The protein content in our plant-based protein powders does not change when you use them for baking. The proteins in the powder remain stable and retain their nutrient composition (amino acid profile) during the baking process.
However, other factors such as the structure and texture of the protein powder can change during the baking process, as protein denatures at temperatures of around 60°C and above. However, this has no direct influence on the actual protein content.
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