More than you are now! With the current keto and high protein trend, this naturally protein-rich ingredient packs a big punch when used in food. Not only does it increase protein in baked goods, whey also helps increase quality. It has strong water-binding properties that work well with whole wheat flours.
Whey Functionality
When used in baking, whey ingredients can help with
- Egg replacement
- Fat reduction and protein enrichment
- Shelf life extension
- Color and flavor development
- Texture improvement
Whey powder also increases solubility, gelation and water binding.
How much protein does whey have?
Whey powder comes in a variety of protein concentrations, from 11% all the way to over 90%. Each level serves a different purpose in baking. Whey proteins are recognized as high-quality, due to their balance of essential and non-essential amino acids.
The three types of whey powder are:
- Concentrate: the most commonly used type
- Isolate: has the highest percentage of protein
- Protein hydrolysate: has a bitter taste and is used for infant formulas and medical products
