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Originally Posted by ReelBigFish
o.n. 100% Any whey is for baking.
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Originally Posted by LAM
whey protein is the one protein that you defintly don't want to use for baking/cooking, etc. you want to use either egg proteins or milk proteins for baking.
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Originally Posted by LAM
whey protein is the one protein that you defintly don't want to use for baking/cooking, etc. you want to use either egg proteins or milk proteins for baking.
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Originally Posted by P-funk
ANY whey is specifically treated to be able to cook with. It is not regular whey protein.
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Originally Posted by LAM
how so ? whey protein fractions are manufactured at the lowest possible temperatures for a reason. do some research on cold processing and proteins and you will understand
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Originally Posted by LAM
how so ? whey protein fractions are manufactured at the lowest possible temperatures for a reason. do some research on cold processing and proteins and you will understand
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Originally Posted by P-funk
I do understand. You aren't telling me something I don't already know.
I was under the impression that ANY whey was specifically made to be cooked with as that is how it was advertised. I guess I stand corrected. |
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Q: I heard that high temperatures "break down" protein. Will the cooking/baking process have a negative effect on the protein? A: While it's true that proteins can be denatured by heat, unless the protein structure is particularly delicate or exposed to extremely high temperatures for extended periods of time, any denaturation that takes place is likely to be minimal. It is also important to keep in mind that denatured DOES NOT equal non-nutritious or unavailable - denaturation simply refers to a situation where the physical or chemical structure of a protein is rearranged. In some cases the denaturation process is temporary (e.g. whipping egg whites into a foam); in others, such as when you fry an egg, the denaturation is permanent. In both situations, the egg contains the same amino acid makeup and is equally nutritious. In fact, the fried egg is actually slightly more nutritious when cooked because cooking inactivates a component that binds the essential B-vitamin biotin. That said, while denaturation does not alter the nutritive value of proteins, excessive heat can reduce or destroy delicate peptides (i.e. microfractions) within a protein. For this reason, it is best to limit the exposure of 100% ANY WHEY Protein to high heat, and cook with lower temperatures whenever possible. In other words, add 100% ANY WHEY Protein at the end of the cooking cycle whenever possible, and choose lower temperature cooking like microwaving and baking over higher heat methods like pan or deep-frying. |
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Originally Posted by Emma-Leigh
They are processed as such to prevent the denaturing of the tertiary structure so they retain their biological function.
But this does not matter so much if you are just looking to increase the protein content of a recipe because after heating they will still have all their amino acids and their biological value will not altered significantly (although it is decreased slightly). |
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