & Baking News, August 15, 2006

(flour weight basis). In formulations, whey protein's clean, neutral flavor
provides a great backdrop for other flavors, from chocolate to spices. At
the same time, its capacity for water-binding and gelling contributes to
an improved texture and a fine, even crumb, often without the need for
dough conditioners. Whey proteins are also natural emulsifiers. Because
they are able to mimic the functional properties of hydrogenated oils and
fats, WPCs work well in fat-reduced or fat-free bakery foods, where they
may replace up to 25% of the carbohydrates and fats.
Whey proteins have another role to play as a partner in whole grain
formulations. As bakers answer the call to add more whole grains to America's diet, they face new technical challenges working with unrefined flours.
That's because whole grain flours vary widely in the amount and type of
fiber (soluble or insoluble) they contain and may have lower gluten content
as well. To manage the impact of these differences, bakers may turn to
denatured whey proteins, which have good water-binding properties. This
capacity may offset the accelerated staling and dough gumminess sometimes associated with high levels of soluble fibers in certain whole grains.
At the same time, whey proteins may improve dough texture by mimicking
the structural and gas-trapping properties of gluten.
Beyond the functional benefits of whey protein are its nutritional
strengths. Whey proteins have the highest biological value of any protein and contain essential amino acids in proportion to the body's requirements. In baked foods, they supply a "good" or "excellent" source
of protein by delivering 5 to 10 grams or more of protein per serving.
Whatever premium baked food you'd like to enhance, there's a perfect whey ingredient for you. MBN

bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - August 15, 2006

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