Baking & Snack - February 2020 - 75

We Turn
it into

Even within the same protein source, bakers will find a range of functionalities.
Optimizing a protein blend can make up for weaknesses.
Manildra USA

range of protein to work with. We can use those soy protein
isolates that have a little bit of flavor that can even enhance
some of the flavor of the whole wheat dough."
Almond protein powder can also offer some relief from
flavor impact. These powders are inherently clean tasting.
"Within blends, Almond Protein Powder can help dilute
unwanted flavors from other proteins and create a wellrounded product with good flavor, nutrition and a simpler
label," said Jeff Smith, director of innovation, Blue Diamond
Almonds Global Ingredients Division.
Relying too much on a protein that has a browning effect
can also have unintended consequences on a baked good's
appearance. "Dairy proteins tend to brown," Mr. Gennrich
said. "All proteins do have the Maillard effect, so when you
start packing in a lot into a product, it gets very dark, so that
becomes an issue as well."
Proteins can also impact the texture and therefore machineability. These ingredients absorb water and can fight
other ingredients in the formulation for the available water. Whey protein, for instance, will take over the water
available in the formulation, resulting in a dry, crumbly
texture. To avoid that, bakers can add extra water, hydrating the proteins. However, add too much water and the
dough becomes a sticky batter. "You can't process it from
there," Ms. Stubbs said. "It's going to get stuck on machines,
which leads to poor manufacturing abilities." Blending can
also reach a balance in water absorption for whey protein
by combining it with a milk protein, adding more fat or an
emulsifier like lecithin.

Discover the
North Dakota Difference
Call 1-800-538-7721 * www.ndmill.com
FSSC 22000 C E R T I F I E D

www.bakingbusiness.com / February 2020 Baking & Snack 75


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Baking & Snack - February 2020

Table of Contents for the Digital Edition of Baking & Snack - February 2020

Baking & Snack - February 2020
Contents
Editorial - What can bread learn from the little black dress?
Newsfront
People/In Brief
2020 Baking Hall of Fame - The history makers
2020 BAKING HALL OF FAME - The teacher
2020 BAKING HALL OF FAME - The engineer
2020 BAKING HALL OF FAME - The architect
2020 BAKING HALL OF FAME - The helper
Industry Confi dence Survey - Weathering the storm
Kwik Trip - Land of opportunity
Donuts - A hole in one
Health and wellness - Impacting consumer health
Protein - Blend for balance
Probiotics - Good for the gut
Snack processing - Story of the decade
Pan glazing - Life in the fast lane
Depositing - Bull's-eye
Production management - ERP software 101
Trays & baskets - Stacked for food safety
Meeting preview: ABA - A gold mine of information
Events
Innovations - Contents
Featured innovation center
Ingredients & formulating
Equipment & packaging
Patents
New on the shelf
Marketplace
Ad index
New product spotlight
Baking & Snack - February 2020 - Baking & Snack - February 2020
Baking & Snack - February 2020 - Baking & Snack - February 2020
Baking & Snack - February 2020 - 2
Baking & Snack - February 2020 - 3
Baking & Snack - February 2020 - 4
Baking & Snack - February 2020 - 5
Baking & Snack - February 2020 - 6
Baking & Snack - February 2020 - Contents
Baking & Snack - February 2020 - 8
Baking & Snack - February 2020 - 9
Baking & Snack - February 2020 - Editorial - What can bread learn from the little black dress?
Baking & Snack - February 2020 - 11
Baking & Snack - February 2020 - 12
Baking & Snack - February 2020 - 13
Baking & Snack - February 2020 - Newsfront
Baking & Snack - February 2020 - 15
Baking & Snack - February 2020 - People/In Brief
Baking & Snack - February 2020 - 17
Baking & Snack - February 2020 - 18
Baking & Snack - February 2020 - 19
Baking & Snack - February 2020 - 20
Baking & Snack - February 2020 - 2020 Baking Hall of Fame - The history makers
Baking & Snack - February 2020 - 2020 BAKING HALL OF FAME - The teacher
Baking & Snack - February 2020 - 23
Baking & Snack - February 2020 - 2020 BAKING HALL OF FAME - The engineer
Baking & Snack - February 2020 - 25
Baking & Snack - February 2020 - 26
Baking & Snack - February 2020 - 2020 BAKING HALL OF FAME - The architect
Baking & Snack - February 2020 - 28
Baking & Snack - February 2020 - 2020 BAKING HALL OF FAME - The helper
Baking & Snack - February 2020 - 30
Baking & Snack - February 2020 - Industry Confi dence Survey - Weathering the storm
Baking & Snack - February 2020 - 32
Baking & Snack - February 2020 - 33
Baking & Snack - February 2020 - 34
Baking & Snack - February 2020 - 35
Baking & Snack - February 2020 - 36
Baking & Snack - February 2020 - 37
Baking & Snack - February 2020 - Kwik Trip - Land of opportunity
Baking & Snack - February 2020 - 39
Baking & Snack - February 2020 - 41
Baking & Snack - February 2020 - 40
Baking & Snack - February 2020 - 42
Baking & Snack - February 2020 - 43
Baking & Snack - February 2020 - 44
Baking & Snack - February 2020 - 45
Baking & Snack - February 2020 - 46
Baking & Snack - February 2020 - 47
Baking & Snack - February 2020 - 48
Baking & Snack - February 2020 - 49
Baking & Snack - February 2020 - 50
Baking & Snack - February 2020 - 51
Baking & Snack - February 2020 - 52
Baking & Snack - February 2020 - 53
Baking & Snack - February 2020 - Donuts - A hole in one
Baking & Snack - February 2020 - 55
Baking & Snack - February 2020 - 56
Baking & Snack - February 2020 - 57
Baking & Snack - February 2020 - 58
Baking & Snack - February 2020 - 59
Baking & Snack - February 2020 - 60
Baking & Snack - February 2020 - 61
Baking & Snack - February 2020 - 62
Baking & Snack - February 2020 - 63
Baking & Snack - February 2020 - 64
Baking & Snack - February 2020 - Health and wellness - Impacting consumer health
Baking & Snack - February 2020 - 66
Baking & Snack - February 2020 - 67
Baking & Snack - February 2020 - 68
Baking & Snack - February 2020 - 69
Baking & Snack - February 2020 - 70
Baking & Snack - February 2020 - Protein - Blend for balance
Baking & Snack - February 2020 - 72
Baking & Snack - February 2020 - 73
Baking & Snack - February 2020 - 74
Baking & Snack - February 2020 - 75
Baking & Snack - February 2020 - 76
Baking & Snack - February 2020 - 77
Baking & Snack - February 2020 - 78
Baking & Snack - February 2020 - 79
Baking & Snack - February 2020 - 80
Baking & Snack - February 2020 - Probiotics - Good for the gut
Baking & Snack - February 2020 - 82
Baking & Snack - February 2020 - 83
Baking & Snack - February 2020 - 84
Baking & Snack - February 2020 - 85
Baking & Snack - February 2020 - 86
Baking & Snack - February 2020 - 87
Baking & Snack - February 2020 - 88
Baking & Snack - February 2020 - Snack processing - Story of the decade
Baking & Snack - February 2020 - 90
Baking & Snack - February 2020 - 91
Baking & Snack - February 2020 - 92
Baking & Snack - February 2020 - 93
Baking & Snack - February 2020 - 94
Baking & Snack - February 2020 - 95
Baking & Snack - February 2020 - 96
Baking & Snack - February 2020 - 97
Baking & Snack - February 2020 - 98
Baking & Snack - February 2020 - Pan glazing - Life in the fast lane
Baking & Snack - February 2020 - 100
Baking & Snack - February 2020 - 101
Baking & Snack - February 2020 - 102
Baking & Snack - February 2020 - 103
Baking & Snack - February 2020 - 104
Baking & Snack - February 2020 - 105
Baking & Snack - February 2020 - 106
Baking & Snack - February 2020 - Depositing - Bull's-eye
Baking & Snack - February 2020 - 108
Baking & Snack - February 2020 - 109
Baking & Snack - February 2020 - 110
Baking & Snack - February 2020 - 111
Baking & Snack - February 2020 - 112
Baking & Snack - February 2020 - 113
Baking & Snack - February 2020 - 114
Baking & Snack - February 2020 - Production management - ERP software 101
Baking & Snack - February 2020 - 116
Baking & Snack - February 2020 - 117
Baking & Snack - February 2020 - 118
Baking & Snack - February 2020 - 119
Baking & Snack - February 2020 - 120
Baking & Snack - February 2020 - 121
Baking & Snack - February 2020 - 122
Baking & Snack - February 2020 - Trays & baskets - Stacked for food safety
Baking & Snack - February 2020 - 124
Baking & Snack - February 2020 - 125
Baking & Snack - February 2020 - 126
Baking & Snack - February 2020 - 127
Baking & Snack - February 2020 - 128
Baking & Snack - February 2020 - Meeting preview: ABA - A gold mine of information
Baking & Snack - February 2020 - Events
Baking & Snack - February 2020 - 131
Baking & Snack - February 2020 - 132
Baking & Snack - February 2020 - Innovations - Contents
Baking & Snack - February 2020 - Featured innovation center
Baking & Snack - February 2020 - 135
Baking & Snack - February 2020 - 136
Baking & Snack - February 2020 - Ingredients & formulating
Baking & Snack - February 2020 - 138
Baking & Snack - February 2020 - 139
Baking & Snack - February 2020 - Equipment & packaging
Baking & Snack - February 2020 - 141
Baking & Snack - February 2020 - 142
Baking & Snack - February 2020 - 143
Baking & Snack - February 2020 - 144
Baking & Snack - February 2020 - 145
Baking & Snack - February 2020 - 146
Baking & Snack - February 2020 - 147
Baking & Snack - February 2020 - Patents
Baking & Snack - February 2020 - 149
Baking & Snack - February 2020 - New on the shelf
Baking & Snack - February 2020 - 151
Baking & Snack - February 2020 - Marketplace
Baking & Snack - February 2020 - 153
Baking & Snack - February 2020 - 154
Baking & Snack - February 2020 - 155
Baking & Snack - February 2020 - 156
Baking & Snack - February 2020 - 157
Baking & Snack - February 2020 - 158
Baking & Snack - February 2020 - 159
Baking & Snack - February 2020 - 160
Baking & Snack - February 2020 - Ad index
Baking & Snack - February 2020 - New product spotlight
Baking & Snack - February 2020 - 163
Baking & Snack - February 2020 - 164
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