the art of protein - Agropur Ingredients August 2017 - 6

proteins in baking
Dairy ingredients exhibit numerous functions in baked
goods, including desirable crust browning, enhanced
yeast fermentation, improved handling and stability of
batter or dough, egg replacement, and, of course, protein
fortification. Today's bakers have a plethora of dairy protein
ingredients to explore, including concentrates and isolates
sourced from milk and whey. Agropur Ingredients has the
expertise to identify the best dairy protein(s) to meet a
baker's economical, functional and nutritional goals.
"Adding protein affects dough handling and rheology,"
says Jill Rippe, Director of Product Innovation at Agropur
Ingredients. "In general, the batter or dough becomes
firmer and less sticky, as the protein absorbs the free
water in the system more than the flour does during
the mixing stage. Adding protein without proper recipe
modifications will result in batters and doughs that are
dry, crumbly and do not properly spread in the pan."
"Machining can also become a challenge if the water balance is not adjusted properly," says Rippe. "Baking with
protein is largely a trial and error process, even with a carefully laid out plan in place. In our innovation labs, we help
bakers modify recipes and identify the most effective protein or protein blend to design the most successful formula."

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.
A growing area of interest for many bakers is egg
replacement for allergen, economic and supply concerns.
Agropur Ingredients' Bakigen® Bakery Ingredients offers
a collection of tailor-made dairy and alternative proteinbased ingredients that function as egg replacers and
help bring protein levels up nutritionally. The blends are
designed to provide the necessary solids to maintain
structure and texture consistency.
"We also have specialty dairy proteins that provide
extra nutritional and textural benefits," says Anand
Rao, Ingredients, Vice President of Research and
Development. "For example, using ion-exchange
technology, we manufacture BiPRO®, a proprietary
whey protein isolate with a leucine content of 13.1%,
which is much higher than the 11% found in most whey
protein isolates. Leucine is the amino acid associated
with promoting muscle health, making this ingredient
attractive for sports nutrition products such as nutritional
beverages, protein shakes and high protein bars."



Table of Contents for the Digital Edition of the art of protein - Agropur Ingredients August 2017

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the art of protein - Agropur Ingredients August 2017 - 6
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