Hi Everyone,

I use Sanatogen protein powder and find it very useful for sprinkling into food as it is tastleless.

Does anyone know if we can use protein powders in baking?

Would the protein be made useless by the heat?

I sometimes use it for making pancakes and like it.

I would now like to use it for muffins and bread if it did not effect the nutritional value.

Thanks in advance for all comments, suggestions or ideas.

Bookleen

I have never heard of the one you use before, but I know that most protein cannot be heated over 130 degrees F because it will cause the protein to break apart on a chemical level, but there is one protein "beneprotein" where it says right on the label that it can be used in baking so they must have a more stable form of protein. It should say right on the container of the protein you have if it can be used in high temperatures.

I've always read that temps over 130degrees ruin the protein. I know a lot of people who use it in coffee and other warm drinks, and eggface's blog has several recipes that include protein powders, but I've never ventured into the baking with protein world. Mainly because I can't bake to save my life. I can cook, but baking stumps me every time!

I have never heard of the one you use before, but I know that most Protein cannot be heated over 130 degrees F because it will cause the protein to break apart on a chemical level, but there is one protein "beneprotein" where it says right on the label that it can be used in baking so they must have a more stable form of protein. It should say right on the container of the protein you have if it can be used in high temperatures.

Thanks Emily. I must look out for that Beneprotein.

Sanatogen does not specify on the box whether or not it can be heated so I suppose that means it cant!

I suppose bakeries would add Protein Powder to breads if it was that simple.

I've always read that temps over 130degrees ruin the Protein. I know a lot of people who use it in coffee and other warm drinks, and eggface's blog has several recipes that include protein powders, but I've never ventured into the baking with protein world. Mainly because I can't bake to save my life. I can cook, but baking stumps me every time!

Hi Tiffykins,

Thanks for your reply.

I don't bake either, but I have got a few receipes using oatbran that I want to try. Oatbran seems to be the new health fad, even better than oatmeal. It is higher in both protein and fibre(both soluble and insoluble) and cardiologists are recommending it to lower cholesterol.

I was trying to sneak in some extra protein too!

Flash frying the pancakes make not de-nature all the protein....I hope...but maybe? But baking?

I have written to the company and await their reply.

Will post here if I hear anything back

Bookleen

Hi Tiffykins,

Thanks for your reply.

I don't bake either, but I have got a few receipes using oatbran that I want to try. Oatbran seems to be the new health fad, even better than oatmeal. It is higher in both Protein and fibre(both soluble and insoluble) and cardiologists are recommending it to lower cholesterol.

I was trying to sneak in some extra protein too!

Flash frying the pancakes make not de-nature all the protein....I hope...but maybe? But baking?

I have written to the company and await their reply.

Will post here if I hear anything back

Bookleen

Good to hear. . . Oh and I started adding organic ground flax seed to the few baked goods I would make (from packages) for my husband. I add it to my salad dressing and any casseroles that I make. Flax seed has many benefits and since heart disease(along with cholesterol, high triglycerides, strokes) runs so rampantly in my husband's family, I started sneaking it into his foods. Then, just started to add it to our family meals as well. I figured along with the heart benefits, his colon would thank me one day for giving him those extras via the flax seed.

You can definitely bake with Protein powders! It's just that when you're making beverages, hot liquid can cause the protein to clump, making your beverage lumpy. It's still got all the same nutritional value, it just feels weird.

Think of it like an egg. As an egg goes from room temperature to hot, it moves from a liquid form, to soft solid, to firmer solid, but it's still an egg, and it still has the same nutritional profile.

Just be aware it may not behave like flour in your recipes, so you'll have to experiment!

You might also try experimenting with other kinds of flour - almond flour, or ground flaxseed are both higher in protein than wheat flour, but again, they'll alter the texture of your baked good.

Can't you use TVP by Bob's Red Mills. It's veggie protein.

Hi Everyone,

I have just received a reply from the company and they have confirmed that their Protein powder can be used in baking.

Now, all that remains is to learn how to bake!

I have a few recipies with oatbran instead of flour, and I will also include some of Tifftkin's flaxseed (linseed ) too!

Bookleen

Does anyone have or know of a link to some recipes for baked goods using these various flours, proteins, etc???? I can't have baked goods yet but will by Christmas and maybe can incorporate in my baking then.