Baking/Cooking w/ whey?

[RipStone]

Is it ok to cook/bake with whey? I have heard that it sorta "disapears" when cooked. The only thing I really make with whey are protein pancakes and Johnka's pb and banana bars.

[Johnka]

There are no real studies that I know of, but the concensus is that it's fine to bake with whey, within reason. To be on the safe side, don't go over 400-degrees F, and don't bake for marathon periods.

[Johnka]

Also, protein pancakes should be fine. I've noticed that when whey is damaged by heat, it really goes off (clumps, tastes like nasty dishwater). So you'd notice it.

[RipStone]

Just what I wanted to hear Johnka. [img]smile.gif[/img] I know ON has that product called Any Whey that is supposedly better for baking with. BTW,so you think all your recipies they whey is kept in tact?

[Johnka]

Ripstone, I've been careful with the recipes to make sure the protein isn't exposed to too much heat, so they should be fine.

[DKing]

The Any Whey is most likely a flavorless whey or something that uses a different type of sweetener. Often times the heat will break down the flavoring agents causing a really bad taste. At least this used to be the case I am not sure what companies use these days.

Danny