Baking & Snack - October 2021 - 60

PLANT-BASED PROTEIN
softness.
Protein ingredients
can come in many
different formats for
different applications,
including crisps that
can provide texture
and nutrition for bars.
©Dmitri Stalnuhhin - stock.adobe.com
" When it comes to better-for-you cookies, thins and
even rice crackers, cashew nut protein powder's unique
functional qualities allow manufacturers to incorporate
high-quality protein without compromising on taste or
texture, " he continued. " In gluten-free biscuit or cookie
applications, the extra-fine grind contributes toward a
melt-in-the-mouth texture that adds an element of permissible
indulgence, even in a reduced-fat, high-protein
snack. "
EverGrain Ingredients markets two plant-protein ingredients
to bakers, both of which include a total of up
to 80% fiber and protein sourced from barley, with little
remaining starch. As part of the company's circular food
system approach, the ingredients are sourced from barley
following the extraction of starches for the brewing
process.
" Our sustainability story is one we're proud of, and
a part of what helps us stand out in the plant protein
movement, " said Giacomo Cattaneo, EverGrain's owner.
" Today's consumer is far more discerning, not only considering
their individual health when seeking quality ingredients
but also the health of our planet.
" This has put more of a spotlight on plant-based protein
sources, creating tremendous opportunity for new
sources to capture attention, " Mr. Cattaneo said. " Barley
is that disruptor, a fresh face in developed categories that
are craving innovation. "
In yeast-leavened bread, a barley protein-and-fiber inA
SYSTEMS APPROACH
HELPS GET THE MOST OUT
OF EVERY INGREDIENT.
TURNING CHICKPEAS INTO
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Phone 641-236-0852
Have you tried to use chickpea flour, only to reach a limit of how much you can use
because of an off-flavor? Then we'd like to invite you to try Steamed Chickpea Flour
(CP100-S). The steaming process delivers an excellent low flavor profile, and also
makes the flour ready-to-eat. Samples and base industrial formulations are free!
GF
RTE
%
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|
gluten free
|
Excellent for use in gluten free foods
Ready-to-eat status
Higher inclusion levels than raw
conventional
|
organic
gredient may contribute to a hearty flavor
while also enhancing volume and crumb
It has been shown to improve
dough workability and machinability by reducing
the dough stickiness and increasing shock resistance.
" Low-calorie and low-carb breads benefit from barley
fortification as it contributes very few net carbs and offers
a predicted low-glycemic index, " Mr. Cattaneo said.
" In pizza crust, the barley provides for a rich golden
color and improved taste experience. "
Barley's water-binding properties assist with making
better-for-you sweet treats, such as cakes, cookies and
muffins. Low carbohydrate and calorie counts, combined
with higher protein and fiber, provide permission
for the health-conscious consumer to indulge.
A systemic approach
A systems approach helps get the most out of every ingredient.
It also is critical to addressing the greatest challenges
when boosting the plant protein content of baked
goods, which are managing water, texture and flavor.
Plant proteins, for example, often bring along earthy
notes and other off flavors. Even within the same protein
source, there can be significant differences in flavor
profiles.
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Baking & Snack - October 2021

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