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How to enrich protein without compromising organoleptics

The market has experienced significant growth in the launch of protein-enriched foods and beverages, ranging from traditional options to innovative alternatives in a variety of categories. Protein, as an essential macronutrient for optimal body function, has gained recognition among consumers, both those focused on muscle development and those seeking to maintain a healthy and balanced lifestyle.

More than 40 % of consumers preferentially look for this ingredient in labelling, nutritional profile and front-of-pack communication.1

Protein fortification in industrial bakery and confectionery products is a challenge for development teams as it unbalances the rheology of the dough and the organoleptic properties of traditional recipes.

These are some of the handicaps the industry faces when fortifying a product with protein. There are key ingredients that could solve this challenge in a number of applications:

HANDICAPS

  • Reduced machinability of the dough.
  • Lower volume of the final product.
  • Colouring.
  • Drier, less tender texture.
  • More compact crumb, less aeration.
  • Discordant notes according to protein origin.

SOLUTIONS

  • Specific proteins (sunflower protein, rapeseed protein, oat protein, wheat, wheat gluten) | high capacity to incorporate air into the dough and form a stable system. They allow to obtain an adequate volume and a spongy texture.
  • Enzyme complex compensation of volume loss, less sticky dough, improved gas expansion, crumb uniformity and improved tenderness during shelf life.
  • Emulsifiers act synergistically with proteins to provide sufficient aeration and stabilise the air in the system. They improve the tenderness and stability of the product during its shelf life.
  • Citrus fibres help water retention and improve the tenderness and texture of the final product.
  • Broad bean starch high protein content. It improves the texture and structure of the muffin while providing protein.
  • Natural flavours useful as emmascarants for plant off-notes.
  • Resistant soluble fibre improvement of the nutritional profile related to increased protein. It is often complemented by sugar reduction. To compensate for the structural loss of reduced sugars, a resistant maltodextrin will act as a bulking agent and fibre source.

If you are interested in enriching your industrial bakery and pastry products with proteins without compromising their organoleptic profile, contact our team and we will advise you on everything you need.

1Innova Market Insights, 2024.

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