Baking with protein was challenging – until now. We’ve
innovated a unique blend of dairy proteins that is designed to replace a
portion of the flour while fortifying baked and snack goods with protein. At
80% protein by weight, BakePLUS helps developers achieve nutritional goals in
their baked goods like cookies, pastries and cakes. We identified five main
challenges that product developers are facing while innovating BakePLUS:
Nutritional Needs of Customers
Protein continues to be a huge food industry trend while providing
nutritional value to all products from ice cream, drinks, cereal to energy
drinks. BakePLUS is designed to provide solutions for everyday products increasing
protein up to three times in baked goods like cookies, cakes, brownies and
muffins. The key was helping product developers achieve a balanced nutritional
profile that their customers are craving while helping to avoid developmental
pitfalls.
Changes in Product Lift and Rise
Fortifying baked goods with protein presents challenges to
lift and rise, often over aerating the batters.
Too much whey protein isolate in baked goods create domes and unpleasant
dry texture. Conversely, too little protein doesn’t help the developers meet
nutritional needs of their customers. Finding the right functional blend that
mitigated product changes in rise and lift is pivotal to the ease and success
of BakePLUS.
Changes in Product Texture
Adding protein to the baked goods presents challenges in
water balance. With many ingredients (i.e. flour, sweeteners, fibers, protein) fighting
to hydrate we needed to find the right balance of proteins that would mimic
similar water absorption properties as other batter components. It was always a
primary outcome when testing BakePLUS that the final baked good had similar
moistness and texture to all gold standard products.
Changes in Product Flavor
Many proteins have unique flavors that are unpleasant, off
and bitter. However, BakePLUS dairy protein blend is clean, slightly sweet and
milky that has flavors which lend themselves to nearly all baked good
applications.
Changes in Batter Consistency
Adding protein to batters would create changes in batter
rheology. These changes can and usually have negative impacts on machinery and
batter during the manufacturing process. Using BakePLUS at levels of up to 10%
of formulations shows minimal impact on batter consistency, allowing
manufacturers to use current processes and equipment.
Ultimately, BakePLUS was designed to ease the burden on food
developers struggling to fortify a product with protein. In fact, we’re so
confident in the product that we’re offering samples for your lab to use as
well as starter formulas. Check out: www.amcoproteins.com/bakeplus
to get started.
BakePLUS, a unique blend of dairy proteins, is the solution to fortify snacks and baked goods with protein. It prevents over-aeration and product rise/lift which occurs when protein is added to baked goods. • Highly soluble • Heat stable • Resists gelling during processing
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