Baking & Snack - November 2013 - 58

PROTEIN

Bottoming nutrition bars
with protein-fortified
chocolate-flavored
coatings enhances their
appeal to consumers
seeing extra protein in
their diets.

Palatability is a key challenge when it comes
to protein fortification in baked goods.

Cargill

type of baked good and the type of protein used," noted
Kristen Coad, food application senior specialist, baking, Roquette, Geneva, IL. "For example, in cakes, protein helps in emulsification, leading to better softness in
the end product and better mouthfeel for the consumer.
In bread, [the protein] gluten aids in structure and
foaming, helping to develop the overall texture of the
product."
Protein sources are on the rise, but the functionalities remain the same; the difference is in how formulators use them. "The innovations lie in the intersection
between nutritional research and consumer demands,"
Ms. Coad said. Research has shown that proteins affect
varying levels of satiety. "We know that the weight management market is huge in the US, and offering baked
goods with proven satiety benefits can bring value for
both manufacturers and consumers," she noted.

Enriching without collateral damage
Palatability is a key challenge when it comes to protein fortification of baked goods, according to Luis
Hernandez, technical and business development manager, Fonterra USA, Rosemont, IL. "There is always
an impact on functionality and flavor when macrocomponents are added to or removed from a food
formulation," he said.
"If protein is not incorporated properly, it can lead
to problems with grittiness or phase separation," Mr.
Hernandez added. "And because baked goods are
low-moisture food systems, and proteins tend to compete with other ingredients for available water, protein
enrichment can cause baked goods to stale faster
than normal."

/ Baking & Snack / November 2013

Fonterra currently is working with several food
brands for protein enrichment of products that already
contain small amounts. The company's specialty milk
proteins allow formulators to boost protein levels while
preventing any changes in mouthfeel. "Such functional
milk proteins can directly replace some of the flour in
a formula to reach the desired finished product protein
content," Mr. Hernandez observed.
Something else to consider when adding dairy proteins to baked goods is the ingredient's inherent carbohydrate content. Nonfat dry milk and whole milk
powder are both sources of dairy proteins, but they also
contain lactose. "Too high of levels of lactose can lead
to an undesired browning effect, either in the form of
a darker-color product or a burnt taste," Mr. Hernandez
continued. "You want to select higher protein milk concentrates with less lactose to better handle the browning and balance the carbohydrate content of the finished
product."

Protein-plus ingredients
Some new ingredients available to bakers provide
protein ... and a whole lot more.
Roquette offers a line of protein ingredients derived from yellow peas, described by Neelesh Varde,
marketing product manager, protein. "Yellow pea protein works well for enrichment in baked goods and can
also add some functionality for water binding, dough
conditioning, structure development and emulsification, depending on the specific application," Mr. Varde
said. "One of our newer ingredients includes protein
algae flour developed from microalgae. The protein
flour also includes some fiber, which contributes to the

Baking & Snack - November 2013

Table of Contents for the Digital Edition of Baking & Snack - November 2013