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Old 12-16-2014, 05:26 PM   #1
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Pea Protein--anybody using?

I am trying to find out how pea protein stacks up against whey protein or other protein powders. There's lots of information on the internet and on these threads (I've read them all), but I specifically want to know how to use pea protein in cooking/baking applications. How does it function as a flour replacer? How does it compare to whey protein in baking breads/muffins/cookies? I am looking for characteristics such as crispiness, moisture, breadyness, thickening power, flavor, etc.
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Old 12-17-2014, 12:40 AM   #2
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I own it. I don't use it often. I've used it in small amounts in pasta and bread recipes. Seems fine in them, just like whey protein.
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Old 12-17-2014, 04:31 AM   #3
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It does really well in baked products. I use it to replace whey, because DH does't like the taste of whey.
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Old 12-17-2014, 08:16 AM   #4
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I have some Plant Fusion (a mix of plant protein, but pea is first) I use in smoothies and such. I find it doesn't dissolve well and stays gritty (even though it is very fine). The taste is good.
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