Baking & Snack - June 2024 - 45

FORMULATION
Protein
correspond to human requirements. Currently, protein
quality is measured using the Protein Digestibility
Corrected Amino Acid Score (PDCAAS), where values
can reach a maximum score of 1.00. Milk, casein, whey,
eggs and soy protein all have a maximum score.
This is not to be confused with complete protein,
which defines proteins that contain all nine of the essential
amino acids and can be fully utilized by the body
during the protein synthesis. Animal proteins and quinoa
are complete, but most plant proteins are not, which
is why bakers often blend plant proteins to create one
that is complete.
THE PERCENT DAILY VALUE
FOR PROTEIN IS DETERMINED
USING PDCAAS. THIS
TRANSLATES TO 5 GRAMS
OR 10 GRAMS OF COMPLETE
PROTEIN PER SERVING FOR
EACH RESPECTIVE CLAIM.
Bakers should identify any protein claims they
want to make before setting out to formulate a recipe.
Protein claims labeled as " good " or " excellent " refer to
the amount of complete protein in the product. For a
good claim, the bread must contain 10% to 19% of the
Daily Value for protein. For an excellent claim, it's 20%
or more.
The percent Daily Value for protein is determined using
PDCAAS. This translates to 5 grams or 10 grams of
complete protein per serving for each respective claim.
When making or implying any protein content claim,
the US Food and Drug Administration (FDA) requires
the inclusion of the percent Daily Value.
For example, a bread containing 10 grams of complete
protein may make an " excellent source of protein "
claim. A bread with 10 grams of protein from peas and
nuts - incomplete proteins - most likely only qualifies
for a " good source of protein " claim, and when doing so,
should not flag 10 grams of protein per serving, as this
is misleading.
" Consumer research shows that most consumers
aren't aware of or aren't able to distinguish that proteins
have differences in protein quality, " said Kimberlee
Burrington, vice president of technical development,
American Dairy Products Institute. " We use the
Nutrition Facts panel to communicate the grams per
serving of protein, but the only way to show a difference
in protein quality is by using the percent Daily Value.
Most products that don't claim anything about the level
GLUTEN-FREE BREAD NEEDS PROTEIN
Going gluten-free requires the elimination
of all forms of wheat, as well as a number
of other popular grains, including barley
and rye. Bakers have long relied on these
grain flours to produce the desirable appearance
and texture of sandwich bread.
" Gluten is so unique in its properties. It
is not easy to replace and have an equivalent
product texturally and with similar
shelf life, " said Dave Lindhorst, technical
services manager, Cargill. " Fortunately,
expanding options in the flour and protein
spaces are helping to provide more nutrition
and structure, complementing the
starches and other ingredients in glutenfree
formulations that do the heavy lifting. "
According to Lindhorst, pea protein also
works well in gluten-free breads. It can
help with moisture retention and browning,
two common issues.
Ardent Mills Bakery Resources recently
introduced a gluten-free ancient grains
baking flour blend.
Pulse flours can be used with starches
and other flours to replace bulk wheat
flour, said Erin Nese, principal technologist,
technical service, Ingredion Inc.
" Pulse flours will add protein, fiber and
micronutrients to the bread while building
crumb structure, " Nese added.
If complete protein is desired, soy - in
its many forms - is an option. Soy concentrates
may even enable a bread that
can be labeled as a protein bread.
" Soy protein concentrates provide binding,
aeration, texture and consistency, "
said Jeff Hodges, manager, bakery, snacks
and confections applications, ADM. " Soy
may also serve as an egg replacement
because its gelling properties mimic the
functionality of eggs in the formulation. "
Animal-free egg protein can be used to
further increase total protein content of
gluten-free bread.
" Our animal-free egg proteins could
serve as a valuable alternative by mimicking
some of the functionalities of gluten,
improving the texture and structure of the
bread, while enhancing the nutritional profile, "
said Chris Landowski, co-founder and
chief technology officer at Onego Bio.
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Baking & Snack - June 2024

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