From smoothies to breakfast meal, soy protein powder is great addition to both food and beverages for a quick nutritional boost. The supplement is extracted from soybeans, which makes it rich in protein with small quantities of carbs and fats.
Most people are familiar with soy protein powder in smoothies, meal replacements and supplements, but the additive is even more versatile. There are numerous cooking recipes using soy protein powder to make a healthy meal.
Can you bake with soy protein powder? Yes, you can bake with soy protein powder. In fact, replacing a small amount of flour with soy protein powder is an alternative way to enrich the flavor while enhancing the nutritional value.
It is recommended to swap ⅛ to ¼ cup of flour with soy protein powder. This will increase protein content in baked goods while the flavor, texture, and consistency remain similar.
To boost the amount of protein in a diet and minimize the number of carbs, substitute a bit of soy protein powder for flour in baked goods. Be aware that protein powder brands are not all the same, and there is slight variation in nutrition values, so test your favorite recipes before serving.
This article shares the proper ways to use soy protein powder in baking. Answered below are frequently asked questions about what soy protein powder does in baked goods and how to bake with it successfully.
Is it ok to bake with protein powder?
Yes, it is ok to bake with protein powder. In fact, baking with protein powder is completely safe and doesn’t destroy the nutritional value.
Baking with protein powder is safe, and small amounts will not completely denature the texture of the baked goods. Consider using the supplement when making foods like cheesecake, protein cookies, protein bars, and even overnight oatmeal with protein powder.
Soy protein powder varies by brand, and some are better-suited than others to be used in baking.
However, soy protein powder is not recommended in yeast based recipes because it will have an effect on the rise.
Can you heat soy protein powder?
Yes, you can heat soy protein powder. It doesn’t matter whether microwaving, cooking, or baking because it does not destroy or denature the soy protein powder.
Some protein powder types such as whey and casein require another ingredient to be dehydrated for moisturization because they absorb water.
Soy powder can be baked or microwaved without destroying the taste or nutrition. The structure may change but its nutritional value doesn’t change.
Another factor that probably changes is the way of digestion. Be aware that baked protein takes much longer to be digested as compared to dehydrated protein.
What does protein powder do in baked goods?
From cookies to cakes and bars, protein powder is great for baking. The protein perform as dough conditioners, structuring agents and moisture controllers.
Here is what protein powder does in baked goods:
- Adds nutritional value and increases protein percentage.
- Improves the baked good texture.
- Moisturizes the baked good because it has high water absorption.
- Helps extend shelf-life of the baked good.
- Deepens flavor with a nutty soybean taste.
Ways to use soy protein powder in baking
Soy protein powder is not only useful in smoothies, there are many recipes that utilize the supplement in baking. Simply, use soy protein powder in place of a small amount of flour when baking.
Treat isolated soy protein powder as flour when you are baking. Start substituting with incremental amounts and build up as you continue recipe testing.
At first, replace ⅛ cup of protein powder for every 1 cup of flour in recipe and then continue to make adjustments until you find the right proportions.
Too much soy protein powder results in dry and rubbery baked goods. It can also change the flavor and texture leaving a noticeably different nutty taste, grainy mouthfeel and dense consistency.
Sometimes soy protein powder has a slightly sweetened flavor without adding sugar, especially compared to whey or pea protein powder types.
Soy Protein Powder for Baking: Conclusion
There is no harm in using soy protein powder instead of some flour when baking various foods. Not only does it work well to reduce the amount of wheat flour or carbs in the item, but it also increases the amount of protein.
Have no fear of destroying or denaturing the soy protein powder when baking, microwaving, or cooking it because its nutritional value remains unchanged.
The structure and flavor of the baked good may change with a nutty taste, grainy mouthfeel and denser consistency depending on how much you use or the brand selection.
Using protein powder in baking is a great way to reduce the number of carbs and raise the level of protein.
For every 1 cup of flour in a recipe, replace ⅛ cup of flour with soy powder. It’s recommended to start with small amounts and then build up more as you further experiment with the recipe.
For instance, use soy powder in baking recipes including quick breads, muffins, cookies, pies, and brownies.
A recipe that requires yeast should not be subbed with protein powder. The consistency may be too dense and the dough may not rise properly.
One of the disadvantages of using soy powder in baking is the nutty taste and texture due to soy. However, it suits well to people who what to increase protein content in their diet.
Soy protein powder good to reduce the amount of flour by substituting, but one should never replace flour wholly with soy protein powder. Test the recipe a few times before settling on one that you are will to serve to others.