Baking & Snack - June 2024 - 46

PROTEIN
ADDING ANY PLANTBASED
PROTEIN
TO SANDWICH
BREAD COMES
WITH CHALLENGES.
THANKFULLY, THE
TOOLBOX OF PROTEIN
INGREDIENTS
CONTINUES TO GROW.
Packed with protein,
fiber and micronutrients,
legume powders can
be used to increase the
protein content in bread.
Ingredion Inc.
of protein on the product will not show anything in the
percent Daily Value column. "
Bimbo Bakeries USA, Horsham, Pa., makes numerous
protein claims on its new Grains Almighty Plant
Protein Bread. For starters, front labels state that a serving
contains 9 grams of protein, some of which comes
from sprouted wheat, pea protein and chickpea flour.
The Nutrition Facts state that the 9 grams are 12% of the
Daily Value for protein.
The only reason the bread may flag the amount of
protein on the front label is because it discloses the
percent Daily Value. Further, even if the formula was
adjusted with an additional gram of plant protein, the
Daily Value would not increase 8% to allow for an excellent
claim. This is why protein quality matters.
Growing toolbox of plant proteins
Adding any plant-based protein to sandwich
bread comes with challenges.
Thankfully, the toolbox of protein ingredients
continues to grow.
" Adding protein can affect bread
formulations in several ways, from flavor
and texture to mixing time and shelf
life, " said Jeff Hodges, manager, bakery,
snacks and confections applications,
ADM. " The first step is for bakers to use
high-quality ingredients that minimize
potential off-notes. In some cases, flavor
modulation technology may be needed
to support mouthfeel and other sensory
attributes. "
Then there's the water content factor.
Proteins like to bind water. From a cost
perspective, it's desirable to increase the
Sprouted wheat, pea protein and chickpea
flour contribute to the protein content in the
Grains Almighty Plant Protein bread.
Bimbo Bakeries USA
46 Baking & Snack June 2024 / www.bakingbusiness.com
moisture content, as water is less expensive than most
bread ingredients.
" The biggest challenges to overcome are absorption,
dispersion and rheological factors, " said David Guilfoyle,
design manager, bakery, IFF. " That's because proteins
absorb water differently, so the baker may need to add
more water to a formulation, which in turn dilutes the
protein content of the finished product. "
Such dilutions may impact the bread's nutrition profile
and any content claims. These numbers are often
moving targets but can be achieved by blending proteins.
" Our high-protein solutions that work well in sandwich
breads include wheat protein concentrates; soy concentrates,
isolates and flours; and pea isolates, " Hodges said.
" Ancient grain, bean and legume flours can also increase
overall fiber content. We frequently encourage manufacturers
to incorporate recognizable whole grain and seed
ingredients, like flax, quinoa and chia, to visually convey
wholesomeness. These solutions, as well as our sorghum
flour, also work well within gluten-free systems.
" We maximize ingredient diversity and protein content
by combining our plant proteins and taking the
best characteristics from each to help achieve high
PDCAAS, " Hodges said. " Soy is particularly useful for
protein fortification because it is a complete protein. "
Functionally, soy flour can improve the elasticity of
doughs and enhance the crumb structure of breads, according
to Dave Lindhorst, technical services manager,
Cargill. Another functional protein is vital wheat gluten.
" Vital wheat gluten is a superhero when it comes to
the bakery, with strength, elasticity and binding properties
among its many functional attributes, " Lindhorst
said. " It's best known for its contributions to breads,
where it aids in mixing, dough handling, loaf volume
and finished product quality, but it can also help brands
create high-protein breads, with 75% protein on a dry
matter basis. However, due to its exceptional functionality,
there are limits to how much vital wheat gluten can
be added to a bread formula before it transforms a loaf
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