North Coast Miller
Level 9 Valued Member
Came across this research paper re addition of nutritional yeast to bread dough. Nutritional yeast brings a lot more to the table than just protein.
Baked a loaf that was over 20% protein dry weight with 1/3 of that being nutritional yeast (about 9% of total dry weight). Tastes great in the toaster and for soups, IDK about sandwiches.
The paper says that at 10% or more the bread will not rise well and taste becomes an issue, but mine turned out fine. Started out with a 1/2 organic flour, 1/2 org whole wheat flour (protein content would have been higher if I'd opted for 100% whole wheat but was worried I'd wind up with a brick).
Putting this out there for folks that bake their own, as not many recipes boost protein using this strategy,and nutritional yeast is a better source than many other options.
Edit to add the link...
http://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140303.20.pdf
Baked a loaf that was over 20% protein dry weight with 1/3 of that being nutritional yeast (about 9% of total dry weight). Tastes great in the toaster and for soups, IDK about sandwiches.
The paper says that at 10% or more the bread will not rise well and taste becomes an issue, but mine turned out fine. Started out with a 1/2 organic flour, 1/2 org whole wheat flour (protein content would have been higher if I'd opted for 100% whole wheat but was worried I'd wind up with a brick).
Putting this out there for folks that bake their own, as not many recipes boost protein using this strategy,and nutritional yeast is a better source than many other options.
Edit to add the link...
http://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140303.20.pdf
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