Muscle & Performance - - SUPPLEMENT REVIEW -

When cook­ing with pro­tein pow­der you might en­counter an is­sue with dry­ness. “Pro­tein wicks mois­ture and does not con­trib­ute any,” says Court- ney Nielsen, BA, AFAA, am­a­teur bikini com­peti­tor and au­thor of Pro­tein Pow­der Cook­ing (Ulysses Press, 2016). “If you’re bak­ing, take care that the con­sis­tency of the bat­ter looks as thin or slightly thin­ner than your tra­di­tional dough or bat­ter. Don’t over­sat­u­rate the recipe with pro­tein on the first try, re­duce the other dry in­gre­di­ents slightly, or add a lit­tle ex­tra bak­ing pow­der to baked goods.”

Also, not all pro­tein pow­ders dis­solve in the same man­ner, and in­gre­di­ents added to them can change how they re­act in a recipe. “Ca­sein, for in­stance, uses more liq­uid to dis­solve than whey,” says Nielsen. “And a cheap brand may put in less ac­tual pro­tein and more fillers to keep costs low.”

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