A Series On Wheat Protein Benefits: Part II - Texture
We continue our three-part blog series on – Rheology. Texture. Nutrition.
This week we focus on texture. Wheat proteins contribute to rheology, texture and nutrition by building critical structure that also helps to enhance texture. Taste and texture are key contributors to consumer purchase and preference in plant-based foods. Texture is a key preference and point of differentiation. Selecting the ideal ingredients, such as an optimized wheat protein, will help you to obtain the best texture for your foods!
Wheat protein has a unique viscoelastic quality, contributing to the ability to give strength and a nice, chewy bite to bakery and snacks. However, when we take full advantage of this unique quality, we can enhance texture in more ways than ever before. The range of GemPro wheat proteins provides textural benefits from crispy to crunchy, from tender to resilient, and from soft to chewy. Where vital wheat gluten has traditionally been considered primarily for bread, wheat proteins can be used to optimize texture in cookies, cakes, crackers, and more.
GemPro wheat proteins are gluten-based and carefully made to maintain the gluten network, albeit at different levels of strength. This novel approach to wheat proteins and careful control of production means they contribute the preferred structure and texture needed in individual bakery products.
When you consider the range of GemPro Proteins, as the level of strength shifts the impact on texture shifts as well. For example, GemPro HPG is a highly elastic wheat proteins and will provide a firm and chewy bite. GemPro Prime-E is an extensible protein and can contribute a flexible texture. For example, in a tortilla GemPro Prime-E can enhance the finished product texture by improving the rollability and flexibility of the tortilla over time.
The secret is to select the perfect wheat protein to meet your processing or textural needs.
· For example, GemPro Prime-W is a whipping protein that can contribute to aeration and tenderness, while boosting the protein content and enhancing the texture in bakery products, breakfast cereals, snacks and nutritional products.
· GemPro 4400 offers a gluten matrix characterized by strength while maintaining tenderness. It also improves the machinability of dough and imparts firmness to pasta product.
· When using GemPro Plus, a clean label wheat protein with 85% protein, you can boost the protein content in your product while enhancing processing and texture. It is particularly useful as an egg replacer in pasta and as a protein improver in bakery products resulting in enhanced machinability, increased volume and excellent texture.
From softness to resilience or crispy to crunchy, GemPro wheat proteins help deliver the ideal texture for your baked goods and products. Rely on GemPro proteins to realize the perfect nutrition, rheology and texture in new cakes, cookies, pastries, and more.