GemPro 4400

(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.  


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!

Texture: 

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 HPGis 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. 

Conclusion: 

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.   


A Series On Wheat Protein Benefits: Part III - Nutrition

We have reached the final topic in our three-part series – Rheology. Texture. Nutrition. This topic is the primary driver in many new product formulations - Nutrition. Developing new products with improved nutrition in mind requires expanding your toolbox to include new ingredients that uphold the needed rheology and texture, while also delivering nutrition.  

The benefit of wheat proteins, such as our GemPro Range of proteins, is that they are specially designed to fit a wide range of applications. Because the proteins have various functionalities, there is a protein option best suited for cookies to beverages and pancakes to breads.  

Add Protein 

By selecting specific Manildra’s GemPro Wheat Proteins you can create your ideal, healthy, protein-packed products.  If boosting protein in a cookie, add GemPro Prime-W to get a soft and chewy bite. The bland flavor profile of GemPro Prime-W allows you to add more protein to many products without disrupting the desired taste. In addition, GemPro Ultra’s solubility works well for soft baked cookies, while GemPro 4400 will give you a slightly more rigid cookie.  

In a muffin, you can use GemPro Plusto boost resilience or GemPro 3300 to promote aeration, both while contributing to your overall protein target.  In yeast dough, adding protein requires a careful balance of rheology. Using a combination of proteins, you can manipulate the balance of strength and elasticity with extensibility to reach protein targets that may seem out of reach.  

By considering the rheology in production and the texture of the finished product, you can select the best GemPro ingredient to meet your protein goals.  

Reduce Sugar 

Sugar is a highly functional ingredient that is used to add sweetness, binding, and body, but can also be detrimental to the nutritional profile. With GemPro Tack, you can create a wholesome fruit and nut cluster or granola bar with reduced sugar. The GemPro Tack binder can also be used with sugar to optimize sweetness, but it does not rely on sugar for the binding method.  

Our standard GemPro Tack was developed with the intention to replace sugar, not add protein, so it has a lower protein content. However, GemPro Tack 50 will give a bit more of a protein punch with 50% protein. If high protein is preferred, the GemPro Tack 85 can help you reach that goal with 85% protein. Each have similar binding characteristics and finished products.  

Add Fiber 

If your goal is to boost fiber or accomplish a low carb diet, look no further than FiberGem resistant wheat starch. Our FiberGem resistant wheat starch is a 90% dietary fiber, ideal for boosting fiber in bakery products while contributing to fewer net carbs. The key components in developing a low carb, flour-based product requires replacing carbs with fiber, protein or fat. FiberGem produces bakery items with a bright white color and minimal impact on flavor or texture. In fact, one key benefit of FiberGem is that it does not disrupt the viscosity or absorption of standard formulas. It can be used a direct replace of flour up to a certain percentage in various applications. Using FiberGem alongside our GemPro proteins you can create your own low carb flour replacement.

As you work to improve the nutritional profile of your existing products or create novel nutritious options, reach out the Manildra applications team for support. 


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! 


Now Playing: GemPro 4400

A versatile and diverse protein, GemPro4400, is up next on our weekly countdown to IFT. 

The evolution of the baking industry is something that can be both seen and tasted.  Baked goods are diversifying and with the change, comes the evolution of baking formulations and ingredients.  GemPro 4400 is one of our most diverse isolates in that it can be used in an array of products from breads to cakes to cookies, and even pasta. 

GemPro 4400 can be used to provide resiliency in a cake for an egg replacement application or in a bread dough to provide a little relaxation for machinability.  Have we sparked your curiosity? Reach out to our applications team for further information.

 


Protein Packed Cookies

Recent data has indicated that consumers have been increasing their snacking occasions. On average, U.S. consumers eat three snacks a day, with 42% reporting they consume more than three. Additionally, 44% of consumers said they often atesnacks instead of meals at work and home, (Food Business News, 2020). The majority of snack foods tend to be highly processed, rich in saturated fat, refined starch, added sugar, and low in fiber. With the help of Manildra's GemPro Wheat Proteins, creating a healthy and sustainable snack is possible! 

Protein cookies are one of the many healthy snacks you can create with Manildra’s GemPro line. Adding protein throughout the day can not only reduce the amount of snacking, but reduce the risk factors associated with unhealthy snacks. In the recent reportLockdown Eating Insights (2020),healthier snacks filled with protein reduced many cardiovascular disease risk factors which corresponds to an estimated risk reduction of 32% for CVD. 

From boosting protein to enhancing softness and texture, Manildra’s GemPro Wheat Proteins help to create your ideal, healthy protein packed cookie. 

Whether you are creating a protein-packed soft baked sugar cookie or a crunchy oatmeal raisin, Manildra's GemPro Products help deliver your ideal texture for those sweet baked goods. Choose the GemPro protein based on desired texture or total amount of protein.

The bland flavor profile of GemPro Prime-W allows you to add more protein. If boosting protein in a cookie, add GemPro Prime-W to get a soft and chewy bite. In addition, GemPro Ultra’s solubility works well for soft baked cookies, while GemPro 4400 will give you a slightly more rigid cookie.

Protein cookies are an instant source of protein and energy. They can be enjoyed as a portable snack, an indulgent treat, and even part of a healthy balanced diet. With Manildra’s GemPro Wheat Proteins, the possibilities of perfect protein packed cookies are endless!