Solae's soy protein, fiber and lecithin products provide many application benefits in the competitive baking and baked goods marketplace. These applications include not only
nutrition enhancement (i.e., protein and fiber fortification), but also improved extrusion of doughs, improved softness for bread, improved yield for tortillas, and extended shelf life in bakery products of all kinds. Solae's
research and development team of professionals works with companies every day to explore new application solutions for bakeries and baked good processors.
Soy protein is a complete, high-quality protein, which has been shown to help promote heart health. Soy proteins are great alternatives to high-cost dairy proteins in that they are
more economical and more stable in pricing and supply. They are also lactose-free, cholesterol-free, low in saturated fat and high in fiber. These
functional benefits, as well as increased protein content, are in demand among bakers for products like bread, buns, pizza crust and cookies. Functional benefits in bakery products include shelf life extension, improved crumb structure, better texture and moisture retention. Soy proteins can also replace milk and eggs in products such as pancakes, muffins and cakes, to help structure formation, moisture retention and shelf life extension.
Functional Benefits
- Shelf life extension
- Improved structure/texture
- Improved flavor/moisture
- Nutritional fortification
Soy fiber is often used in bread, bun and tortilla applications for general fiber fortification. Consumers have become increasingly aware of fiber's digestive health benefits in recent years, and baked goods are a natural fit for increased fiber content. Solae's fiber products can also extend shelf life, i.e., softness for bread products, as well as improve microwave heating capability for more uniformly heated products with less hot spots and softer texture when cooled. Lastly, soy fiber contributes to better water absorption and water retention in baking.
Functional Benefits
- Yield extension
- Shelf life extension
- Improved structure/texture
- Improved flavor/moisture
- Enhanced microwave-ability
- Enhanced freeze/thaw stability
- Fat replacement
- Fiber fortification
Soy lecithins have a wide variety of integral applications in the baking category, specifically dough conditioning/handling, emulsification, dust control, extended shelf life and as an extrusion aid (particularly for fat-free products). These applications lend themselves to most baked goods products, including cookies, crackers, doughnuts, muffins, pie crust, pasta, pancakes/waffles, cakes and breads/bagels/rolls.
Functional Benefits- Improve texture and height
- Promote release of the baked good from the cooking surface
- Enhance the spread of the pancake on the cooking surface
- Improve shelf life (retards moisture loss)
- Provide excellent crumb structure and volume
- Prevent cakes from falling in the center
- In some cases, SOLEC™ Soy Lecithin may be able to replace multiple emulsifiers
Solae offers extensive
capabilities, including technical expertise, sensory capabilities, marketing resources and quality assurance, to support manufacturers in the development, formulation and positioning of their products. Solae gives customers the satisfaction and peace of mind that Solae products arrive only after undergoing stringent safety and
quality procedures. Solae is the industry leader in quality and safety, and sets the standard for consistent protein ingredients.