Powdered Whey & Lecithin for Bread Making

Many natural ingredients are used to improve the quality of breads.

Powdered whey and lecithin are baking ingredients which are considered dough enhancers. They can help improve the texture, taste and crust of bread and can also act as natural preservatives to keep it fresh.

Lecithin

Lecithin is a fat-based compound known as a phospholipid and is naturally produced by the human body to support the circulatory system. Food-grade lecithin is most often sourced from soybeans or egg yolks and is used to help make bread products lighter and moister with a longer shelf life.

Powdered Whey

Powdered whey is a byproduct of cheese making and contains vitamins, minerals and protein. Powdered whey is used to enhance the nutrient profile of bakery products, including breads, tortillas, cookies and crackers, by boosting the protein content. Powdered whey typically replaces flour in a bread recipe, although it is sometimes used to replace the fat component or as an additional ingredient.

Considerations

Individuals who are allergic to soy products will also likely be sensitive to soy-based lecithin and should avoid consuming any products containing the compound. Since whey is a byproduct of cheese making, it contains residual milk sugars known as lactose. Those who are sensitive or intolerant to lactose should avoid consuming bread or other bakery products containing powdered or liquid whey (also often called whey concentrate or whey isolate).

References

• Baking 911: Bread Ingredients 101
• Baking Management: Add Nutrition With Nutraceuticals
• 1001 Herbs: Lecithin