Best protein for baking?

**nsfinche** · 01-23-2008, 10:36 PM

I was wondering what kind of protein would be best for baking. I was thinking somewhere along the lines of a something that digests slower that whey would, but not as slow as casein. Also would the protein break down in the oven? Thanks in advance.

**Ev52** · 01-23-2008, 11:42 PM

I would also like to try protein pancakes but dont know any good recipes or what protein works best.

**SeaHag** · 01-24-2008, 12:48 AM

Originally Posted by Ev52

I would also like to try protein pancakes but dont know any good recipes or what protein works best.

I have a blend of 34% whey isolate, 33% egg white, and 33% micellar casein in banana flavor that I mixed in with some regular pancake batter recently, with a tsp of cinnamon and I thought they came out excellent. Full of flavor and providing more satiety than regular pancakes.

**AlexRogers** · 01-24-2008, 09:19 AM

Any non-dairy protein is going to be the best for baking. soy of course is the best. but alot of people do not like it because they think it raises estrogen, which of course it doesnt. If you use any dairy proteins (whey, milk, casein) the key is to keep the temp low enough as to not totally "over cook" the dairy protein. Its tricky but it can be done. If you over cook whey it'll start to stink and turn really sponge like

Best protein for baking?

LinkBack

Thread Tools

Search Thread

Display

Best protein for baking?

soy is the best

Bookmarks

Bookmarks

Posting Permissions