[spretka]

Hi,
I was wondering how to figure how much protein is in my homemade bread? Is it as simple as adding all the protein in the ingredients? Seems so, but I didn't know if cooking it changed the amount in any way. Thanks for any help.

[chris.lawrence]

The only proteins that are relevant are the glutens in the flour. Any other proteins serve a different purpose, such as the egg proteins will bind to the carbohydrates in the flour and reduce retrogredation (staling), the fats will interfere with the gluten matrix and make the bread softer (and weaker) and anything else your adding is probably not doing it much good!

Just check the protein content of the flour, people use a varying degree depending on the desired texture of the crumb, but 11-12% is what most artisan bakers consider adequate, however this will possibly need to be stronger if your using anything to weaken the flour (such as shortening).

[chris.lawrence]

I'm sorry perhaps i answered that question under the assumption that it was about controlling or improving the bread. If you just want to know the overall protein content, then adding it together should be sufficient, as its usually presented in weight on most packages now.
Cooking DOES change ALL proteins, as they tend to unwind and bond together, but that shouldn't alter the effects on the diet.

[spretka]

Thanks. Yes, I was just concerned with the total amount of protein because my husband has just found out he has an food intolerance to meat! yes, meat! So to get the protein he needs, I was trying to figure out how much is in my bread. I have just started making some. I'm happy with the results, but of course I'm not sure if I'm doing it all right. - the kneading, shaping, etc.
The ingredients are water, yeast, whole wheat flour, all purpose flour, honey, salt, & olive oil. The last batch I subbed some flax seed meal and rye flour for some of the flour.
So, to get the total protein for dietary needs, I can just add together what I put in. Thanks!

[boar_d_laze]

Spretka,

Simply summing the protein content of your ingredients should give a level of accuracy sufficient for your purposes. But, in order to do that you'll need to look up some volume to weight conversions for many of your ingredients (there are a variety of web resources), or use a (taring) scale for your ingredients AND to weigh your slices.

You can also look at some of the packages in the bread aisle of your supermarket to get a rough idea of the protein content for breads similar to yours.

Good luck to the both of you,
BDL

[KYHeirloomer]

Slightly off topic, but to replace the meat protein you can combine any legume and any grain. Together they'll provide the complete amino acid balance needed for health.

That's why so many "vegetarian" cultures remain healthy. Look at their cuisines and you'll see all sorts of variations on the rice & beans theme. You don't have to combine them, of course, as long as they're served together. F'rinstance, I don't know as I'd combine chickpeas and cous cous. But there's no reason not to have a chickpea dish and a cous couse dish on the same plate.

Now back to your regularly scheduled program.

[siduri]

Originally Posted by KYHeirloomer

F'rinstance, I don't know as I'd combine chickpeas and cous cous.

hmm, cold chick pea and cous cous salad with lots of parsley and tomatoes...

or a vegetarian stew with chick peas instead of meat