Baking & Snack - November 2021 - 40

DAIRY
products, such as chocolate chip cookies, where a 30-gram
serving provides 3 grams of protein and only 4 grams of
net carbohydrates. A high-protein pound cake is possible
with an 80% protein whey protein concentrate ingredient,
where one serving provides 15 grams of protein.
" When replacing flour with protein, it is necessary to
adjust moisture content, " said Marissa Stubbs, sales, bakery
applications and custom solutions at Agropur.
Adding protein to baked goods displaces or dilutes
other solids in the bakery formulation, something bakers
must consider in addition to moisture content.
" To account for this, formulators can adjust by equally
reducing all solids, or just replacing one or more components,
such as the flour, " said Rachel Marshall, global
technical engagement manager, active living, NZMP
(Ingredients by Fonterra). " Taking into consideration
the functionality that each of the components you are
diluting is important, and matching functionality can
cause challenges. "
Many current dairy protein innovations are focusing
on modified fractions and bioactives. These ingredients
are produced using advanced technologies to isolate
specific dairy protein components. They vary in protein
content and provide science-based functionality to the
consumer. Glanbia, for example, markets protein hydrolysates,
which supply 80% to 95% protein.
" Additional processing breaks the bonds between
amino acids, " said Niamh Kelly, senior vice president
dairy protein strategy for Glanbia. " Hydrolysates are absorbed
more quickly by the body and muscles. "
Such specialty dairy proteins are being used in ketofriendly
baked goods, which are high in fat, low in carbohydrates
and moderate in protein. SlimFast, Englewood
Cliffs, NJ, for example, is growing its SlimFast Keto
brand with meal replacement bars that include a blend
of dairy protein ingredient along with whey protein
crisps. The latter are small, crunchy balls that can be
used as a topping or included in fillings as an additional
source of protein and for texture.
Idaho Milk Products offers dairy proteins in that 4:1
Ingredients like
pods allow bakers
to add dairy protein
to applications such
as bars with some
unique textures.
Agropur
tion and technical development at the American Dairy
Products Institute.
Arla Foods Ingredients has launched a new concept
for nut butter bars. Nuts are a source of protein and,
in a creamy format, can help increase the total protein
content of a bar, but they can also cause quality issues
because they tend to harden over time. This affects
mouthfeel and shelf life. Arla's new dairy and whey protein
ingredient enables bars to reach up to 37% protein
content and maintain a soft texture.
Agropur Inc. offers a range of dairy protein ingredients
that allow for claim-based baked goods. One such protein
contributes to the structure of low-carbohydrate bakery
40 Baking & Snack November 2021 / www.bakingbusiness.com
ratio of casein to whey. The company uses a cold-loop
process to produce milk protein concentrate and milk
protein isolate, which are 80% and 90% protein, respectively.
By eliminating a heat treatment, the ingredients
have improved solubility and are better tasting than
heat-treated products, Mr. Maccabee explained. The
concentrated dried ingredients are made with an energy-efficient,
filtration-based process and can be used in
any application to provide a protein boost.
For flavor and function
While protein enrichment may be all the buzz these
days, there are other dairy ingredients that bakers have
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