what happens when you bake protein powder?

[biggun]

does baking protein powder in a recipe effect the quality of the protein at all?

 

[mitch1301]

good question.

I dont know but would like too. I do know Atkins sells protein for baking, I think it said 1/2 cup powder replaces 1 cup flower.

Anyone else know if the regular stuff burns when baked. If not I guess i will have to experiment.

Mitch

 

[Flexx]

I've thrown in protein powder when baking. never had any bad results yet.

 

[biggun]

i know it comes out okay, i've tried it, but does it change the quality of the protein any?

 

[MS]

It doesn't appreciably change the amino acid profile of the protein, though some aminos are less heat stable than others.

 

[buksoon]

MS, like which?

 

[mranderson]

the keto bakes, for makeing low carb pancakes and muffins and
such are made with whey isolate so it most not damage the contents of protein that much.

 

[MS]

I should say that EXCESS heat/cooking is deleterious to amino acid availability. Particularly lysine, cysteine, histidine, tyrosine, and methionine that can form undisgestible cross-linked reactants, and creatine and carnitine which are also highly lost even at lower cooking temps. Moderate cooking of many proteins will actually improve the digestiblity if it's a long-chain tertiary or quaternarny protein. Whey protein hydrolyzate is not in this category, but eggs, beef and chicken are.

Of course EXCESS cooking of some proteins also creates carginogenic cyclic amines (ie the old burned barbecued meats).