Struggling to make vegetarian souffle pancakes with whey protein

Struggling to make vegetarian souffle pancakes with whey protein - Thin mushrooms on table

So,I have been trying to use whey protein 80 percent concentration to make a souffle pancake. I want to replace the egg whites with whey protein concentrate. I tried but the mixture won't whip,my friend who uses same concentrate (different brand) it is whipping. I can't afford the brand right now. But the ingredient is supposed to be the same.

I tried 6 gms- whey protein 30 ml- cold water. (I even tried adding 1/4tsp xantham gum).

And tried to whisk it.

I looked up online but could not find anything

Can anyone tell how to substitute egg whites with whey protein.



Best Answer

the ingredient is supposed to be the same

"The same" is a stretchy term. Imagine a freshly picked cob of corn, with the husk still on, then some maize semolina, then a pack of cornflour, then a tortilla, then a bottle of high fructose corn syrup. They are all made of "the same" thing - 100% maize. But because they were processed in different ways, they behave totally different during cooking, and you cannot substitute one of them for the other.

If your brand of protein doesn't whip, then there is nothing you can do about it. You'll have to find a brand that whips, and use that one. If you don't want to use the same one as your friend's, you can test out other brands, until you find one that happens to work. Maybe first write to customer support to inquire whether a specific brand will whip, then you can save some tedious testing.




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Is whey protein concentrate good for baking?

Whey Protein Concentrate or Whey Protein Isolate (or a blend of the two) is great for protein baking, for blending into ice-cream, for mixing into your oats to make proats, and for all kinds of protein cakes and muffins.

How do you use whey protein in baking?

Quality whey protein powder has a nice fine grind, but it doesn't absorb moisture well enough to be used alone in baked goods. For chewy-gooey brownies and moist cake-like textures, you'll want to substitute just a third of the flour for 1 scoop of protein powder.

Why is whey protein isolate used in baking?

Whey protein is the protein concentrate or isolates of whey\u2014a liquid left after the straining of coagulated milk curd. 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.



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