Whey: How to use it and why
There has been discussion of whey in baking German bread so herewith are the results of some of my researches on the topic.
1-How to use dry whey for baking:
-Whey is heavy in protein and so has a tendency to toughen the texture of baked goods, so you may need to adjust your recipe accordingly.
-Don't over mix- add whey to the other dry ingredients in your recipe before blending with the wet ingrdeients. Once combined, mix batter just long enough to ensure that the dry ingrdients have been moistened by the wet ingredients.
-Replace all-purpose flour with equal amounts of pastry flour. For a more healthful twist, try using whole wheat pastry flour
-Add about 10% more vegatable oil, butter or margarine to the recipe. These fats tenderize the batter and will help to counteract any toughness or chewiness that adding extra protein to the recipe may cause
-Start off with 1/2 cup of whey and add more if desired
-Note the high protein content of whey may promote more rapid browning in baked goods. Monitor the last few minutes of baking time for browning and adjust as needed.
2-Results of use of whey:
It should make for great color and a creamy flavor.
Hope this helps.