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2. The ‘WH’ Test Kitchen Made 24 Cookies To Find The Best ...

   www.aol.com/wh-test-kitchen-made-24-151900223.html

   To find out which protein powder is best for baking, experts in the Women's Health Test Kitchen put three popular types to the test. Whey, pea, and collagen protein powders were stirred, in equal ...

3. FYI: You Can Make Protein Fudge With Just Five Ingredients - AOL

   www.aol.com/fyi-swap-flour-protein-powder...

   Optimize gluten-free baking “If you're baking with gluten-free flours, whey protein powder helps to provide some of the structure and texture to the flour that gluten would normally provide ...

4. I always keep these 7 high-protein foods in my kitchen. They ...

   www.aol.com/always-keep-7-high-protein-090202896...

   5. Chickpeas. I'm a huge fan of "flexitarian" eating: I cook meals that contain some meat but also provide plant-based protein from chickpeas, beans, or lentils.It's a great way to keep costs down ...

5. Whey - Wikipedia

   en.wikipedia.org/wiki/Whey

   Whey is the primary ingredient in most protein powders, which are used primarily by athletes and bodybuilders to obtain the necessary amounts of protein for muscle building/maintenance on a daily basis. Whey protein has a high level of leucine, [21] one of the three branched-chain amino acids, making it ideal for muscle growth and repair.

6. Dough conditioner - Wikipedia

   en.wikipedia.org/wiki/Dough_conditioner

   Reducing agents help to weaken the flour by breaking the protein network. This will help with various aspects of handling a strong dough. The benefits of adding these agents are reduced mixing time, reduced dough elasticity, reduced proofing time, and improved machinability. [19] Cysteine and bisulfite [note 1] are reducing agents which relax ...

7. Baking powder - Wikipedia

   en.wikipedia.org/wiki/Baking_powder

   Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods.

8. Ree Drummond's 10 Best Tips for Baking Christmas Cookies - AOL

   www.aol.com/ree-drummonds-10-best-tips-165600960...

   In the world of baking, cookies might just be the ultimate comfort food. They're beloved by all ages, easy to make, and even better when served with a cold glass of milk. "I never met a homemade ...

9. Wheat flour - Wikipedia

   en.wikipedia.org/wiki/Wheat_flour

   It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher protein ...