Hello,
If hemp protein is essentially a better type of flour, does it make sense to use it in cooked dishes or even for baking, or is it disadvantageous due to the degradation of contained substances by heat treatment? Additionally, where is the temperature threshold?
And how does it apply to other plant-based powdered proteins, if there is any difference?
Thank you.
In relation to assessing the quality and subsequently the practicality of using plant proteins (not only) in hot cuisine, it is necessary to monitor their concentration, i.e., the protein content. The term "better flour" is debatable because the raw material is stripped of excess fiber and fats, thus increasing the protein content in the product. Only then is it considered whether such a protein product will be further technologically processed and modified to enhance protein quality (reduction of antinutritional substances, hydrolysis, etc.). During thermal processing, be aware that proteins undergo denaturation; however, this does not affect their quality (unless, of course, they are burnt due to careless handling).
Themes: Hemp protein
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.