Baking & Snack - March 2009 - 84

86

PROTEINS

iency and increasing volume; as an
economical alternative to dairy and
egg ingredients; and to deliver more
protein, thus enhancing the food's
nutritional value."
Soy proteins can be widely differentiated by their processors, engineered to meet specific formulating
needs. "The products intended for
bakery use are engineered to work
optimally in these applications,"
Ms. Heggie said."Bakers need to understand that soy protein products differ
in functional and flavor performance.
Bakers should rely on their suppliers to
know these differences and assist them
in determining the best product fit for
the specific application."
Solae offers both soy protein concentrates and isolates in powdered
form that can be used in baked
products. Supro soy protein isolate is
90% protein, and Procon soy protein
concentrate is 70% protein, on a dry

basis. Soy flour is roughly 50% protein. "We also manufacture soy protein crisps, which add protein and
crunchy texture, as well as an oatlike texture and appearance in baked
products," Ms. Heggie observed.
Ingredients based on dairy pro-

соб Bakery washes use the film-forming abilities of
proteins to create shiny crusts on finished products.

tein find applications in biscuits,
breads, cookies, muffins and pastries. "They can impart flavor, aroma
and color, emulsification properties
(both forming and stabilizing), aid
in water binding capacities and improve foam formation," Mr. Air said.
"Other properties include solubility,
viscosity, gelation, cohesion, adhesion and elasticity."
For baking use, Erie Foods International prepares casein, caseinate,
milk protein concentrate and a new
range of Probakes blends, designed
with enhanced bakery functionality.
It offers a combination of calcium
and sodium caseinate that can be
used to fortify baked foods such as
bagels and increase the protein content of breakfast cereals, biscuits,
breads and cake mixes. Sodium caseinate helps with emulsification to
improve the texture of frozen baked
cakes and biscuits.
The cost of eggs just went down at least 33%.
As well as enhanced nutrition,
Vita-Ex '" egg extender will cut the cost of using eggs in sweet goods , Banish ,
pea proteins provide the functional
bagels , rolls , doughnuts , cookies and cak es by 33% to 66%.
benefits of emulsification, fat bindVita-Ex is made of all natural ingredients , including
ing and moisture retention, accordegg yolks and w hole egg solids . It does not affect the
ing to Dr. Jaundoo. "The use of pea
flavor , volume or texture of baked goods . Nor does it
protein is product specific," he conrequire special handling of sweet dough . Call us at
tinued. "For example, in cookies and
(973) 340-8700. Because the money you're putt ing
muffins, one simple substitution is
into eggs you could be putt ing into your pocket.
athe replacement of some flour with
pea protein. In bread, pea proteins,
without the elasticity and extensiFor more information, see Page 129

BAKING & SNACK / March 2009



Baking & Snack - March 2009

Table of Contents for the Digital Edition of Baking & Snack - March 2009

Contents
Baking & Snack - March 2009 - 1
Baking & Snack - March 2009 - 2
Baking & Snack - March 2009 - 3
Baking & Snack - March 2009 - Contents
Baking & Snack - March 2009 - 5
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