Never bake a batter comprised of primarily protein powder – this is particularly the case when they're making pancakes or protein muffins/cakes. If your batter is over 1/2 protein powder, your food WILL turn out really dry and rubbery, especially if the powder you're using is whey or casein.
cooking with protein powder doesn't destroy it, it does denature it, and it is 100% safe! So go bake some protein bars, cheesecake, cookies, make some protein oatmeal, or anything else your sweet tooth desires.
You can bake with any type of protein, whether it's whey protein, casein, a protein blend of milk and egg or even vegan proteins such as rice, pea or hemp.
Whey protein powder mixes smoothly into forgiving batters, such as those for pancakes or boxed cake mixes. Add just a scoop or two to boost the protein content. A scoop is generally equal to about 1/3 cup and contains between 20 and 25 grams of protein.
Brownies, cakes, cookies, and more—there is no shortage of healthy desserts you can add protein powder to! Choose a protein powder with the flavor that your dessert is looking for and mix it right into the batter.
When protein is heated, it can 'denature'- this means the protein molecules unfold or break apart. This is what your body does to protein anyway, breaking down the amino acids and digesting protein. Much like when you cook meat, the protein you gain is not altered by cooking.
In baking, whey protein is used for its emulsifying, foaming, gelling, stabilizing, browning, and nutritional properties. It is also used as a substitute for egg whites. … Whey Protein Isolate (WPI): highest protein content (up to 90%).
Whey protein does well in most baked goods. Try adding it to your pancakes, muffins or waffles. … And why not try adding whey protein next time you bake bread. White flour is quite low in protein, and by adding whey powder, you add that extra nutritional dimension of protein and increase its nutritional value.