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.
When used in baking, whey ingredients can help with
Fat reduction and protein enrichment
Shelf life extension
Color and flavor development
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
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.