Baking & Snack - May 2015 - 62

PROTEIN

The high protein content of beans and texture is important to consider," Dr. Boutte advised.
sparked many product introduc- "This can be very different from formula to formula. We
tions in the past few years. understand certain factors that influence texture and flaLundberg Family Farms, Mondelez, Frito-Lay
vor, but some trial and error is usually required for best
results. The moisture content, pH and sweetness of a
product will all partially determine the protein to use."
Soy proteins are often blended together to achieve the
best texture, flavor, shelf life and, of course, protein requirements, according to Dr. Boutte. "Use of other ingredients, such as flavors, emulsifiers, hydrocolloids and
enzymes, often helps," he said.
AIDP, City of Industry, CA, markets a number of
plant-based proteins including a sprouted brown rice
protein that has recently become available in a certifiedorganic form. This ingredient addresses numerous issues including continually rising costs of other protein
sources, a growing vegan market and rising awareness of
whey, soy protein and other foods that lead to allergies
and sensitivities.
Sprouting enhances the protein's nutritional benefits,
among others, over conventional rice protein, according
to AIDP. And studies have shown that rice protein has
similar muscle-building capabilities as whey protein.
The company also offers a proprietary blend of rice
and pea protein that delivers a complete protein profile by
boosting the low lysine level typical of rice-only protein.
"We have been busy developing and expanding our collection of rice and pea proteins, each grade with unique
characteristics for different formulation needs," said
Alan Rillorta, director, branded ingredient sales at AIDP.
"Various colors, flavor profiles and textures are available."
Edible bean powders from ADM Wild Flavors &
Specialty Ingredients, Decatur, IL, can be used to increase not only the protein content of baked goods but
also the fiber content.
"Edible bean powders that work well in baking applications are navy, pinto, black and chickpea," said Cheryl
Borders, manager, soy food applications, technical service, edible beans, ADM. "They are available as whole,

62 Baking & Snack May 2015 / www.bakingandsnack.com

pieces, grits and powders. Navy bean powder is the
preferred choice when added color is not desired. In extruded snacks, 100% bean powder can be used to replace
the cereal and starch ingredients."
Stabilized rice bran is an ingredient that provides protein and fiber, as well as the omega-3 fatty acid alphalinolenic acid. It's also an inherent source of essential
vitamins and minerals.
"Bran is about 10% by weight of the rice kernel," said
Mark McKnight, senior vice-president, marketing and
sales, RiceBran Technologies, Scottsdale, AZ. "This is
also where 80% of the nutrition resides. We've patented a
process to stabilize the bran to prevent it from oxidizing
and, thereby, are able to provide an ingredient loaded
with many nutrients lacking in today's diet."
The stabilized rice bran can be used as-is in baked good
formulations. "Another option is a unique high-protein
and high-dietary-fiber crisp extruded from our patented
rice protein ingredients," Mr. McKnight said. The crisps
are 10% protein and 10% dietary fiber by weight.
Flax protein and chia protein are also a natural fit
for bakery. Both these seeds are consumer-recognized
ingredients in this category, according to Marilyn
Stieve, business development manager, bars, Glanbia
Nutritionals Ingredient Technologies, Fitchburg, WI.
An emerging vegan protein source is microalgae.
"Our whole algal protein ingredient has a protected cell
wall that limits its interaction with other ingredients,
making it a versatile ingredient for a number of formulations, including breads, cereals, crackers, muffins and
more," said Sally Aaron, marketing director, Solazyme
Microalgae Food Ingredients, South San Francisco, CA.
"This protein also minimizes the impact on textural
characteristics, due to low water binding and very low
viscosity in solutions, allowing high protein content
without thickening."
As a complete cell, the whole microalgal protein supplies multiple micronutrients in addition to protein. "It
delivers all essential amino acids and boosts dietary fi-

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