GemPro

(Cinnamon) Roll-ing along with Wheat Proteins

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.  

Working on the applications side of ingredient development is similar to being a detective.  We’re always on the hunt for what’s on the horizon and how we can apply our ingredients to fit within upcoming trends.  Other times we take one product and develop multiple formulations, each utilizing a different protein, gluten, or starch.  Today we will be examining one of my favorite baked goods to both make and eat - a cinnamon roll.  Being a rich dough, processing cinnamon rolls is different than loaves of white pan bread. Rich formulations come with their own set of challenges and difficulties, but that’s where we come in to help.

Sheeting of cinnamon roll dough is one of the most important processing steps, but also one of the most challenging.  If your dough is too relaxed or weak, it’ll tear on the rolls. But if it’s too elastic and stiff, the final product will be more bread than smear.  We can’t have that!

If you’re experiencing problems at the sheeting stage, I would recommend using GemPro Extend at 1-2% on flour weight.  GemPro Extend is a variation of our traditional vital wheat gluten but Extend allows for extra extensibility within your dough.  It will provide strength to prevent tearing, while allowing the dough to relax and flow to your desired thickness.

Maybe you’re looking to reduce cost within the formulation and egg replacement is the path you’re headed down.  Take a look at using GemPro 4400 as a one to one replacement egg based on solids.  In this instance eggs are providing tenderness to the final product as well as acting as an emulsifier for all the extra fat in the formulation.  A benefit for replacement with wheat protein is within the protein’s ability to bind water.  They keep the product moist which is especially helpful in the case of refrigerated and frozen doughs. 

A third formulation utilizes our wheat starch, GemGel 100, within the cinnamon roll icing.  Wheat starch adds a little bit of body to help it flow and hold onto the roll better, keeping a smooth texture without getting too thick.  It also adds some shine and brightness to help make the product look even more inviting and indulgent.

If you’re curious about how you can reformulate to receive the benefits of our GemPro Proteins, reach out to us at info@manildrausa.com. We would be happy to ideate and innovate alongside you.  


Boost Breakfast with Wheat Protein

Study after study continue to show us that breakfast is the most important meal of the day and that consuming protein earlier in the day helps to keep us fuller longer.  However, as consumers become busier and busier, skipping breakfast often becomes a habit.  On any given day, close to 40% of adults, 32% of children (8-14), and 30% of adolescents (15-18) skip breakfast (Baum et al., 2017).  On-the-go breakfast options are easy to grab as we head out the door.  But are they really the best for us nutritionally? 

The facts are not new and we all understand the importance of breakfast.  The challenge is taking traditional breakfast foods (bars, pancakes, muffins, etc.) and packing them with protein.  Adding protein to baked products can yield tough and chewy foods that require you to constantly remind yourself its good for you as you force yourself to finish it.  Formulating with our GemPro wheat proteins can positively impact the nutrition label without negatively effecting the product’s texture.  

From dry mixes to finished frozen products, pancakes and waffles are a big part of our breakfast category.  They are a blank canvas and a vessel for both sweet and savory ingredients.  The lean nature of the formula is both a challenge & opportunity for product developers.  Some types of protein can tend to make the product tough and chewy.  Our GemPro 3300 hydrates quickly and works to pull air into the pancake batter.  This helps to give height to the pancake or waffle and maintain its typical light and airy cell structure.  Whether on their own or as part of a breakfast sandwich, high protein pancakes and waffles made with GemPro 3300 will be sure to please.

 

Muffins see challenges similar to pancakes and waffles due to their short mix and fragile crumb.  Protein can typically weigh down the batter, causing muffins to lose their volume in the oven.  GemPro Prime-W, a whipping protein, brings air into the muffin batter and helps set a fine crumb structure in the oven.  GemPro Prime-W is clean label and has a clean flavor which allows it to be incorporated at larger amounts without developing a protein flavor. 

In a breakfast burrito, protein typically comes from the meat and eggs but what if the tortilla could contribute even more protein?  GemPro Prime-E, a clean label protein isolate, was developed for such applications.  The addition of the isolate helps maintain tortilla flexibility over time and resists tearing during rolling.  

 

 

Popular for an on-the-go lifestyle, granola bites and other similar products can be fortified with wheat protein using our non-sugar binder, GemPro Tack.  Typically, they would be held together by a sugar-based binder.  For those looking to ditch the sugar at breakfast time, GemPro Tack is a great alternative.  It’s easy to use and is free of flavor.  This allows for the particulates and inclusions to determine the flavor profile.

When developing your next breakfast product, think about incorporating one of these wheat protein isolates to boost the nutrition.  If you have any questions or would like further information, reach out to our applications team for personalized direction.  Our innovation lab can help jumpstart your product development process.

 

 

 

 

References

Baum, J.I., Gaines, B.L., Kubas, G.C., Mitchell, C.F., & Russell, S.L. (2017 Oct 1). Educational nutrition messaging at breakfast reduces snack intake and influences snack preferences in adult men and women. Appetite, 117. pp. 67-73. doi:https://doi.org/10.1016/j.appet.2017.06.009


Boost Protein with GemPro® Ultra

According to an article from Snack Food & Wholesale Bakery magazine1, busy lifestyles are pushing consumers to choose snacks over a traditional meal.  However, they desire these treats to offer more nutritional value than traditional snacks; specifically, they’re looking for protein.  GemPro® Ultra can fill that gap.  As a water-soluble, lightly hydrolyzed wheat protein isolate, GemPro Ultra boasts a protein content of 90% and can be used in a wide range of applications from baked goods to beverages to bars. 

Testing has found that GemPro Ultra possesses the ability to act as a reducing agent in dough products: shortening mix times, increasing extensibility, and assisting with pan flow.  It was shown that using 1% GemPro Ultra relative to flour weight will give a 10% reduction in dough mix times.  If developers are looking to fortify protein in a cookie, GemPro Ultra can be used at levels up to 80% relative to the flour weight in a formulation without requiring the addition of more water. The final product is a chewy yet nutritious cookie that is as indulgent as it is healthy. 

For beverage and nutrition formulations, GemPro Ultra has a higher glutamine content than other protein isolates such as soy and whey proteins. Glutamine aids in quicker muscle recovery following intense exercise making GemPro Ultra a good choice for nutritional beverages.  It can easily dry blend into a mix or be hydrated in a ready-to-drink beverage depending on the end use.

If GemPro Ultra is the protein solution you’ve been looking for, we would be thrilled to partner with you to enhance your development process. Contact info@manildrausa.com for the full technical report on GemPro Ultra or to visit about your specific application needs.

Application Ideas for GemPro Ultra:
  • Bakery Products
    • Breads, Rolls, and Bagels
    • Flat Breads and Flour Tortillas
    • Cookies and snacks
  • Nutritional Products
    • Ready-to-Drink Beverages and Powdered Beverage Mixes
    • Nutrition Bars
  1. Kvidahl, M. 2015. “Fortifying healthy snacks and baked goods with protein.” Snack Food and Wholesale Bakery. Available from: http://www.snackandbakery.com/articles/88313-fortifying-healthy-snacks-and-baked-goods-with-protein. Web. Accessed on: 14 Aug. 2017.


Bread is Back

And we are excited!

Oprah gave us permission to love bread a couple of years ago when she declared she loved bread, and we ran with it! Bread 2.0 is now listed as one of three top trends in the Food & Drink section of The 2019 Topics and Trends report from Facebook IQ.

Though we have seen a shift in preference here, a change in opinion there, bread has remained a great wholesome, healthful food. One reason is that bread, and other wheat-based foods, cover the gamut from daily food staples to a celebratory indulgence. (And how cool is the hype around the BreadBot recently debuted at the Consumer Electronics Show?)

As we dig in to the expected trends of 2019, we see that consumers are interested in artisan-style, more transparency and clean label, and plant-based proteins.

Wheat proteins are a great option to start with as you begin to check the boxes of what modern consumers are looking for in baked goods.

Bread is so much more than sliced bread – though we do love sliced bread! As consumers embrace artisan-style breads bakers have accepted the challenge – creating variety in taste, nutrition, and appearance. Wheat proteins allow you to dial in on that unique rheology and texture to create your one of kind artisan loaf or roll.  

The industry thinks “clean label,” the consumer thinks “transparency.” Same concept, different lingo.  From dough conditioner to egg replacement, GemPro wheat proteins allows you to meet these formulations with a clean and clear label – wheat protein. Proving either strength or relaxation, wheat proteins can be used to replace “less label friendly” ingredients. All GemPro wheat proteins are non-GMO and most are available as organic.

Protein. Protein. Protein. The desire for high protein does not seem to be waning. With 90% protein GemPro protein are suitable to meet your protein needs. If you prefer to use a blend of proteins, wheat proteins function as an excellent texturizer. They work well in conjunction with other proteins to optimize texture, and maintain that texture throughout shelf life. Try thishigh protein bread to kick off your bake tests in 2019!

The opportunities are endless and the team at Manildra is excited to help you meet your goals for 2019. Get creative with bakery, and let wheat proteins help!


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.


Brownie Points: let’s add them up!

Brownies aren’t just for kids anymore. 

Need a healthy breakfast on the go?  Grab a brownie.  That deliciously soft, chocolatey bar can pack a nutritious punch to help you power through to lunch. 

Or it can pair nicely with a glass of wine for a low-key evening on the deck.

GemPro wheat protein can help you earn some brownie points on ingredient cost savings and creating a healthier, irresistible treat.

A key benefit of wheat proteins is the ability to replace eggs in a simple cost-effective way. GemPro Plus wheat protein can replace eggs in a range of baked goods, including brownies. Replace eggs in your brownie with GemPro Plus at a 1:1 replacement ratio based on solids. GemPro Plus will help to maintain the volume and structure, in addition to the silky soft mouthfeel expected in a brownie. 

 

Go ahead.  Have another.  They are (almost) good for you!

As lifestyles move away from the sit down style of eating, on-the-go consumers are seeking portable, fun sources of protein that fit their activity level and please their palate.  GemPro Prime-W, with its neutral flavor profile, boosts protein content with a plant-based, clean-label, and stable-cost ingredient. With a slight absorption adjustment, you can take the protein content up to 15% of the total formula and maintain ideal brownie attributes.

Some people like a cakey brownie, and some prefer it fudgier.  We have you covered either way – GemPro Prime-E for a more tender brownie with a light and airy texture or GemPro Plus for a fudgier brownie with more structure.  Each of these GemPro Proteins are also available as certified organic. 

If you are taking your brownies to the next level - We have what it takes!

 


CRUST Us, It's Low Carb Pizza!

When you think about your favorite pizza, what separates it from others? That's right, the crust! For many people, the crust gets in the way of indulgence due to the excess carbohydrates. What if I told you that you could still enjoy pizza with fewer net carbs? This is where Manildra's GemPro line and FiberGem Resistant Wheat Starch can be used. 

The key components in developing a low carb, flour based product requires replacing carbs with fiber, protein or fat. FiberGem contains 90% dietary fiber and contributes to fewer net carbs. In need of a high protein gluten that contributes to strength and elasticity in your pizza dough? Try GemPro HPG. Maybe you need greater extensibility in your dough. For that, use GemPro Prime-E. With the combination of GemPro Prime-E, GemPro HPG and FiberGem, you can develop a low carb pizza crust. 

 

GemPro Prime E, GemPro HPG and FiberGem were used in various ratios to create a low carb "flour replacement." 

The higher ratio of GemPro Prime-E to GemPro HPG produced a better quality pizza crust. Crust that was higher in GemPro HPG had significantly more oven spring and thicker crust. Crust higher in GemPro Prime-E was flatter and chewier with air pockets and resembled a regular pizza crust. 

When creating the flour replacement for a low carb pizza crust, use GemPro Prime-E at 30% and GemPro HPG at 15% to make up 45% of the "flour." The remaining 55% of flour is to be made up of FiberGem. 

Low Carb Pizza Flour Formula:

Ingredient Bakers %
FiberGem        55
GemPro Prime-E 30
GemPro HPG 15

Don't turn away from indulging in delicious pizza, turn to Manildra's GemPro line and FiberGem Resistant Wheat Starch. As you develop a low carb pizza crust, consider these Manildra ingredients. 


Explore the pasta-bilities

Pasta isn’t just for Italians!  Linguine, capellini, fusilli, and good ol’ macaroni elbows.  While Italians may consume about three times more pasta than Americans, Justin Demitri estimates that folks in this country eat about 20 pounds per person each year (Food and Wine, October 6, 2019).  That’s quite a mountain of spaghetti.  And it needs the right ingredients to support it.

Capable of impressing any seasoned pasta connoisseur, Manildra wheat proteins should be part of your pasta formula.  GemPro 4400 offers a gluten matrix characterized by strength while maintaining tenderness, resulting the perfect firm al dente texture for any type of pasta or noodle.    

Extrapolating home-made pasta from Mama’s kitchen to large scale production of billions of pounds per year requires careful consideration and optimal ingredients.  GemPro 4400 wheat protein achieves a balanced, machinable dough that is perfectly suited to meeting those high production goals. 

Creating pastas that stand up to retort can be a challenge too. Canned pastas in soups and other foods need to have a substantial amount of resilience so that it maintains the optimal texture and eating qualities after these harsh process conditions. The structure provided by GemPro wheat proteins can deliver the right amount of bite.

In today’s “busy” culture, consumers are looking for convenient foods to match their busy lifestyle. Delis, fast casuals, and other on the go markets can provide a warm and filling meal with pasta (mac and cheese anyone??). Often times this means subjecting the pasta to steam tables which have a tendency to degrade the structure and texture of the pasta over time. GemPro proteins maintain the pasta texture throughout the serving time on a steam table, making the pasta more enjoyable to all.

Let Manildra wheat proteins expand your pasta-bilities! 


Finding Success in Organic Baking with Wheat Proteins

The consumer participation in the organic market has increased significantly in the last ten years. In 2008, 27% of U.S. consumers used organic products monthly. Today that stands at 45%, according to the Organic & Natural 2018 report published by The Hartman Group. The report also presents that the vast majority of U.S. consumers claim to use organic food and beverage products (85%). About a third (31%) use them on at least a weekly basis. And 14% more are using organic on a monthly basis. Additionally, organic products are more readily available today, including branded and private label, in traditional channels, the club channel, and more.

Creating healthful, organic bakery products are top of mind for developers in order to keep pace with this market growth. However, high quality, high volume bakery products do not come without challenges. Dough strength and tolerance is required so the dough can manage the path from mixing bowl to oven. Then, product integrity must be consistent and reliable from oven to consumer.

Bakers have found solutions to overcome these challenges over the years, adding a range of ingredients to provide a range of functional benefits. But organic bakery brings a different set of challenges. Not all of the ingredients bakers have become accustomed to are available for organic baking. However, Manildra’s wheat proteins are.

Our R&D team has gone to great lengths to ensure that as we develop new ingredients we are developing ingredients that are most meaningful to today’s bakers and food creators.

Manildra’s full range of wheat protein isolates provide improvements from strength and structure to mix reduction and pan flow, with a gradient of functionality benefits in between. Our organic wheat protein isolates will help overcome the challenges seen in organic bakery items, with functional benefits to match conventional ingredients used for dough conditioning, strength, tolerance, mix reduction, pan flow, even tightening up the cell structure.

In organic sweet goods, wheat protein isolates can provide resilience or tenderness. Again, the range of proteins allows for you to fine tune the process or textural needs of your products.


Source: Food Shopping in America 2017 report. The Hartman Group, Inc.

Source: Organic & Natural 2018 report. The Hartman Group, Inc.


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.

 


How wheat proteins support the Plant-based Revolution

As featured in the top trends for 2020 by Innova Market Insights, the plant-based revolution trend cannot be overlooked. Even as 2020 has brought unexpected changes to eating patterns, the shift to an interest in plant-based foods remains strong. Additionally, Innova shares that “as plant-based eating is moving from trend to food revolution status, the industry is taking up the challenge to deliver more ‘clean label’ meat and dairy alternatives.” Clean label has been an important conversation for the last several years, it is only fitting that it is also key in the “plant-based revolution”

Baking, snacks, and meals

The consumer desire for plant-based runs the gamut of product applications, a few of which include baking, snacks, and ready meals.  Adding plant-based protein is a trend in many bakery applications - from bread to pancakes to cookies. The GemPro clean label range of proteins can boost the protein content while meeting the preferred product attributes. For example, try GemPro Prime-W to provide tenderness when adding protein to baked goods such as cookies, muffins, or pancakes. Use GemPro HPG to maintain dough handling requirements and structure when adding protein to bread and bread-type applications. Noting that many consumers feel better about eating plant protein today, consider replacing eggs using GemPro Plus.

While there are many factors motivating the shift to plant-based diets, the diversity of ingredients is a key factor. This is particularly true in snacks. Adding unique and diverse ingredients to snacks is an important method to modernize and differentiate.  Wheat proteins such as GemPro Prime-E can optimize textures while incorporating new and different protein types.

Ready meals and meat alternatives are perhaps the most popular category for plant-based claims. From burgers to chicken tenders, consumers are looking for plant-based alternative to these favorites. Wheat proteins such as Gem of the West vital wheat gluten GemPro HPG are ideal for providing texture and bite. Playing with the range of wheat proteins can help to improve process tolerance and finished product quality. Many meals need support to improve product texture through the freeze thaw cycle. The film forming attributes of wheat protein can help. Through and through, wheat proteins are an excellent choice to boost protein and provide structure.

Tolerance, Taste, and Texture

Like so many foods, producing plant-based foods require a certain amount of tolerance in production. Wheat proteins help to build critical structure but can also enhance rheology. Taste and texture are key contributors to consumer purchase and preference in plant-based foods. Wheat proteins have an easy neutral flavor, allowing the desired flavoring of your product to shine. No need to over flavor or to try to compensate for flavor. Texture is a key preference factor and a point of differentiation. Various textures are possible with the full range of wheat proteins. In fact, you can dial in on specific textures by selecting certain wheat proteins. For example, more elastic wheat proteins contribute to a firm, crunchy texture, and more soluble proteins will contribute to a more tender bite.

Plant-based and wheat proteins are a winning combo. Whether you are looking for a prototype formula or a consultation on where to start developing your clean label, plant-based foods, contact our applications team to learn more about how wheat proteins can help you to successfully navigate the plant-based revolution.


IFT 19 is around the corner. Make sure Booth 4333 is on your list!

At IFT 2019 in New Orleans, Manildra Group USA looks forward to the opportunity to reconnect with current customers and friends, and reach out to new. The FEED YOUR FUTURE theme of IFT is this year's perfect inspiration as we all face a market of exponential change. The future is changing at an incredible rate, and the future is now.

The Manildra Group USA team is confident in our ability to support our customers in today’s market. We are here to stay with the highest quality gluten on the market, the most innovative wheat proteins, and a team devoted to the best customer service.

Stop by Booth #4333 to chat about plant-based foods, quality in gluten, clean label dough conditioners, and more.

  Clean Label Dough Conditioner  

  Added Protein  

  Organic Protein and Starch  


Improving Tortilla Quality with Wheat Protein

Tortillas: A portable lunch option. A nutritious “edible food packaging” that also opens doors to unique texture, flavor, and color enhancements.  A versatile food that allows you to fold, fill, and enjoy an infinite number of flavor combinations. To make a great tortilla the dough needs to be extensible for pressing while the finished tortilla maintains flexibility over time. Tortillas should be smooth and flexible, yet strong enough to hold heaps of fillings. Wheat proteins are an exceptional choice when enhancing the processing and textural attributes of tortillas.

 

What functional benefits do Manildra’s GemPro proteins bring to tortillas?

To determine functional similarities and differences between wheat proteins, a standard tortilla formulation was used, evaluating three different wheat proteins for impact on dough rheology, processing, and 21-day shelf-life quality.

Each variable was tested at 1% Bakers percentage in a flour tortilla dough with varying mix times.  The variables were tested at mix times of 5 minutes, 6 minutes, and 7 minutes.

The spread index was calculated by dividing the diameter by the height, averaging for six tortillas. Wheat proteins improved spread, especially when mix times were optimized. This direct comparison indicates that wheat protein can be used to improve press and sheeting qualities in tortilla dough.

The Perten TVT Texture Analyzer was used to analyze the tortillas with the standardized tortilla texture method from AIB. Texture data indicates the optimum mix time for each protein is slightly different. While the control required an optimum mix time of seven minutes, the GemPro Extend and GemPro 3300 required slightly shorter mix time, at 6 and 5 respectively. The larger drop in force over time by the vital wheat gluten indicates it may have not been mixed enough, even at 7 minutes. GemPro Extend maintains a texture most similar to day one on day 21 as compared to the other proteins.

 

After evaluating both the tortilla dough and final products is was determined that Manildra proteins assist with maintaining product rollability and strength over time.  The data showed that while the control tortillas tore easily and folded instead of rolled at the end of the 21 days, the tortillas containing Manildra proteins, still had the ability to roll and showed resistance to tearing. 

Protein fortification prevents the tortillas from drying out which allows them to maintain strength throughout their shelf-life. GemPro Extend nicely balanced the need for extensibility in processing, while maintaining the moisture retention and rollability through out shelf life.

For more information on these results or other information on GemPro Wheat proteins contact our R&D team today. 


Indulge in Sweet Baked Goods Market Trends

An indulgent milk chocolate chip cookie, a vegan birthday cake, or an individually packaged lunchbox treat, sweet baked goods connect with consumers as on-the-go staples and in times of celebration.

In the recent report, Sweet Baked Goods in North America 2019: analysis of sweet baked goods NPD in North America,Innova Market Insights shares the top positioning and flavor trends, and what’s next for sweet goods in North America.

The fastest growing claims in sweet baked goods include indulgent and premium, vegan, and digestive/gut health.

Indulgent and Premium

Decadent inclusions, high sugar and fat, or added nutrition, indulgent and premium is part of the broader “experiential eating” trend.  Sweet baked goods can offer an indulgent escape and premium nutrition.

Manildra’s GemPro wheat proteins add just the right texture to optimize your cookie, brownies, and more. Adding ingredients to meet the indulgent and premium demand can alter the overall system. GemPro wheat proteins can bring back the structure with the ideal texture. If boosting protein in a cookie, try GemPro Prime-W to get a soft, chewy bite. If adding a high amount of inclusions, try GemPro Plus to give some rigidity without too much firmness.

From softness to resilience or crispy to crunchy, GemPro wheat proteinshelp deliver the ideal texture for your sweet baked goods.

Vegan

Creating vegan sweet baked goods typically requires replacing egg and dairy proteins.  GemPro wheat proteins bring the structure, aeration, and resilience you expect from eggs. In cookies, muffins, brownies, and snack cakes GemPro Plus can be used as a direct replacement of whole eggs based on solids. Eggs are a highly functional ingredient and replacing them can be challenging. Reach out the Manildra’s application development team to collaborate.

Digestive/Gut Health

Consumers are developing a greater understanding of digestive/gut health. Sweet goods rich in fiber allow consumers to simultaneously indulge and boost nutritional intake. FiberGem resistant wheat starch is a 90% dietary fiber that formulates well into baked goods.

“The popularity of artisanal baked goods among Americans, demand for convenient, on-the-go single serve packaging, interesting ready to bake kits and kits targeting kids, plant based options (nuts, seeds, vegan claims), gourmet traditional delights focusing on free from claims (preservatives, GMO-free, gluten) and creative flavors (maple, ancho chili, lotus) are boosting NPD growth in sweet baked goods in North America during 2019”

Source: Innova Market Insights

 
   

What’s Next:

New product development in sweet goods has seen a consistent upward trend, with a CAGR of 3.9%. Indicating the category is an excellent channel for innovation.

The sweet biscuits/cookies subcategory benefits from both innovation and value growth. “Increasing demand for premium, smaller and single-serve packages, convenient on-the-go products, rich in fiber and protein claims, free from launches (gluten, GMO), using natural and organic ingredients, innovation from private label companies in mini packages and symbolic festive launches are fueling the growth.”

The report also shares that sweet biscuits and cookies, and bakery ingredient/mixes have had a higher number of product launches, but the cakes, pastries, and sweet goods realized better growth possibly due to the growing interest in premium and indulgent.

Finally, the clean label focus continues. Even though the sweet baked goods category is often driven by indulgence, consumers are still being guided by motivating factors such as maintaining a health and wellness journey. An occasional indulgence does not mean the consumer is willing to ignore the preference for short, recognizable ingredient statements. 

Manildra's full range of clean label wheat proteins make innovative twists on sweet baked goods more attainable than ever. Rely in GemPro proteins to realize the perfect nutrition, rheology and texture in new cakes, cooies, pastries, and more.  

 


More Than Protein

From Premiumization to Personalization

Years of premiumization have led consumers to experience foods in new and different ways. Consumers see food as way to connect with and control their own wellbeing. As described in “Healthy Living and Eating Today: Tapping into Personalized Nutrition,”1 the Hartman Group sheds light on the driving forces motivating personalized nutrition. Experiential culture and technological progress have elevated the expectations of today’s consumer. The inherent nutrition, the quality of the food, and the overall wholesome nutrients are driving consumers’ choices. Diverse new products allow consumers to dial in on what foods will best contribute to their overall health goals.

Alternative dairy products have led the food industry in customization. For example, milk alternatives include ingredients from nuts, grains, and legumes into customized drinkable beverages, yogurts, and cheeses. Bakery and snack foods are quickly evolving to meet the personalization demands of consumers through keto, low carb, and added protein products.

The Next Generation of Wheat Proteins

Just as consumers see personalized nutrition as the next step in food choice, product developers see GemPro wheat proteinsas the best fit for the future of functional proteins.GemPro proteins, the next generation of wheat proteins, provide far more than a high protein foundation.

The super power of wheat protein is its viscoelasticity. The ability to entrap air and add structure is the backbone of most baked goods. GemPro wheat proteins harness that unique super power and adapt a customize it to a broad range of applications - including low carb.

We know vital wheat gluten produces a protein network that will add structure and volume. The balance of elasticity and extensibility generates a strong yet pliable dough. The networking we see in gluten can also be thought of as a film, forming a natural barrier, holding entrapped air, or allowing efficient processing.  If you concentrate the elasticity of vital wheat gluten you getGemPro HPG - adding more structure, more volume, more oven spring. A protein with greater extensibility, likeGemPro Extend, will enhance sheeting and stretching for pizzas, pretzels, and the like. GemPro Prime-E is a wheat protein in which the strength of the gluten has been reduced, yet the film forming remains. This helps to take wheat protein to new categories such as cookies, cakes, and donuts. Instead of strength, the protein acts as a texturizer to improve softness or resilience.

How Proteins Meet Product Demand in Today’s Market

Looking back to consumers’ interest in personalization and wellness, new low carb and high protein bakery and snacks are filling store shelves. GemPro wheat proteins help to meet these goals by contributing protein and process efficiency as other proteins and fibers are added to formulas. Selecting the right GemPro protein will help you to create the texture and mouthfeel needed in your new products.

GemPro proteins can be used alone or in conjunction with other proteins to meet textural, nutritional, and process goals. Often times innovative low carb products add fibers and other flour types that may negatively impact the texture and mouthfeel of baked goods or snack items. GemPro proteins can help to control the texture of your products from mixing bowl to package.  

Effortlessly develop low carb snacks and bakery items that taste great with optimized texture when you understand the power of GemPro proteins. For example, you may use GemPro HPG and GemPro Prime-E together to reach textural and process goals. GemPro HPG adds elasticity and GemPro Prime-E adds the extensibility. Working together, we can help you hone in on the ideal ratio to reach to ideal viscoelasticity for you.

Adding protein to a cookie or cake but not getting the texture you want? AddGemPro Prime-W to ensure softness and aeration. Adding other nutrients such as fibers? Use wheat proteins as a texturizer to optimize the process and finished product quality.  

Bakery is a great category to improve nutrition because it includes staples and so many favorites. Todays consumer is not looking for “all heathy all the time,” rather making small changes to when possible. GemPro wheat proteins will boost protein and improve texture while meeting the process needs ofhigh protein,low carb, andclean label foods.

Check out our TECH Talk blog to learn more!

Sources:

https://www.hartman-group.com/infographics/96757145/tapping-into-personalized-nutrition-consumer-demand-for-protein-fortified-beverages

 

https://www.hartman-group.com/newsletters/1514448038/healthy-living-eating-today-tapping-into-personalized-nutrition


National Muffin Day!

Happy National Muffin Day! I noticed several posts online today about it being National Muffin Day. A quick googling confirmed that “National Today” has, in fact, dubbed February 20, 2019, as National Muffin Day in the US. What does National Today love about National Muffin Day?  They come in many varieties, they are easy to make, and they are fun to eat. https://staging-nationaltoday.kinsta.com/national-muffin-day/

Three solid things to love about muffins!Let me share with you three solid benefits to using wheat proteins in muffins.

You can use wheat proteins to replace part or all of the eggs in a muffin.  GemPro Plus provides the resiliency and structure needed to replace eggs in a muffin. This wheat protein has just the right balance of strength and tenderness to give volume without a spongy texture, saving money and meeting a need in the growing vegan market.
You can optimize the texture of your muffin using wheat protein.  Have you been trying to create a specific texture in your muffin but have not been able to dial it in just right?  Our expansive range of GemPro proteins can either provide a more tender bite, build more strength and body for packaging and shipping, or balance batter viscosity to control particulate dispersion.
You can create a delicious, tender high protein muffin using wheat protein.  Developing a high protein bakery product without the taste and texture of a “high protein bakery product” can be challenging. By using wheat protein either on its own, or in a blend of proteins, you can create a high protein muffin with the same eating characteristics as a traditional gourmet muffin.

If you are interested in learning more about wheat proteins, would like to receive a spec, a sample, or a starting formula, please let us know!

P.S. Tomorrow is National sticky bun day if you need a reason to enjoy a sticky bun 😊


Now Playing: GemPro 3300

Watch me whip, whip….

GemPro 3300 is a fun protein to work with because of its ability to perform in numerous applications. It can act as an egg replacer in cookies, a dough relaxer in high protein breads, or as a sheeting improver in crackers.  And the best part of all? It pulls in air during mixing to create a foam which is particularly useful in the production of sweet goods. 

We showcased GemPro 3300 as a sheeting improver in a delectable cinnamon roll formula.  GemPro 3300 improves machinability of the dough by both strengthening and relaxing it as it processes.  This creates a soft and tender cinnamon roll with thin and even layers that tastes as good as it looks.

 


Now Playing: GemPro HPG

The countdown is on! 8 weeks until IFT! Each week we will bring you details about one of our eight proteins in the GemPro line of proteins. That’s right - eight unique wheat proteins with distinguished, functional benefits designed to help you solve yourtexture, nutrition, and rheology challenges.

SPOILER: We have something new to show you! So stay tuned.

The first protein in the range is GemPro HPG. This is the strongest protein out there! With 90% protein and produced by simple, mechanical washing techniques, GemPro HPG is an excellent clean label protein. Use it to add tolerance, volume, or protein. It is known to hold up to 190% water so an absorption adjustment will be needed.

GemPro HPG is highlighted in the video as part of a Super Seedy Bread. When particulates such as whole grains or seeds are added to dough they can distrupt and degrade the gluten matrix. The concentrated gluten strength of HPG helps to maintain the need strength to process and produce an optimized loaf.

As you are developing new whole grain or seeded breads reach out to the Manildra team to learn more.


Now Playing: GemPro Prime-E and GemPro Prime-W

GemPro Plus, and now it’s time to talk about our two other clean label proteins, GemPro Prime-E and GemPro Prime-W. 

Our all-natural production process and simple ingredient declaration gives you, our customers, peace of mind that GemPro Prime-E and GemPro Prime-W are well suited for both conventional and organic clean label formulation.

With similarities to GemPro 3300, GemPro Prime-E is great for dough systems where you’re looking for extra extensibility without loss of strength. 

In the video, GemPro Prime-E is featured in a sub bun because of the importance of extensibility and pan flow in bun and roll applications.  The isolate relaxes the dough for easier machinability but also helps to maintain the critical gluten network as it goes through the proofing and baking processes.  And, with a clean flavor profile, you can create a high protein product without imparting a negative flavor. 

Finally, GemPro Prime-W also shares similarities with GemPro 3300 but is a clean label protein developed for use in cakes, cookies, and other batter-type applications. It’s unique ability to whip encourages batter aeration which brings a fine cell structure and tenderness to the final product. 


Now Playing: GemPro Ultra

Our countdown of GemPro proteins has finally come to the end as we highlight, GemPro Ultra.  With its high degree of solubility, GemPro Ultra can be used in powdered & liquid beverages or energy drinks in addition to bars, bakery products, and snacks.  The high amount of free glutamine peptides in GemPro Ultra aids in muscle recovery after a strenuous workout.

In the video, GemPro Ultra is showcased in a cracker formula because even a low percentage of Ultra in a formulation contributes more extensibility within a dough.  Crackers require a thin sheeting which puts extra stress on the dough to maintain strength as it passes through the rolls. GemPro Ultra’s function in the crackers is to contribute the flowabiity needed for a thin sheet but without losing the strength found in the gluten network.