Bread

Bread with Seeds+Wheat Protein=Better Volume and Texture

Deciding which ingredient to choose when formulating a new product or optimizing an existing one can be overwhelming. We understand that it can be difficult to decide which protein to use in a muffin versus a whole wheat bread and are here as a resource to guide you in selecting wheat proteins for your latest project.   

When talking to customers about adding protein to products, let’s say it’s bread, a particular image comes to my mind. 

With each percent increase it’s like adding another block to the pyramid.  How many more blocks can be added until the whole thing comes tumbling down?  How much protein can be added before the product is no longer appealing and manageable? 

This mental image illustrates why many developers may be wary about formulating with protein.  It’s an intimidating beast to tackle.  And that’s why we are here to help.  This beast is what we tackle every day, providing us with the knowledge to share to make adding protein more manageable and friendly. 

Adding protein to a bread formulation requires a delicate balance between protein, palatability, and processing. A combination of proteins is typically a great option to achieve the right structure with the best eating quality.

Our Super Seedy Bread features both our, GemPro HPG and Gem of the West Vital Wheat Gluten.  Using the two in combination allowed us to achieve the right balance of protein and strength.  With the addition of particulates, in this case seeds, the gluten matrix needed to be fortified with GemPro HPG to account for the extra disruption during mixing.  Our GemPro HPG is a more concentrated form of gluten with 90% protein instead of the typical 75%.  After making our traditional vital wheat gluten, we put it through an extra washing step to further purify the protein.   

The current formulation is mixed as a straight dough but could be altered to be used as a sponge and dough.  If doing so, we recommend adding the GemPro HPG to the sponge side so it has a longer fermentation time to hydrate and maintain functionality. 

Super Seedy Bread - Featured Product: Gem of the West VWG & GemPro HPG

Bakers Percentage

Ingredient

Batch Weight (g)

100.0

Whole Wheat Flour

500.0

79.0

Water

395.0

3.0

Yeast

15.0

6.0

Gem of the West VWG

30.0

3.0

GemPro HPG

15.0

9.0

Granulated Sugar

45.0

3.0

Salt

15.0

2.0

Soybean Oil

10.0

5.0

Molasses

25.0

0.01

Ascorbic Acid

0.05

8.0

Rye Flour

40.0

2.5

Sesame Seed

12.5

6.0

Flax Seed

30.0

9.0

Sunflower Seed

45.0

Procedure:

  1. Mix all ingredients for 1 minute on 1st speed.
  2. Mix on 2nd speed for 8 minutes or until full gluten development.
  3. Let the dough rest for 10 minutes.
  4. Scale to 700g pieces and round to degas
  5. Let rest for 10 minutes.
  6. Mould and place in cottage pan.
  7. Proof for 50 minutes.
  8. Bake for 22 minutes at 400oF.

 

As you formulate your new product, reach out to Manildra to learn how wheat proteins can enhance the texture, nutrition, and rheology.


How Low can the Carbs go?

Zero. The net carbs can go to zero!

The Hartman Group’s Health + Wellness 2019 report ­finds that one in two (50%) consumers have experimented with some type of diet or eating approach in the past year. https://s3.us-west-2.amazonaws.com/storage.www.hartman-group.com/infographics/fullsize/5AWrIrOT8RMPema5nt5ZFvQCjwCGZtWauZlMMplG.pdf

This study and others show that keto and low net carb diets  are the better-for-you trends driving consumers today. The bakery and snack categories have an opportunity to connect with consumers where they are today - whether they are testing the waters, or fully committed to these lifestyle choices. Incorporating plant-based proteins adds a bonus healthy halo to ingredient lists closely scrutinized by consumers.

Creating bakery products with low carb and keto goals may seem challenging on the surface, but the truth is that there are many ingredient selections available today to help you reach that target. Formulating foods that meet keto, zero net carb, or high protein criteria require a simple two-step approach – boost protein and add fiber.

Boosting Protein Requires Balance

A baker’s challenge is achieving just the right balance of dough handling properties needed for processing and meeting the desired finished product qualities. Increasing protein shifts this balance. In early low carb days one solution was to boost protein by adding gluten. Adding gluten, at 75% protein, was an effective way to displace carbohydrates. However, increasing gluten leads to excess elasticity and doughs that are difficult to work with. Today, bakers have the option of using wheat protein isolates to balance the rheology, soften the dough and shorten the mix times, while maintaining the ideal gluten network. GemPro wheat proteins are gluten-based so they contribute the structure and texture needed in bakery products. By incorporating GemPro proteins at 90% protein, with both elastic and extensible characteristics you can dial in on the perfect dough handling and finished product goals. For pan bread we recommend starting with a 70/30 blend of GemPro HPG to GemPro Prime-E. For a pizza crust, try a 50/50 blend of the same proteins.

The GemPro range of proteins is just that – a broad range with specially designed proteins capable of achieving functionality for a wide array of purposes and goals.

Fill it with Fiber

The second piece to developing low carb baked goods is keeping carbs low by replacing them with fiber.  Traditionally fiber carries a unique texture that can add unpleasant density and grit to the finished product.  The solution to this dilemma can be found in using resistant wheat starch, containing 90% dietary fiber. FiberGem Resistant Wheat Starch has properties similar to the starch inherent to flour, maintaining desired dough qualities and yielding appealing color, flavor and mouthfeel. This can be used at rates required to meet your nutritional goals.

Finding the ideal fiber and protein is the key to success on your low carb endeavors. Experimenting with our range of unique wheat proteins will open your eyes to a world of possibilities you have not yet discovered in the low carb, high protein market.

Reach out to our team to learn more about the exciting prototypes we have been cooking up in our low carb kitchen.

 


Super protein to the rescue!

A robust gluten network isn’t the only way wheat proteins can bolster your bread to a nutritious, high-protein staple.  The Manildra GemPro series of specialized wheat proteins are capable of achieving amazing things in texture, function, and application. 

And the kicker?  They do it all as a clean label, non-gmo, plant-based ingredient.

GemPro wheat proteins can transform the nutrition of bread from a basic staple into a celebrated centerpiece that consumers love because of the texture, taste and nutrition.  Application opportunities range from Old World Italian loaves to heirloom, seedy sandwich breads to decadent Hawaiian sweet bread treats.  With 90% protein content, GemPro proteins might be the missing ingredient that you are seeking to turn that bread into nutritious, delicious bread! 

The secret is to select the perfect wheat protein to meet your processing or textural needs.

A protein with greater elasticity will increase loaf volume, tolerance on the line, or the ability to add nonfunctional ingredients. Many nutrient dense ingredients like nuts, seeds, and other proteins can damage the gluten network. By selecting the optimal wheat protein, you can uphold the structural needs of your product.

A protein with more extensibility will improve pan flow, reduce mix times, and balance out rheology. Finding the right rheology can be one of the greatest challenges when producing new, unique breads.

Using both elastic and extensible proteins in combination will allow you to dial in on exactly what you need. Finding the right amount of tolerance can mean vital process efficiency when it comes to producing high protein bread. Often times a 50/50 blend of GemPro HPG and GemPro Prime-E is a great place to start when trying to reach high protein targets in bread.

Wheat based products are common food carriers – rolls, buns, bagels, tortillas, flatbreads, crusts, the list goes on…  We have a GemPro wheat protein specially designed for each of these applications with functionality as the platform for creating fabulous foods.  If your goal is structure, GemPro Plus supports products from soft tender pretzel rolls to dense coarse-grained breads.  GemPro Prime-E transforms traditional dough into a workable, sheetable dough while maintaining flexibility and softness after baking for the perfect pizza or tortilla. 

Looking to discover delicious new ways to add nutrition?  Let the Manildra team help you put the power of wheat proteins into action.