Manildra,

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! 


Manildra Group USA

You know Manildra Group USA as the leader in vital wheat gluten, but did you know Manildra also has the widest range of specialty wheat proteins and starches?

Wheat proteins are an ideal choice for boosting plant based proteins in your food products. The functionality and a clean flavor prolife will help in your development of unique and sought out bakery, snacks, foods, and beverages.


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.


Top 5 Reasons Wheat Proteins are the Best Proteins

After weeks and weeks of stay at home orders I have seen lists and quizzes for everything from Top Pranks Jim Pulls on Dwight on The Office to Which Disney Character Are You? to 37 Best Easy Recipes to try. There is truly a list or quiz for everyone. Not one to be content to miss out on the action, I present to you The Top 5 Reasons Wheat Protein is the Best Protein

1. Clean Label 

Vital wheat gluten is the original plant protein. One reason this plant protein has had staying power, being used for decades in a range of food products, is becasue of the clean, straightforward method of obtaining vital wheat gluten. No additives are required. No precipitation or pH adjustments. No chemicals for modification. Vital wheat gluten is made through physical separation, a simple washing process to remove starch from a dough.… Make a dough, wash out the starch, press out the water, and dry.

Wheat proteins that have been modified are available, and produce interesting functional benefits - but if clean and simple is your jam vital wheat gluten is your protein. Manildra's GemPro range of wheat proteins includes modified, clean label proteins with these interesting functional benefits. They contribute to reasons two thru five of why wheat proteins are the best. 

 

2. Texture. Texture. 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. For example, GemPro Prime-W is a whipping protein that can contribute to aeration and tenderness, while boosting the protein content.

 

 

3. Process Tolerance 

Wheat proteins can be used improve efficiency, dough rheology and rework stability. Wheat proteins were first used to relax doughs in the low carb days of early 2000s. As protein and fiber contents increase, wheat proteins help to hold the dough together without contributing too much strength. Wheat proteins are also an effective clean label dough relaxer for sheeted products, such as pizzas or crackers. The protein helps to improve sheeting without having a negative impact on the integrity of the dough. Some dough relaxers shorten mix time and continue to work until the oven. This can become problematic when doughs are delayed and the relaxing agent causes the dough to continually become weaker. Wheat proteins such as GemPro 3300 also be used to reduce mix times and relax the dough, but it will maintain network strength as it moves through the process. GemPro Plus has been shown to improve tolerance in doughs with high amounts of rework. The ability to use rework is an important tool for production efficiency. Adding a protein like GemPro Plus provides stability so that the dough, the processing and the finished product, remain consistent when rework is used.

 

4. Add-Ins

Bakery systems can be delicate. When you add-in other components, such as whole grains, nuts, seeds, or other proteins, the gluten network can become disrupted and you lose the preferred bakery texture. Adding non-wheat proteins to bakery can result in dense textures and difficult processing. Wheat protein will fortify the gluten network to aid in overcoming these additions which can contribute import nutritional benefits.

5. Replace Eggs 

Eggs are a necessary component for many bakery items; however, they can be a source of storage, allergen, and cost concerns. Eggs provide structure, aeration, emulsification, and resilience in cakes, cookies, and other sweet goods. Wheat proteins can be used to replace about 50% of the eggs, based on solids, in many layer cakes and up to 100% in cookies, muffins, and donuts. Often times it can be a direct replacement based on solids, however there are cases when increased absorption can be beneficial.

 

Are you working to reformulate an existing product, improve process efficiency, or reduce cost by replacing eggs? Consider the range of benefits you find from GemPro Wheat Proteins. Manildra’s R&D and applications team has been studying the many ways wheat proteins can enhance foods and is available to support your development. Reach out for project support, formula suggestions, or troubleshooting.

 


Wheat Proteins for Texture

Texture. Nutrition. Rheology.

No two baked products are the same, and similarly neither are two wheat protein isolates.  Each one unique in its design and purpose.  This allows for greater flexibility and manipulation within the product formulation to achieve the desired characteristics.  

Five of Manildra’s GemPro Proteins were tested in a sweet biscuit formula, at 1% Bakers percentage, to evaluate the protein’s impact on processing, texture, and mouthfeel. 

Wheat protein can influence both process and finished product attributes, therefore the balance of the two can guide the decision between proteins. The following chart relates the tested protein to it’s effect on dough extensibility and final product texture.

GemPro Protein Dough Extensibility Product Texture
Gem of the West Less extensibility Firm bite
GemPro Extend More extensibility Firm bite
GemPro 4400 Low impact on extensibility Low impact on bite
GemPro 3300 Low impact on extensibility Soft bite
GemPro Ultra More extensibility Soft bite

The choice of protein impacts the degree of hardness or softness desired in the final product.  The protein’s degree of solubility and elasticity can be used to predict final product characteristics.  The most elastic protein in this test, Gem of the West Vital Wheat Gluten, produced a biscuit with a firm texture while on the opposite end the biscuit made with GemPro Ultra had a soft bite and texture.  This is also shown in texture analysis.  The biscuit textures were analyzed on Day 1 and Day 4 to monitor the change over time.  Gem of the West had the highest force values confirming the qualitative data collected during tasting.  GemPro Ultra and GemPro 4400 had the softest force values which also matches the eating characteristics associated with those biscuits.  We also found that Vital Wheat Gluten restricted biscuit spread while GemPro Extend, GemPro 3300, and GemPro 4400 allowed for greater spread while maintaining good stack height.

The more elastic the protein,the more rigid the biscuit. And the more soluble the protein, the softer the biscuit.

Whether you are developing new products or optimizing current formulas, wheat proteins can help reach the targeted texture.

Similar results have been found across an array of applications. Stay tuned for our bi-weekly posts and sign up for our blog newsletter to learn how wheat proteins benefit crackers, cakes, pasta, and more.