Nowadays, when a healthy lifestyle and fitness play a big role, it is important to eatt the right products to help you achieve your goals without sacrificing taste. That's why we've put together a comparison of the best baking proteins available at a good price and add the right amount of protein to your baked and non-baked recipes.
The 5 best proteins for baking
| Ranking | Image | Product | Main advantages | Price | Information |
|---|---|---|---|---|---|
| 1. |
|
Vilgain Protein na pečení | 81 % protein, Flavourless, per 100 grams | Best price More information Reviews | |
| 2. |
|
Scitec 100% Whey Protein Professional | 73 % protein, Many flavours, approx. per 100 grams | $53,53 | Best price More information Reviews |
| 3. |
|
Vilgain Whey Protein | 70% protein, Several flavours, approx. per 100 g | Best price More information Reviews | |
| 4. |
|
BiotechUSA 100% Pure Whey | 76 % protein, Many flavours, approx. per 100 g | $48,88 | Best price More information Reviews |
| 5. |
|
Gymbeam Just Whey | 74,8 % protein, Many flavours, approx. per 100 g | $28,76 | Best price More information |
Detailed analysis of the best proteins for baking
The first place in our comparison of the best proteins for baking is undoubtedly deserved Vilgain baking protein, which is absolutely unique in its composition and hardly finds a competitor on the market. It can be used anywhere and contains a unique blend of dairyproteins that will improve the texture of muffins, pancakes or any other goodies you decide to bake.
Benefits:
- High protein content:
- Low in fats and sugars.
- Easy to prepare
- Natural ingredients
- Suitable for vegetarians
Disadvantages:
- Higher price
- Not entirely transparent ingredients, which we mentioned in more detail in a separate review of Vilgain Protein for baking
Final assessment:
Vilgain Baking Protein is a great choice for those looking for a quality alternative to conventional protein powdersThe rest of our rankings represent a good quality protein powder that can of course also be used for baking. High in protein, low in fats and sugars, and with natural ingredients, this protein powder is ideal for anyone looking to improve their eating habits and achieve their fitness goals. Despite the higher price tag and not-so-transparent ingredients, Vilgain Protein Baking Powder is worth a try and you'll see thatIt will not distort the texture of your recipes (quite the opposite) and will still add the necessary amount of protein to your diet.
Scitec 100% Whey Protein Professional is a premium whey protein that combines whey concentrate and isolate. It is the ideal choice for athletes of all levels looking for a high quality protein supplement available at a good price. It's available in a range of flavours, and for baking it's best to reach for tried and tested classics like vanilla or chocolate.
Benefits:
- 22 g of protein per serving
- Excellent amino acid profile
- Combination of whey concentrate and isolate
- Added digestive enzymes (bromelain and papain)
- Wide range of delicious flavours
Disadvantages:
- Contains soy lecithin, which can be a problem for soy allergy sufferers
Final assessment:
Scitec 100% Whey Protein Professional is one of the best protein powders on the market, thanks to its premium ingredients and excellent nutritional value.We discussed it more in a separate review on Scitec 100% Whey Protein and it also appeared in our ranking of the best whey protein powders.
Vilgain Whey Protein is a high quality whey protein that is produced from the milk of free-range cows and offers excellent nutritional value. Free from artificial flavours and colours, sweetened with stevia, it is the ideal choice for serious athletes looking for a reliable source of quality protein not only for baking, but also for everyday drinking after training.
Benefits:
- 21 g of protein per serving
- Produced by ultrafiltration at low temperatures
- Perfect usability
- Natural colour and flavouring
- Sweetened with stevia
Disadvantages:
- Higher carbohydrate content than some competing products
Final assessment:
Vilgain Whey Protein is an ideal choice for athletes looking for a clean, quality protein source. Its good formulation and natural flavoring, along with its great usability and highIt is an excellent option for baking and post-workout sipping. You can also read more about it in the Vilgain Whey Protein review.
BiotechUSA 100% Pure Whey is a quality whey protein designed for athletes of various disciplines. With a combination of whey concentrate and isolate, 22 g of protein per serving and gluten-free, lactose-freeZy, aspartame or preservatives, this protein is ideal for strength athletes looking for a healthy source of protein.
Benefits:
- 22 g of protein and 4.6 g of BCAAs per serving
- 78% protein content
- Combination of whey concentrate and isolate
- Perfect digestibility
- Wide range of flavours
Disadvantages:
- Strawberry flavour contains a dye that may adversely affect children's activity and attention
Final assessment:
BiotechUSA 100% Pure Whey is an excellent choice for athletes looking for a high quality protein source with high protein and BCAA content. Its adaptability and wide range of flavors make it an attractive option for a variety of sports diets. You may have also already come across this product in the best whey We recommend reading the separate review of 100% Pure Whey for more information .
Just Whey is a multi-ingredient whey protein with 75% protein content that combines concentrate, isolate and hydrolysate. This protein is low in carbohydrates and fat, sweetened with stevia and contains natural flavours and colours. In addition, it is also available in an unflavoured version, which we recommend for baking.
Benefits:
- 75% protein content
- Low in carbohydrates and fat
- Contains the digestive enzymes bromelain and DigeZyme®
- Excellent taste
Disadvantages:
- Contains, for example, unnecessary zinc oxide
Final assessment:
Just Whey is a quality protein powder that is suitable for baking due to its nutritional properties and excellent taste. Its advantages outweigh the disadvantages, making it a great choice for those looking for a baking protein at a good price. You can read more about Gymbeam proteins in our separate Gymbeam protein review.
How to choose a protein for baking?
When choosing a baking protein, it is important to consider a few key factors that ensure that your baked product is not only tasty, but also full of nutrients and easy to digest. Here are the main aspects you should focus on:
- Protein type: The most commonly used proteins for baking are whey protein, soy protein, rice protein and casein. Whey protein is the most popular due to its high biological value and ease of digestibility, but if you're looking for a plant-based alternative, you can choose soy or rice protein
- Purity and quality: choose a protein that is high in protein and low in fat and carbohydrates. Watch out for added sweeteners, colours and preservatives, which can affect the taste and nutritional value of baked products.
- Digestibility: choose a protein that is easy to digest and does not cause digestive upset. For some individuals, hydrolyzed or lactose- and gluten-free proteins may be preferable
- Neutral taste: For baking, a protein with as neutral a taste as possible is ideal so that it does not affect the taste of the final product. Some proteins have a stronger flavour, which can affect the overall taste of the baked product.
- Mixed proteins: Some recipes may require a mixture of different types of proteins to achieve the desired consistency and nutritional value. In such cases, you may consider combining whey protein with casein or vegetable protein.
- Solubility and consistency. Some proteins may cause the dough to thicken or become sticky, which could affect the final consistency of the baked goods.
- Price and availability: choose a protein that is affordable and easy to find. Some premium brands may be more expensive, but don't necessarily offer better quality than more affordable options.
- Flavors and Variations: Some manufacturers offer proteins with different flavors that can enrich the taste of your baked goods. Consider experimenting with different flavors such as vanilla, chocolate or nuts to find the right one for your recipe.
How to use protein for baking?
Using protein in baking is a great way to increase the nutritional value of youryour favourite recipes while maintaining the flavour and consistency of your food. Here are some tips on how to use protein powder effectively in baking:
- Choosing the right protein: Choose a protein powder that is suitable for baking so that it can be easily incorporated into your recipe. If you like a natural flavor, an unflavored protein is definitely a better choice, but if you're weighingyou find your dessert bland, a scoop of chocolate protein, for example, will come in handy.
- Replace some of the flour: When adding protein powder to the dough, replace some of the flour with protein. Generally, you can replace 1/4 to 1/3 of the flour with protein powder. This amount can be adjusted according to your preferences and needs.
- Adjusting liquids: Protein powder can thicken the batter, so it is important to adjust the amount of liquids in your recipe. Add more milk, water or other liquid if the batter is too stiff, or conversely, add more flour if it is too runny.
- Baking temperature: Protein powder can cause desserts or pastries to bake a little faster than usual. Reduce the baking temperature by 5-10°C and watch the desserts carefully to avoid over-browning or drying out.