Although pulse protein has grown in importance, nuts also contain many protein power and health benefits. Blue Diamond, for example, offers almond flour, protein powder, inclusions, and butter that can each provide unique benefits to a formulation.
“For example, rich in vitamin E and creamy in texture, almond butter blends perfectly into batters and batters,” Laurie Colin, Senior Technical Manager of Business Development, Blue Diamond’s Global Ingredients Division. “Almond flour can replace wheat flour and improve baked foods that are better for you (BFY) thanks to its flour-like consistency and nutritional benefits.”
Almond protein also enhances healthy options by adding protein, fiber, fats and essential minerals while keeping saturated fat content to a minimum. It additionally has moisture-binding and gelling properties that help form a uniform batter or batter with most liquids.
“Protein provides a much softer and cohesive crumb structure compared to other vegetable protein sources, as little or no chalky, dry or crumbly texture is detected in baked goods containing almond protein,” added Ms. Colin.
Almond protein can also help solve some of the common formulation problems with plant-based proteins like legumes.
“The clean flavor of Blue Diamond Almond Protein will help mask the earthy, bitter flavors that are commonly associated with legume protein and allow the flavors to shine through without the need for masks or flavor enhancers,” he said. she declared. “Mintel’s research has revealed that ingredients capable of providing BFY properties while simultaneously modifying, adding or intensifying a product’s flavor are increasingly in demand among consumers.”
Many bakers looking to increase protein and overall product quality will also turn to the essential grain of many baked foods – wheat.
“Wheat protein isolates are used to make protein content claims and are essential ingredients for low net carb formulations as well as dietary fiber sources,” explained Tanya Jeradechachai, vice president of R&D of ingredient solutions at MGP Ingredients. “Wheat protein isolates are highly functional and can increase dough processability, water absorption, and overall quality of baked goods.”
Ms. Jeradechachai added that wheat protein isolates can extend the shelf life of flour tortillas, partially replace eggs in chemically leavened products, reduce fat absorption in donuts and replace chemical reducing agents, dough relaxers and enzymes typically used in commercial baking. Textured wheat proteins can also be used as inclusions to add unique texture to baked foods.
MGP offers six Arise wheat protein isolates with different properties of dough elasticity and extensibility that can provide bakers’ own labeling opportunities. Isolates are 85% to 90% protein and contain 6.5 to 7 grams of net carbs per 100 grams, which is beneficial for high-protein, keto-friendly products. The isolates were also recently certified low in FODMAP (a carbohydrate chain that can cause digestive upset) by Monash University in Melbourne, Australia, indicating digestive benefits.
The low-carb trend has spurred consumer demand for keto baked goods, which require high amounts of wheat protein, Ms. Jeradechachai noted. In these applications, wheat protein isolates are often combined with vital wheat gluten to aid in dough extensibility and handling.
“[Vital wheat gluten] is a staple in bread formulations, where it provides benefits that promote mixing, dough handling and finished product quality,” said Aaron Reed, Principal Food Technologist at Cargill. “During mixing, it improves water absorption and mixing tolerance, creating a less sticky dough.”
Along with being high in protein, vital wheat gluten can “carry the load” of fiber and other ingredients that can stress dough, Reed said.
“Taken together, these benefits result in finished products with improved spring and oven breakage, higher loaf volumes and fine crumb structures,” he said.