Baking & Snack - October 2021 - 56

PLANT-BASED PROTEIN
elastic wheat protein isolate can remedy the problem. "
It makes sense to put wheat proteins back into wheat.
Wheat proteins can be used to overcome other quality
issues, too.
" In yeast-leavened bread, for example, these unique
functional properties allow wheat protein isolate to reduce
dough mixing time, support gas cells in dough,
yield a satisfactory loaf volume and provide a soft
spongy crumb texture with excellent mouthfeel, " Ms.
Jeradechachai said. " High-protein breads with high
levels of added vital wheat gluten produce very strong
doughs that require the addition of wheat protein isolate
to increase extensibility. "
There are high-protein baked goods, and then there
are keto-friendly high-protein products. The keto diet is
about 70% fat, 20% protein, and 5% each simple carbohydrates
and non-starchy vegetables, which means ketoA
BENEFIT OF USING
PEA PROTEIN IS THAT
IT'S NOT AN ALLERGEN.
friendly baked goods are also low in carbohydrates.
" Wheat-based keto bakery applications require a
large amount of wheat proteins, " Ms. Jeradechachai said.
" Wheat protein isolate is often used in combination with
vital wheat gluten to provide extensibility properties and
help with dough handling. "
Leaning on legumes and peas
Soy protein and pea protein both are used extensively in
baked goods. A benefit of using pea protein is that it's
not an allergen. There are varied formats designed for
specific applications.
" Some pea proteins are better suited to crackers,
where it's important to prevent staling and moisture
migration, " said McKenna Mills, senior technical services
specialist for bakery, Cargill. " Others work better
in breads, where controlling dough viscosity is a bigger
priority. We even offer pea protein crisps, a great way
to introduce a unique texture experience into a bar or
snacking application.
" Soy flour, a source of soy protein, has good supply
chain availability, and it's very economical, " she continued.
" It is used in baked goods, especially sweet baked
goods like snack cakes, for partial replacement of eggs
as a cost-saving measure. It can also improve the elasticity
of doughs, help control the viscosity of batters and
enhance the crumb structure of breads. In donuts and
other fried products, soy protein can help reduce fat absorption.
It's also used in some gluten-free bakery applications,
where it adds body and viscosity to batters. "
Soy flour can replace 25% of liquid whole eggs in muffins
and up to 50% in cookies and pancakes. In these applications,
soy flour helps maintain moisture and acts as
a fat mimetic.
Ciranda's plant protein solutions are produced from
organic fava beans and organic brown peas, which are
grown in Europe as part of a sustainable organic farming
system. Each are available at two different protein levels.
" We've successfully baked gluten-free bagels and focaccia,
which closely mimic the texture and flavor of
Wheat protein ingredients can be a natural fit for wheat-based
bakery applications and help resolve issues of quality.
MGP Ingredients
56 Baking & Snack October 2021 / www.bakingbusiness.com
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Baking & Snack - October 2021

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

Baking & Snack - October 2021 - Intro
Baking & Snack - October 2021 - 1
Baking & Snack - October 2021 - 2
Baking & Snack - October 2021 - 3
Baking & Snack - October 2021 - 4
Baking & Snack - October 2021 - 5
Baking & Snack - October 2021 - 6
Baking & Snack - October 2021 - 7
Baking & Snack - October 2021 - 8
Baking & Snack - October 2021 - 9
Baking & Snack - October 2021 - 10
Baking & Snack - October 2021 - 11
Baking & Snack - October 2021 - 12
Baking & Snack - October 2021 - 13
Baking & Snack - October 2021 - 14
Baking & Snack - October 2021 - 15
Baking & Snack - October 2021 - 16
Baking & Snack - October 2021 - 17
Baking & Snack - October 2021 - 18
Baking & Snack - October 2021 - 19
Baking & Snack - October 2021 - 20
Baking & Snack - October 2021 - 21
Baking & Snack - October 2021 - 22
Baking & Snack - October 2021 - 23
Baking & Snack - October 2021 - 24
Baking & Snack - October 2021 - 25
Baking & Snack - October 2021 - 26
Baking & Snack - October 2021 - 27
Baking & Snack - October 2021 - 28
Baking & Snack - October 2021 - 29
Baking & Snack - October 2021 - 30
Baking & Snack - October 2021 - 31
Baking & Snack - October 2021 - 32
Baking & Snack - October 2021 - 33
Baking & Snack - October 2021 - 34
Baking & Snack - October 2021 - 35
Baking & Snack - October 2021 - 36
Baking & Snack - October 2021 - 37
Baking & Snack - October 2021 - 38
Baking & Snack - October 2021 - 39
Baking & Snack - October 2021 - 40
Baking & Snack - October 2021 - 41
Baking & Snack - October 2021 - 42
Baking & Snack - October 2021 - 43
Baking & Snack - October 2021 - 44
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Baking & Snack - October 2021 - 46
Baking & Snack - October 2021 - 47
Baking & Snack - October 2021 - 48
Baking & Snack - October 2021 - 49
Baking & Snack - October 2021 - 50
Baking & Snack - October 2021 - 51
Baking & Snack - October 2021 - 52
Baking & Snack - October 2021 - 53
Baking & Snack - October 2021 - 54
Baking & Snack - October 2021 - 55
Baking & Snack - October 2021 - 56
Baking & Snack - October 2021 - 57
Baking & Snack - October 2021 - 58
Baking & Snack - October 2021 - 59
Baking & Snack - October 2021 - 60
Baking & Snack - October 2021 - 61
Baking & Snack - October 2021 - 62
Baking & Snack - October 2021 - 63
Baking & Snack - October 2021 - 64
Baking & Snack - October 2021 - 65
Baking & Snack - October 2021 - 66
Baking & Snack - October 2021 - 67
Baking & Snack - October 2021 - 68
Baking & Snack - October 2021 - 69
Baking & Snack - October 2021 - 70
Baking & Snack - October 2021 - 71
Baking & Snack - October 2021 - 72
Baking & Snack - October 2021 - 73
Baking & Snack - October 2021 - 74
Baking & Snack - October 2021 - 75
Baking & Snack - October 2021 - 76
Baking & Snack - October 2021 - 77
Baking & Snack - October 2021 - 78
Baking & Snack - October 2021 - 79
Baking & Snack - October 2021 - 80
Baking & Snack - October 2021 - 81
Baking & Snack - October 2021 - 82
Baking & Snack - October 2021 - 83
Baking & Snack - October 2021 - 84
Baking & Snack - October 2021 - 85
Baking & Snack - October 2021 - 86
Baking & Snack - October 2021 - 87
Baking & Snack - October 2021 - 88
Baking & Snack - October 2021 - 89
Baking & Snack - October 2021 - 90
Baking & Snack - October 2021 - 91
Baking & Snack - October 2021 - 92
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Baking & Snack - October 2021 - 94
Baking & Snack - October 2021 - 95
Baking & Snack - October 2021 - 96
Baking & Snack - October 2021 - 97
Baking & Snack - October 2021 - 98
Baking & Snack - October 2021 - 99
Baking & Snack - October 2021 - 100
Baking & Snack - October 2021 - 101
Baking & Snack - October 2021 - 102
Baking & Snack - October 2021 - 103
Baking & Snack - October 2021 - 104
Baking & Snack - October 2021 - 105
Baking & Snack - October 2021 - 106
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Baking & Snack - October 2021 - 140
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