Baking & Snack - October 2017 - 51

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Dense baked goods such as bars,
brownies, cookies and muffins
are some of the best candidates
for protein fortification.
"Machining can also become a challenge if the water balance is not adjusted
properly," Ms. Rippe said. "Baking with
protein is largely a trial-and-error process, even with a carefully laid out plan
in place."
Dense baked goods such as bars,
brownies, cookies and muffins are some
of the best candidates for protein fortification. Highly aerated products such
as breads and cakes are less suitable for
protein addition.

Shopping for protein
There are many varied dairy protein
ingredients available to bakers. One
such ingredient is hydrolyzed whey.
This type of whey protein has been
carefully processed to isolate the protein, resulting in an ingredient that is
90 to 95% whey protein. The process
exposes the proteins to enzymes that
free the amino acids, breaking them
down so the body can process them
quicker and more efficiently. This renders the protein easier for the body to
absorb, which makes hydrolyzed whey
a frequent addition to post-exercise
recovery bars and snack foods.
A recent example is The Bar from
sports nutrition company Progenex,
North Salt Lake, UT. With 14 g protein,
18 g net carbs and 12 g fat, The Bar satiates and provides a well-balanced snack
between meals. It contains a proprietary
hydrolyzed whey protein and trace mineral complex combined with conjugated
linoleic acid. The company explains that
the hydrolyzed whey is, in essence, predigested protein that goes directly to
work repairing and rebuilding muscles
since it doesn't require the body to break
it down first.
Other specialty ingredients include

milk protein concentrate (MPC) and
milk protein isolate (MPI). Both are
concentrated milk products, with the
former containing 40 to 90% milk protein and the latter containing 90% or
more protein. Both contain casein, whey
proteins and bioactive proteins in the
same ratio found in milk. As the protein
content increases, the lactose levels decrease. The MPI contains very little fat
(typically less than 3%), carbohydrates
or lactose and has a very high amino
acid composition, making it ideal for
meal replacement bars.
Eden Prairie, MN-based Milk
Specialties has a new blend of whey and
MPI designed to provide a soft texture,
optimal sensory experience and extended shelf life in high-protein and nutrition bars. This soy-free line provides
pliability and can significantly reduce
browning and hardening over shelf life.
The company also offers high-protein
extruded inclusions for bars. Inclusions
have long been a means to deliver flavor
to baked goods, but they usually are void
of nutrition. These flavorful proteinpacked inclusions - including chocolate chip and graham crackers - can be
used in different bar types, from dessert
quality bars to meal replacement.
Micellar casein (MC) and microfiltered milk protein are concentrated milk
ingredients obtained by microfiltration.
They range in composition based on the
amount of milk-derived whey protein
removed. Concentration and diafiltration can increase the total protein and
decrease the amount of lactose in the
final ingredient. Unlike MPC and MPI,
the microfiltration process alters the
casein-to-whey-protein ratio compared
to that found in milk.
The trend in satiety-inducing foods is

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Baking & Snack - October 2017

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