Baking & Snack - June 2024 - 50

PROTEIN
Traditional wheat flour is an incomplete protein
source due to its limited amount of the essential amino
acid lysine. In contrast, most pulse flours are abundant
in lysine.
" By incorporating pulse flours into wheat-based
bread recipes, one can enhance the overall lysine content
and amino acid score, " Ozer said. " In addition to
lysine from a nutritional standpoint, lysine can impact
browning in baked goods. Lysine reacts with sugars during
the Maillard reaction, contributing to non-enzymatic
browning. "
In studies completed by Ingredion, adding fava bean
protein concentrate to bread resulted in increased crust
color development. The baker may need to adjust bake
times or temperatures to achieve the desired color.
" Pulses can also impart unfavorable characteristics,
including a robust beany flavor and intense aroma, " Ozer
said. " To help overcome this challenge, it is important to
choose the cleanest-tasting pulse proteins for a formulation.
Ingredion offers a line of de-flavored pulse flours
and proteins. "
Nuts, seeds and whole grains may also be a source of
plant protein. The addition of these visible inclusions,
however, can add stress to dough systems.
" Working to achieve optimum ingredient and formulation
of protein breads is key to avoid texture issues, "
said Ken Ruud, director of innovation, Ardent Mills
Bakery Resources. " Adding protein inclusions can increase
dead weight in the dough and lead to collapsing.
We have met this concern by developing proprietary
protein flour blends that give the dough the strength it
needs to yield a great looking and tasting loaf while still
providing the plant-based protein that many consumers
are seeking. "
Enzymes are often included in high-protein breads to
assist with maintaining softness. Because they have higher
moisture contents, an antimicrobial may be helpful.
" The addition of a dough relaxer is necessary to get
an acceptable pan flow during processing, " said Sergio
Machado, senior director, research development and
applications, Corbion. " Due to high moisture content,
the oven profile of time and temperature needs to be adjusted
to ensure enough moisture bake-off to minimize
mold issues during shelf life. "
Next-generation animal proteins
Proteins produced by precision fermentation are gaining
momentum. While the technology has been around for
more than 30 years, it's only now being recognized for
its potential in feeding the growing population by producing
food and food ingredients in more earth-friendly
ways.
As
the name
suggests,
it's a precise
technology.
Bioengineering techniques are used to program microorganisms
by giving them a specific genetic code to produce
a compound when fermented under precise conditions.
The genetic code is the exact copy of the DNA
sequence found in a digitized database on animal or
plant DNA sequences; however, it requires no animal or
plant involvement. The result is the molecularly identical
ingredient made by microorganisms.
Onego Bio uses the technology to produce animalfree
egg proteins. Onego Bio's ingredient is bio-identical
to ovalbumin, the primary protein in egg white. It proBakers
may need to add more water to protein breads as protein
likes to bind water.
©Nelea Reazanteva-stock.adobe.com
50 Baking & Snack June 2024 / www.bakingbusiness.com
http://www.bakingbusiness.com
Baking & Snack - June 2024

Table of Contents for the Digital Edition of Baking & Snack - June 2024
