Keto

Are You The Chosen Bun?

When it comes to diet trends, 2020 was arguably the year of Keto (Grande Custom Ingredients Group). Influencers and authors are abundant on social media, inspiring and motivating others to achieve a Keto diet. Recent market growth trends reveal an increased consumer demand for health, organic, and low carb products. “Recent research confirms that the health and wellness food sector is expected to see a growth rate of 5.7 percent and could reach an expected market size of 1,253 billion dollars by 2024,” according to Paleo Foundation, 2020. 

When it comes to achieving a Keto diet, low carb buns are a great portable option. Buns can be used with a variety of foods from sandwiches, burgers, sausages and more! This versatility also means that the bun must maintain a certain amount of integrity and strength. A burger bun must provide a soft bite while being strong enough to support the burger and it's toppings. On the other hand, a hotog bun must have the hinge strength to make sure you get an even bite of bun, meat and toppings.

Premiumization of burgers also drives consumers to spike an interest in trying new products; not just for the drive thru, but as a vehicle to make a burger stand apart. Pretzel buns, brioche buns and many others, have led the consumer to enjoy special burgers. With a low carb bun, the consumer can also meet specific nutritional targets. A high quality, low carb bun opens the door to those consumers look for premium and personalized nutrition.

Buns can be challenging to make when it comes to the right pan flow, strength, and finished appearance. Similar to low carb bread, low carb buns can rely on a combination of fiber and protein to create a low carb flour with functionality to match that of traditional wheat flour. A combination of FiberGem resistant wheat starch and GemPro wheat proteins can provide the viscoelastic properties needed to produced commercial-scale low carb buns.

FiberGem is a wheat-based fiber that provides the body and absorption to mimic the starch component of flour. The bright white color and low absorption makes it ideal for adding fiber and reducing carbs while maintaining the expected dough properties.

GemPro wheat proteins include a range of functional benefits from elastic and strong to extensible and film-forming. Use GemPro proteins in combination to find the exact rheological properties needed for your process. For example, include GemPro Prime-Eto achieve more pan flow and GemPro HPGfor more strength and tolerance. Balance the use of the proteins to achieve the right functionality from the mixing bowl through the oven. Adjusting the ratio of ingredients also helps adjust the finished product texture. More strength yields a chewy texture. Softer more extensible doughs yield a soft, fine bite.

The result - high fiber, high protein, low net carbs!

As you consider creating a low carb bun, refer to Manildra’s products. Manildra is here to support you and take your low carb buns to the next level.  


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.