Casein

Bakery Applications:
The water-binding properties of casein (as well as nutrition) are important for bakery applications in which casein products are incorporated. Soluble forms of casein (such as caseinates) tend to bind too much water and may make some foods too sticky or ‘doughy.’ Accordingly, insoluble or partly soluble casein products are often used, because these have less water binding than the fully soluble caseinates. Some bakery products that have been made with caseins include doughnuts, waffles, cake mixes, and bread.