need to sit a little longer than traditional ones. A high level of pulse or other plant protein sources in yeast-raised wheat products can also interfere with the gluten matrix, decreasing processing ability and overall product quality, including texture and volume, Ms. Jeradechachai said. To balance this out, bakers can add vital wheat gluten or wheat protein isolates to improve structure. Many plant-based proteins are also considered incomplete proteins because they lack or have limited amounts of essential amino acids. This requires them to be paired with other protein sources like rice, wheat, almonds and soybean to achieve a complete protein profile. If not done properly, adding plant protein to a formulation can pose just as many challenges as benefits. To avoid this, bakers must fully understand their desired product attributes, as well as how each plant protein option will affect them. Those who do will capitalize on the growing popularity of these proteins and the BFY movement that only looks to grow for years to come. * Peas are high in protein and have the added benefit of being non-allergenic. ©teatian- stock.adobe.com Your trusted source for & BOOTH 6757 info@ifpc.com | www.ifpc.com | 800.22.SUGAR Ingredients are our business. Loyalty is our legacy. TM Book a meeting with us at the show!http://www.ifpc.com