so i read somewhere that using protein powder in a baking recipe where the powder gets heated up (like muffins for instance) denatures the protein and spoils it, or something along those lines.
is there any truth to this information and if not, does anybody have any good baking recipes using protein powder?
question about protein powder...
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Christopheel
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Cooking like that can possibly have some effect, as the high temperatures required could potentially denature.
This is certainly true when cooking with most Oils. they lose Fat content, except for Olive Oil that goes Toxic, and Coconut Oil that is heat stable.
Essentially I don't think denaturing actually makes Proteins go negative, (I.E. toxic, for example), but if the strands unravel, you get a significantly less whole or part amount of Protein, that actually functions as it should.
Frankly most Baking recipes are laden with problems anyway.
Even if you use Low Fat margarine, you might end up with White Flour, (not overly problematic), Refined Sugar, and possibly other stuff like Simple Carbs from things like Raisins, Currents, Sultanas / other Fruits, and if the recipe contains Egg, you get denaturing potentially of Egg Proteins.
Plus if you're sedentary, when you consume a baked foodstuff with Fruit content, chances are you will get more Fruit Fructose to Fat conversion in the Liver, as your body wouldn't need Fructose as much for energy.
Also things like dried small Fruit types, as well as other Fruit content, will still have combining issues to some extent anyway, which could invalidate part of the healthier content in the product, as well as the possible denaturing of Egg Protein, depending on the Baking instructions.
This is certainly true when cooking with most Oils. they lose Fat content, except for Olive Oil that goes Toxic, and Coconut Oil that is heat stable.
Essentially I don't think denaturing actually makes Proteins go negative, (I.E. toxic, for example), but if the strands unravel, you get a significantly less whole or part amount of Protein, that actually functions as it should.
Frankly most Baking recipes are laden with problems anyway.
Even if you use Low Fat margarine, you might end up with White Flour, (not overly problematic), Refined Sugar, and possibly other stuff like Simple Carbs from things like Raisins, Currents, Sultanas / other Fruits, and if the recipe contains Egg, you get denaturing potentially of Egg Proteins.
Plus if you're sedentary, when you consume a baked foodstuff with Fruit content, chances are you will get more Fruit Fructose to Fat conversion in the Liver, as your body wouldn't need Fructose as much for energy.
Also things like dried small Fruit types, as well as other Fruit content, will still have combining issues to some extent anyway, which could invalidate part of the healthier content in the product, as well as the possible denaturing of Egg Protein, depending on the Baking instructions.