Protein for baking?
- 10-31-2008, 01:22 AM
Protein for baking?
Anyone ever use protein when they bake things like pancakes or bran muffins or something like that? My wife is thinking of giving this a try, but what is the best way to do it? I know Optimum makes something called "Any Whey" but is that the best or can you just use vanilla protein powder?
Thanks in advance!
- 10-31-2008, 02:35 AM
10-31-2008, 03:17 AM
10-31-2008, 04:12 AM
Extreme heat can degrade protein which could be a problem in baking some things that require long exposure to high heat. Any Whey is pretty much tasteles and great for baking in. I do use regular chocolate whey in pancakes and it works just fine. Even if some of it gets degraded it will still bump up the protein content.
10-31-2008, 04:39 AM
3 Tbsp Wholesome Fast Food Powder
2 scoops Protein Powder (Chocolate or Vanilla)
5 Tbsp oatmeal flour/oat flour **
1 egg white
4-6 Tbsp water
1/2 tsp vanilla (optional)
3 packets Splenda (optional)
Directions: Preheat over to 350. Mix all ingredients together in small bowl. Prepare as cookies and bake as directed.
10-31-2008, 04:46 AM
10-31-2008, 04:48 AM
10-31-2008, 05:28 AM
10-31-2008, 07:07 AM
A classic example of denaturing in proteins comes from egg whites, which are largely egg albumins in water. Fresh from the eggs, egg whites are transparent and liquid. Cooking the whites turns them opaque, forming a solid mass.
is cooked egg white useless? of course not.
10-31-2008, 01:27 PM
10-31-2008, 03:49 PM
I use a baking protein that is specifically for baking and it even says on the label baking protein.
10-31-2008, 04:33 PM
10-31-2008, 04:35 PM
denatured protein are useless at all, but there is a following of people who do the raw foods diet, in which they dont cook meats and vegetable.
Me, i like to cook my steak very rare, but still cook it to kill the bacteria that might be there just in case.
10-31-2008, 10:29 PM
Just a question, though. So, cooking a meat will render the protein less effective? I mean, you can't eat a raw chicken breast... or atleast I wouldn't. Now, I just made some stuffed shells in which I pretty much doubled the beef in them with 93% lean beef. I had to brown the meat and then bake the whole thing at 375 for 40 minutes. Did I just destroy the protein in this meat? Surely not... right?
10-31-2008, 10:31 PM
11-01-2008, 12:06 AM
11-01-2008, 02:04 AM
well, it's a good thing I wouldn't eat a burned chicken breast anyway! I had a friend who ate steaks raw, but wow, it's just too risky for me. Medium. Lots of peppercorn!
11-16-2008, 04:59 PM
Here's an article from Paul Delia, CEO of AST:
Yes, heat will severely damage whey protein and along with acid processing, heat is whey's worst enemy. I'm going to let you in on a dirty little secret other supplement companies sure wish I would keep tight lipped about. Most whey protein is heat damaged during processing and therefore heat damaged (cross linked) before it’s even put into the container to be sold. Processing whey protein without heat is a much lengthier and more costly process and therefore, the majority of the companies selling whey protein supplements do not use this more expensive whey protein. They may claim “cool processed” on their label, but the fact is, the protein is processed with heat, it's denatured (cross-linked), and it's very poorly utilized in the body. As a consumer, you have no way of knowing this. However, there is a big giveaway, if it’s cheep, it’s cross linked and far less effective.
Understanding heat and its effect on whey should tell you that microwaving VP2 Whey Isolate with your oats is not a good idea. We go to great lengths and expense to ensure our undenatured whey isolate is produced in a cool environment from beginning to end. Don’t reduce the potent muscle building effects of VP2 Whey Isolate by subjecting it to heat.
If you like to use VP2 with your oats, cook your oats, let them cool to a lukewarm temperature and then mix in your VP2 Whey isolate. This tastes great and provides you with the potent muscle-building effects of VP2 Whey Isolate with no compromise.
11-16-2008, 05:28 PM
u have to use low heat i believe <130 degrees F. but thats hard to monitor. i also believe denaturaiztion of the protein comes from DIRECT heat.....
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