BLOSSOM Whey Protein for Baking & Breads Eggs Substitute, 50 gm

Description

• Baking with protein is very different to normal baking, especially baking with whey protein powder because it causes the baked items to become dry if not counteracted with other ingredients. Its really important to include some wet ingredients to add moisture, especially when baking with whey which absorbs the liquid used in the recipe. These can include things like Greek yogurt, quark, canned pumpkin and fruit purees.
• Protein baking is a great way to not only get more protein into your diet, but also cure cravings for unhealthier alternatives and aid your training by simply thinking outside of the shake. In baked goods, it offers advantages such as a clean taste, added texture and increased protein and shelf life. It is an easily-digestible complete protein, consisting of all essential amino acids.
• Whey powder is common in protein shakes and bars or in baked goods. However, it can also be used as an emulsifier, egg replacement or to reduce fat in products.
• If you want the benefits that whey protein has to offer, but you're tired of smoothies, add it to baked goods to increase their protein content.
• Create protein-rich brownies, cookies and muffins, without having to shell out big bucks for the prepackaged, protein-enhanced versions.

When used in baking, whey ingredients can emulsify, thicken, brown, and foam products. Whey powder also increases solubility, gelation, water binding and nutritional fortification. However, the effect depends on the type and level of whey protein concentrate (WPC), ranging from 11% to over 90% which is whey protein isolate (WPI).
Whey has strong water-binding properties to fight off staleness, a welcome addition when using whole wheat flour. With gums, it also adds fiber without creating a gummy texture common in whole wheat products. They can be used in helping replace gluten levels, because its structure and gas-trapping properties mimic gluten. It also can help reduce fat and carbohydrates while increasing the nutritional benefits of the product.

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