July 16, 2014 - Blogs
Baked goods are often overlooked as a source of protein because most consumer nutrition-education tools do not effectively communicate their nutritional composition, or the nutritional composition of other foods.
For example, a regular bagel is about 10 percent protein, while a basic oatmeal cookie is 6 percent protein. This makes them an excellent (a serving contains 20 percent or more of the Daily Value, or 10 grams or more of protein) and good source (a single serving contains 10 to 19 percent of the Daily Value, or 5 to 9 grams of protein), respectively, of this nutrient required by every cell, tissue and organ in the human body.
However, because bagels, cookies and other baked good are often grouped into the grains category, consumers are often unaware of their protein content.
Protein is essential for good health, and can improve appetite control and satiety, promote body-weight management and aid in sports nutrition. As consumers become more educated on the perks of increased dietary protein, they will likely seek out all types of food and beverages, including baked goods, for their protein content.
The good news for bakers is that protein is inherently present in traditional wheat-based products. There are also numerous ingredient options to add other proteins for both nutrition and functionality.
Wheat, as well as a number of other grains, contains two proteins called gliadin and glutenin. When these proteins combine with water and mixing occurs, they connect and cross-connect to form the viscoelastic gluten network responsible for providing structure and retaining leavening gases in bakery products. Hard wheat flours are high in protein (11 to 15.5 percent) than soft wheat flours (about 10.5 percent) and their levels of gliadin and glutenin may vary.
Milk and egg ingredients are also common additions to baked goods, and provide an array of functions, many of which are directly related to their protein component.
Of all the protein ingredients available to bakers, whey protein isolate is 11 percent leucine—a branched-chain amino acid considered a trigger for many of the benefits associated with protein consumption—while milk protein concentrate is 9.5 percent and egg protein 8.8 percent.
For a closer look at grains and dairy ingredients in baked goods—and what they contribute in terms of protein and functionality—download Food Product Design’s Digital Issue, “Protein in Baking: A Necessary Opportunity."
Baked goods are often overlooked as a source of protein because most consumer nutrition-education tools do not effectively communicate their nutritional composition, or the nutritional composition of other foods.
For example, a regular bagel is about 10 percent protein, while a basic oatmeal cookie is 6 percent protein. This makes them an excellent (a serving contains 20 percent or more of the Daily Value, or 10 grams or more of protein) and good source (a single serving contains 10 to 19 percent of the Daily Value, or 5 to 9 grams of protein), respectively, of this nutrient required by every cell, tissue and organ in the human body.
However, because bagels, cookies and other baked good are often grouped into the grains category, consumers are often unaware of their protein content.
Protein is essential for good health, and can improve appetite control and satiety, promote body-weight management and aid in sports nutrition. As consumers become more educated on the perks of increased dietary protein, they will likely seek out all types of food and beverages, including baked goods, for their protein content.
The good news for bakers is that protein is inherently present in traditional wheat-based products. There are also numerous ingredient options to add other proteins for both nutrition and functionality.
Wheat, as well as a number of other grains, contains two proteins called gliadin and glutenin. When these proteins combine with water and mixing occurs, they connect and cross-connect to form the viscoelastic gluten network responsible for providing structure and retaining leavening gases in bakery products. Hard wheat flours are high in protein (11 to 15.5 percent) than soft wheat flours (about 10.5 percent) and their levels of gliadin and glutenin may vary.
Milk and egg ingredients are also common additions to baked goods, and provide an array of functions, many of which are directly related to their protein component.
Of all the protein ingredients available to bakers, whey protein isolate is 11 percent leucine—a branched-chain amino acid considered a trigger for many of the benefits associated with protein consumption—while milk protein concentrate is 9.5 percent and egg protein 8.8 percent.
For a closer look at grains and dairy ingredients in baked goods—and what they contribute in terms of protein and functionality—download Food Product Design’s Digital Issue, “Protein in Baking: A Necessary Opportunity."
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