Baking with Protein Powder?

  • Posted by a hidden member.
    Log in to view his profile

    Nov 22, 2010 7:08 PM GMT
    Hey!
    There's a cookie thread out there, and I was wondering...

    Have any of you ever mixed protein powder into something baked? (Cookies, sponge cake...). I'm trying to figure out what happens to protein powder when heated in an oven... Does it keep it's properties?
    I'm not sure it does... protein in the flour becomes sugar when baked, right? Or am I mistaken?

    Any chemistry majors around here?
  • Posted by a hidden member.
    Log in to view his profile

    Nov 22, 2010 9:07 PM GMT
    Protein should retain its properties after being baked. It does not convert to sugar under any circumstances so I would give it a try. However, you cannot use it as a flour substitute. You probably would need to increase the water content a bit when adding protein I would think.
  • Posted by a hidden member.
    Log in to view his profile

    Nov 23, 2010 7:41 AM GMT
    bulk007 saidI'm not sure it does... protein in the flour becomes sugar when baked, right? Or am I mistaken?

    Any chemistry majors around here?


    Erm, when you cook a chicken breast does it turn into sugar?
  • Posted by a hidden member.
    Log in to view his profile

    Nov 23, 2010 7:45 AM GMT
    Lostboy said
    bulk007 saidI'm not sure it does... protein in the flour becomes sugar when baked, right? Or am I mistaken?

    Any chemistry majors around here?


    Erm, when you cook a chicken breast does it turn into sugar?


    Yes. duh, everyone knows that.
  • Posted by a hidden member.
    Log in to view his profile

    Nov 23, 2010 7:56 AM GMT
    KardioKing said
    Lostboy said
    bulk007 saidI'm not sure it does... protein in the flour becomes sugar when baked, right? Or am I mistaken?

    Any chemistry majors around here?


    Erm, when you cook a chicken breast does it turn into sugar?


    Yes. duh, everyone knows that.


    Mmm that´s why you like chicken breasts! icon_lol.gif
  • Posted by a hidden member.
    Log in to view his profile

    Nov 23, 2010 7:59 AM GMT
    in cooking; would it make sense to consider protein-powder (whey, cassein) as a milk or dairy ingredient? because thats what it is after all; a dairy product.
  • kietkat

    Posts: 342

    Dec 02, 2010 1:37 AM GMT
    Lostboy said
    bulk007 saidI'm not sure it does... protein in the flour becomes sugar when baked, right? Or am I mistaken?

    Any chemistry majors around here?


    Erm, when you cook a chicken breast does it turn into sugar?


    Lol !!!
  • nadaquever_rm

    Posts: 139

    Dec 02, 2010 1:39 AM GMT
    itiswhatitis saidprotein denatures at and above a certain temperature...and that temperature is generally well below your oven's.

    it doesn't have a negative affect on the body, just that you spent money on something that isn't going to work. it's like buying dead batteries. :/



    Almost all the protein people consume is denatured before it is eaten. You've claimed that denatured proteins are useless, but would you say that cooking renders meats/eggs useless?

    Even if you consume raw food (not recommended), the proteins will be denatured by your stomach acid.
  • Posted by a hidden member.
    Log in to view his profile

    Dec 02, 2010 1:41 AM GMT
    I've done it before while baking a cake.