A culinary formulation designed to produce baked goods, specifically small, typically unleavened quick breads, incorporating a protein supplement derived from milk during cheese production. The inclusion of this dairy byproduct aims to increase the protein content of the final product. As an example, it involves substituting a portion of the flour in a standard baked good formula with a measured amount of the protein-rich substance, alongside other common baking ingredients like butter, sugar, and leavening agents.
The appeal of such preparations lies in their potential to provide a convenient and palatable source of concentrated protein, which is advantageous for individuals seeking to augment their dietary intake. This is particularly relevant for those engaged in physical activity, muscle building, or weight management. Historically, the addition of protein powders to recipes represents a modern adaptation of traditional baking practices to meet contemporary nutritional needs and preferences.