Whey In On Healthier Products

By Lin Carson

Whey

Whey is the liquid that remains after the cheese curds are formed.

Whey powder probably makes you think of protein shakes. But did you know that when used in bread products, whey boosts shelf life and adds texture? Or that it can emulsify liquids and replace eggs? What’s really interesting is how it’s helping with a growing demand for healthier products. Not only does it increase protein in baked goods, it also helps increase quality. Its strong water-binding properties work well with whole wheat flours, and it’s commonly used as a fat-reducer.

Whey powder comes in a variety of concentrations, from 11% all the way to over 90%. Each level serves a different purpose in baking.  Find out which Whey Protein Concentrate (WPC) you should be using here.

AND whey powder is good for you?

Whey was first used as a cure-all health tonic. From ancient Greece to health spas in Switzerland, it boosted immune systems. Although the process for making whey powder eliminates some of those benefits, it has been proven to help with weight loss. Plus, it has all the essential amino acids!

Discover dairy!

You know dairy products play a crucial role in baking. Where would dough structure and crusts be without them? To get the most out of your dairy use, it’s crucial to understand how it affects products.  From condensed and evaporated milk to cream and butter, discover what does what and why.

2018-12-10T05:25:07-07:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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