More than you are now! 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 protein can:
Whey powder also increases solubility, gelation, water binding and nutritional fortification. Its functionality allows it to be used for:
- Egg replacement
- Fat Reducing
- Shelf life extension
What kinds are used in baking?
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
Whey powder comes in a variety of concentrations, from 11% all the way to over 90%. However, the effect depends on the type and level of whey protein concentrate (WPC), ranging from 11% to over 90%.
WPC 11 to 14.5%, or sweet whey, is used for color enhancement and a calcium source. WPC 34 enhances color, browning and protein fortification. It is often found in crackers or biscotti. WPC 34 or 80 is best for egg replacement in baked goods and has a high level of protein. The highest level, WPI, adds high protein with few to zero fat and carbohydrates.