BISCUIT AND COOKIE INGREDIENTS
TRYING TO ACHIEVE A
‘SOURCE OF PROTEIN’ OR ‘HIGH PROTEIN’ CLAIM WITH A SINGLE PROTEIN INGREDIENT CAN BE CHALLENGING
is NUTRALYS PEA B85F, an approximately 85%-protein pea protein isolate. “Its low solubility and viscosity enable a higher protein incorporation rate while maintaining workable dough characteristics and the desired texture in protein-enriched bakery products – including biscuits and cookies,” says Sophie-Géraldine. For bakery brands, this can provide greater formulation flexibility, helping them work towards higher-protein positioning without losing sight of the processing performance and eating experience that ultimately drive product success.
levels will often increase water absorption, requiring additional hydration to maintain workable dough consistency. This can affect dough machinability and may necessitate longer baking times to remove excess moisture.” Sophie-Géraldine went on to highlight
that raising protein levels can also result in sensory challenges in biscuit and cookie products. “Depending on the protein source, formulators may encounter off-flavours, as well as chalky or dry mouthfeel, which can negatively impact consumer acceptance. Texture is another critical consideration, because high protein loads can alter biscuit and cookie structure, contributing to graininess, poor mouthfeel, excessive hardness, or undesirable gelation. The extent of these
effects will vary by protein type and formulation approach,” she explains. For this reason, protein fortification
strategies increasingly should be relying on carefully optimised protein systems rather than a single protein source. Selecting the right protein or protein blend requires a variety of factors to be taken into account – for example solubility, water-holding capacity, thermal gelation behaviour, protein quality, and overall dough and baking performance. Balancing these attributes will help achieve nutritional targets while preserving product quality. To help address these challenges, Roquette has enhanced its bakery portfolio to include ingredients that enable higher protein levels, while limiting the impact on dough handling and sensory qualities. One example
Intelligent formulation Dr Briony Sayers of the ACI Group, pointed out that high-protein baked goods such as biscuits and cookies are particularly sensitive to formulation changes – partly because their appeal is so linked to texture and organoleptic properties. “By increasing protein content, the water absorption, dough behaviour, spread, browning and final bite will all be altered. “This could result in a product that is harder, drier or denser than consumers expect. Ideally, a moderate enrichment of protein should deliver a stronger balance between nutrition and sensory quality rather than just maximising protein content,” she says. Agreeing that there is no universal
point at which protein will start to affect product texture, Briony believes that the best solution will depend on the protein source, inclusion levels and the wider formulation – including the balance of
AUGUST/SEPTEMBER 2026 • KENNEDY’S BAKERY PRODUCTION • 31
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