Baking & Snack - February 2021 - 64

PROTEIN

KNOWING THE
WHY BEHIND
ADDED PROTEIN
When adding functional ingredients like protein, it's important
to remember the why behind the
reformulation. This understanding
can influence protein choices and
strategies.
" It's always good to consider
your why, " said Jeff Hodges, bakery scientist, ADM. " Are you adding protein because you want to
fit in with a certain lifestyle choice
or diet? Do you want to reduce
gluten? Do you want to call out a
specific ingredient? Are you wanting to avoid certain ingredients? "
The answers to these questions
will help formulators know how
much protein to add, what type
of protein sources to pursue and
what other functional ingredients
might be available to curb any
negative impacts from added
protein. Bakers pursuing a clean
label will be limited in what ingredients they can use to mask off
flavors or curb absorption issues.
When trying to reach a claim, the
amount of protein being added
could require blending protein
sources.
" If product developers want to
make a protein claim, for example, then a protein's digestibilitycorrected amino acid score is
especially important, " said Tim
Christensen, certified master
baker, Cargill.
If bakers are going after a total
protein increase, however, cost
might come into play more, and
he might suggest wheat protein
isolate for the savings.
Remembering the why can help
formulators stay focused on the
products' needs and the end goal,
leading to reformulating success.

64 Baking & Snack February 2021 / www.bakingbusiness.com

many of them plant-based, have different characteristics that will affect water
absorption.
" Some, like corn protein, take on
lots of water but don't hold it, " said Tim
Christensen, certified master baker,
Cargill. " Others, like soy protein, will absorb lots of water and retain it. "
Rice, pea and potato protein all absorb
less water, he continued, but potato protein
will hinder gluten development. Whey protein plasticizes, but other issues can arise as
it can harden product during shelf life.
These differences can even exist within
the same source of protein but in different
formats. Mr. Christensen pointed to pea
flour, pea protein concentrate and pea protein isolate. Different protein content causes
these ingredients to respond to water differently despite all being derived from peas.
More broadly, pulse and legume flours
hydrate very slowly, while soy, legume and
pulse protein isolates and concentrates do
so quickly. These fast-hydrating protein ingredients can interfere with the gluten development critical to products like bread.
" It's important during the mixing process
to have plenty of water available for the gluten to hydrate and develop, " said Mike Wolt,
senior R&D adviser, Ardent Mills.
On the other hand, breads made with
wheat and pulse flour might require slowspeed mixing time before a shorter highspeed mixing time to make up for the
slow hydration of the pulse flour.
Anticipating how a protein is going to
interact with the free water in a specific
formulation is critical for determining
how to advance with the formulation and
processing parameters. Formulators can
also use this knowledge to choose proteins that resolve absorption issues.
" A protein that binds water can help
with moisture retention and maintaining

Low-absorption proteins are well-suited for cookie
formulations as they prevent the dough from becoming
too dry and crumbly.
Ingredion

texture throughout shelf life, " said Brook
Carson, vice president, Manildra Group
USA. " However, protein with high absorption can change the identity of some
baked goods. The absorption of the protein should balance with the level of absorption in the product. "
If formulators are struggling to find
the right protein for the product's needs,
blending proteins can ease some absorption challenges. Relying on one type of
protein can limit the level bakers can
achieve before the product quality takes a
hit, not just to absorption but also taste.

THE BATTLE FOR
WATER IS CRITICAL
BECAUSE IT
IMPACTS SO MANY
QUALITIES OF THE
FINISHED PRODUCT.
" Too much of one protein will create
too much of a problem that cannot be
overcome, " Mr. Hodges said. " Different
proteins mean different absorption rates,
flavor, color and texture, so blending addresses those problems. If you use one
protein, you might come out with a dough
that is unmanageable, but if you use a
blend, maybe nothing has to be changed
to get the dough through the process. "
The secret to this decision is carefully
selecting proteins that will complement
and balance each other out.
" Using more than one protein is often


http://www.bakingbusiness.com

Baking & Snack - February 2021

Table of Contents for the Digital Edition of Baking & Snack - February 2021

Baking & Snack - February 2021 - 1
Baking & Snack - February 2021 - 1
Baking & Snack - February 2021 - 2
Baking & Snack - February 2021 - 3
Baking & Snack - February 2021 - 4
Baking & Snack - February 2021 - 5
Baking & Snack - February 2021 - 6
Baking & Snack - February 2021 - 7
Baking & Snack - February 2021 - 8
Baking & Snack - February 2021 - 9
Baking & Snack - February 2021 - 10
Baking & Snack - February 2021 - 11
Baking & Snack - February 2021 - 12
Baking & Snack - February 2021 - 13
Baking & Snack - February 2021 - 14
Baking & Snack - February 2021 - 15
Baking & Snack - February 2021 - 16
Baking & Snack - February 2021 - 17
Baking & Snack - February 2021 - 18
Baking & Snack - February 2021 - 19
Baking & Snack - February 2021 - 20
Baking & Snack - February 2021 - 21
Baking & Snack - February 2021 - 22
Baking & Snack - February 2021 - 23
Baking & Snack - February 2021 - 24
Baking & Snack - February 2021 - 25
Baking & Snack - February 2021 - 26
Baking & Snack - February 2021 - 27
Baking & Snack - February 2021 - 28
Baking & Snack - February 2021 - 29
Baking & Snack - February 2021 - 30
Baking & Snack - February 2021 - 31
Baking & Snack - February 2021 - 32
Baking & Snack - February 2021 - 33
Baking & Snack - February 2021 - 34
Baking & Snack - February 2021 - 35
Baking & Snack - February 2021 - 36
Baking & Snack - February 2021 - 37
Baking & Snack - February 2021 - 38
Baking & Snack - February 2021 - 39
Baking & Snack - February 2021 - 40
Baking & Snack - February 2021 - 41
Baking & Snack - February 2021 - 42
Baking & Snack - February 2021 - 43
Baking & Snack - February 2021 - 44
Baking & Snack - February 2021 - 45
Baking & Snack - February 2021 - 46
Baking & Snack - February 2021 - 47
Baking & Snack - February 2021 - 48
Baking & Snack - February 2021 - 49
Baking & Snack - February 2021 - 50
Baking & Snack - February 2021 - 51
Baking & Snack - February 2021 - 52
Baking & Snack - February 2021 - 53
Baking & Snack - February 2021 - 54
Baking & Snack - February 2021 - 55
Baking & Snack - February 2021 - 56
Baking & Snack - February 2021 - 57
Baking & Snack - February 2021 - 58
Baking & Snack - February 2021 - 59
Baking & Snack - February 2021 - 60
Baking & Snack - February 2021 - 61
Baking & Snack - February 2021 - 62
Baking & Snack - February 2021 - 63
Baking & Snack - February 2021 - 64
Baking & Snack - February 2021 - 65
Baking & Snack - February 2021 - 66
Baking & Snack - February 2021 - 67
Baking & Snack - February 2021 - 68
Baking & Snack - February 2021 - 69
Baking & Snack - February 2021 - 70
Baking & Snack - February 2021 - 71
Baking & Snack - February 2021 - 72
Baking & Snack - February 2021 - 73
Baking & Snack - February 2021 - 74
Baking & Snack - February 2021 - 75
Baking & Snack - February 2021 - 76
Baking & Snack - February 2021 - 77
Baking & Snack - February 2021 - 78
Baking & Snack - February 2021 - 79
Baking & Snack - February 2021 - 80
Baking & Snack - February 2021 - 81
Baking & Snack - February 2021 - 82
Baking & Snack - February 2021 - 83
Baking & Snack - February 2021 - 84
Baking & Snack - February 2021 - 85
Baking & Snack - February 2021 - 86
Baking & Snack - February 2021 - 87
Baking & Snack - February 2021 - 88
Baking & Snack - February 2021 - 89
Baking & Snack - February 2021 - 90
Baking & Snack - February 2021 - 91
Baking & Snack - February 2021 - 92
Baking & Snack - February 2021 - 93
Baking & Snack - February 2021 - 94
Baking & Snack - February 2021 - 95
Baking & Snack - February 2021 - 96
Baking & Snack - February 2021 - 97
Baking & Snack - February 2021 - 98
Baking & Snack - February 2021 - 99
Baking & Snack - February 2021 - 100
Baking & Snack - February 2021 - 101
Baking & Snack - February 2021 - 102
Baking & Snack - February 2021 - 103
Baking & Snack - February 2021 - 104
Baking & Snack - February 2021 - 105
Baking & Snack - February 2021 - 106
Baking & Snack - February 2021 - 107
Baking & Snack - February 2021 - 108
Baking & Snack - February 2021 - 109
Baking & Snack - February 2021 - 110
Baking & Snack - February 2021 - 111
Baking & Snack - February 2021 - 112
Baking & Snack - February 2021 - 113
Baking & Snack - February 2021 - 114
Baking & Snack - February 2021 - 115
Baking & Snack - February 2021 - 116
Baking & Snack - February 2021 - 117
Baking & Snack - February 2021 - 118
Baking & Snack - February 2021 - 119
Baking & Snack - February 2021 - 120
Baking & Snack - February 2021 - 121
Baking & Snack - February 2021 - 122
Baking & Snack - February 2021 - 123
Baking & Snack - February 2021 - 124
http://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
https://www.nxtbook.com/sosland/bs/2017_09_01
https://www.nxtbook.com/sosland/bs/2017_08_01
https://www.nxtbook.com/sosland/bs/2017_07_01
https://www.nxtbook.com/sosland/bs/2017_06_01
https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
https://www.nxtbook.com/sosland/bs/2016_09_01
https://www.nxtbook.com/sosland/bs/2016_08_01
https://www.nxtbook.com/sosland/bs/2016_07_01
https://www.nxtbook.com/sosland/bs/2016_06_01
https://www.nxtbook.com/sosland/bs/2016_05_01
https://www.nxtbook.com/sosland/bs/2016_04_01
https://www.nxtbook.com/sosland/bs/2016_03_01
https://www.nxtbook.com/sosland/bs/2016_02_01
https://www.nxtbook.com/sosland/bs/2015_12_01
https://www.nxtbook.com/sosland/bs/2015_11_01
https://www.nxtbook.com/sosland/bs/2015_10_01
https://www.nxtbook.com/sosland/bs/2015_09_01
https://www.nxtbook.com/sosland/bs/2015_08_01
https://www.nxtbook.com/sosland/bs/2015_07_01
https://www.nxtbook.com/sosland/bs/2015_06_01
https://www.nxtbook.com/sosland/bs/2015_05_02
https://www.nxtbook.com/sosland/bs/2015_04_01
https://www.nxtbook.com/sosland/bs/2015_03_01
https://www.nxtbook.com/sosland/bs/2015_02_01
https://www.nxtbook.com/sosland/bs/2014_12_01
https://www.nxtbook.com/sosland/bs/2014_11_01
https://www.nxtbook.com/sosland/bs/2014_10_01
https://www.nxtbook.com/sosland/bs/2014_09_01
https://www.nxtbook.com/sosland/bs/2014_08_01
https://www.nxtbook.com/sosland/bs/2014_07_01
https://www.nxtbook.com/sosland/bs/2014_06_01
https://www.nxtbook.com/sosland/bs/2014_05_01
https://www.nxtbook.com/sosland/bs/2014_04_01
https://www.nxtbook.com/sosland/bs/2014_03_01
https://www.nxtbook.com/sosland/bs/2014_02_01
https://www.nxtbook.com/sosland/bs/2013_12_01
https://www.nxtbook.com/sosland/bs/2013_11_01
https://www.nxtbook.com/sosland/bs/2013_10_01
https://www.nxtbook.com/sosland/bs/2013_09_01
https://www.nxtbook.com/sosland/bs/2013_08_01
https://www.nxtbook.com/sosland/bs/2013_07_01
https://www.nxtbook.com/sosland/bs/2013_06_01
https://www.nxtbook.com/sosland/bs/2013_05_01
https://www.nxtbook.com/sosland/bs/2013_04_01
https://www.nxtbook.com/sosland/bs/2013_03_01
https://www.nxtbook.com/sosland/bs/2013_02_01
https://www.nxtbook.com/sosland/bs/2012_12_01
https://www.nxtbook.com/sosland/bs/2012_11_01
https://www.nxtbook.com/sosland/bs/2012_10_01
https://www.nxtbook.com/sosland/bs/2012_09_01
https://www.nxtbook.com/sosland/bs/2012_08_01
https://www.nxtbook.com/sosland/bs/2012_07_01
https://www.nxtbook.com/sosland/bs/2012_06_01
https://www.nxtbook.com/sosland/bs/2012_05_01
https://www.nxtbook.com/sosland/bs/2012_04_01
https://www.nxtbook.com/sosland/bs/2012_03_01
https://www.nxtbook.com/sosland/bs/2012_02_01
https://www.nxtbook.com/sosland/bs/2011_12_01
https://www.nxtbook.com/sosland/bs/2011_11_01
https://www.nxtbook.com/sosland/bs/2011_10_01
https://www.nxtbook.com/sosland/bs/2011_09_01
https://www.nxtbook.com/sosland/bs/2011_08_01
https://www.nxtbook.com/sosland/bs/2011_07_01
https://www.nxtbook.com/sosland/bs/2011_06_01
https://www.nxtbook.com/sosland/bs/2011_05_01
https://www.nxtbook.com/sosland/bs/2011_04_01
https://www.nxtbook.com/sosland/bs/2011_03_01
https://www.nxtbook.com/sosland/bs/2011_02_01
https://www.nxtbook.com/sosland/bs/2010_12_01
https://www.nxtbook.com/sosland/bs/2010_11_01
https://www.nxtbook.com/sosland/bs/2010_10_01
https://www.nxtbook.com/sosland/bs/2010_09_01
https://www.nxtbook.com/sosland/bs/2010_08_01
https://www.nxtbook.com/sosland/bs/2010_07_01
https://www.nxtbook.com/sosland/bs/2010_06_01
https://www.nxtbook.com/sosland/bs/2010_05_01
https://www.nxtbook.com/sosland/bs/2010_04_01
https://www.nxtbook.com/sosland/bs/2010_03_01
https://www.nxtbook.com/sosland/bs/2010_02_01
https://www.nxtbook.com/sosland/bs/2009_12_01
https://www.nxtbook.com/sosland/bs/2009_11_01
https://www.nxtbook.com/sosland/bs/2009_10_01
https://www.nxtbook.com/sosland/bs/2009_09_01
https://www.nxtbook.com/sosland/bs/2009_08_01
https://www.nxtbook.com/sosland/bs/2009_07_01
https://www.nxtbook.com/sosland/bs/2009_06_01
https://www.nxtbook.com/sosland/bs/2009_05_01
https://www.nxtbook.com/sosland/bs/2009_04_01
https://www.nxtbook.com/sosland/bs/2009_03_01
https://www.nxtbook.com/sosland/bs/2009_02_01
https://www.nxtbook.com/sosland/bs/2008_12_01
https://www.nxtbook.com/sosland/bs/2008_11_01
https://www.nxtbook.com/sosland/bs/2008_10_01
https://www.nxtbook.com/sosland/bs/2008_09_01
https://www.nxtbook.com/sosland/bs/2008_08_01
https://www.nxtbook.com/sosland/bs/2008_07_01
https://www.nxtbook.com/sosland/bs/2008_06_01
https://www.nxtbook.com/sosland/bs/2008_05_01
https://www.nxtbook.com/sosland/bs/2008_04_01
https://www.nxtbook.com/sosland/bs/2008_03_01
https://www.nxtbook.com/sosland/bs/2008_02_01
https://www.nxtbook.com/sosland/bs/2007_12_01
https://www.nxtbook.com/sosland/bs/2007_11_01
https://www.nxtbook.com/sosland/bs/2007_10_01
https://www.nxtbook.com/sosland/bs/2007_09_01
https://www.nxtbook.com/sosland/bs/2007_08_01
https://www.nxtbook.com/sosland/bs/2007_07_01
https://www.nxtbook.com/sosland/bs/2007_06_01
https://www.nxtbook.com/sosland/bs/2007_05_01
https://www.nxtbook.com/sosland/bs/2007_04_01
https://www.nxtbook.com/sosland/bs/2007_02_01
https://www.nxtbook.com/sosland/bs/2006_12_01
https://www.nxtbook.com/sosland/bs/2006_11_01
https://www.nxtbook.com/sosland/bs/2006_10_01
https://www.nxtbook.com/sosland/bs/2006_09_01
https://www.nxtbook.com/sosland/bs/2006_08_01
https://www.nxtbook.com/sosland/bs/2006_07_01
https://www.nxtbook.com/sosland/bs/2006_06_01
https://www.nxtbook.com/sosland/bs/2006_05_01
https://www.nxtbook.com/sosland/bs/2006_04_01
https://www.nxtbook.com/sosland/bs/2006_03_01
https://www.nxtbook.com/sosland/bs/2006_02_01
https://www.nxtbook.com/sosland/bs/2005_12_01
https://www.nxtbook.com/sosland/bs/2005_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com