We always recommend this ratio when baking. If you want a low-fat sweet treat, try combining it with pancakes, muffins or waffles. Whey isolate is known as a “better form” of whey protein because it contains almost all protein, with very little fat or carbohydrates. Since plant-based protein is the most absorbent of all protein powders, it will be difficult to achieve a light and spongy texture at 26%.
You can experiment with different types and flavor combinations of protein powder to find the perfect cup of protein. You should read the label carefully before buying a protein powder, as its nutritional content varies a lot. Whey protein is an excellent choice for people with lactose intolerance and for vegans or vegetarians because it is dairy-free. Whey protein contains high levels of branched-chain amino acids, which help the growth and maintenance of muscles, as well as the production of essential amino acids.
If you want your baking to be richer in protein, replace a small amount of flour with protein powder. It's always a good idea to check the ingredients in the recipe to ensure that no protein powder is used in baking. Protein powder is usually mixed with water, milk, or other liquid, and then eggs, oil, and flour are added. Whey concentrate is a dairy protein that contains at least 80% protein, which means that it has a very small amount of fat and carbohydrates per serving, compared to whey isolate, which is more of a “pure protein”.
There is no single answer to this question, as the amount of protein powder you can add to cooking will vary depending on the recipe. If you follow any recipe for protein powder, I highly recommend that you use the same type of protein powder that the recipe requires. You can use it to add some collagen protein to your recipes, but on its own, it won't provide any type of structure. Because egg whites are packed with protein, you can dehydrate them and turn them into powder for quality egg protein powder.
