Muffin

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


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 😊


Proteins that whip for cakes and muffins

Blueberry muffins, banana walnut muffins, chocolate chip muffins. Muffins are such a terrific, healthy, on-the-go breakfast solution with endless flavor opportunities. Adding protein to muffins is a simple way to provide a little more oomph and staying power (read: satiety) to this breakfast option. 

Adding protein to a muffin might seem like you would be destined to have a dense, gummy texture. Nothing like the tender, moist, flavorful muffins of your dreams. If you are looking for a way to make a high protein muffin with great texture and appearance you have to try GemPro 3300.

You don’t have to sacrifice texture. Wheat protein is the best friend of great texture!

GemPro 3300 contains 90% protein. Incorporating GemPro 3300 at nearly equal parts flour means these delicious bites contain 8g of protein per 50g serving (3 mini muffins).  16% of this muffin is pure protein power!

GemPro 3300 is the ideal protein for this application due to its unique ability to whip during mixing.  

Cakes and other similar baked goods rely on batter aeration to create the light and fluffy structure that yields a soft and tender bite in the finished product.  While other proteins could easily weigh down the delicate structure of a cake, GemPro 3300’s unique whipping ability has the opposite effect.  It aerates with the batter, weaving itself into the structure, providing the balance of strength and tenderness.  

GemPro 3300 is our go to ingredient to boost protein while still provide that critical role wheat protein (as opposed to GemPro Ultra which can boost protein with less functional power, Check it out too!). Whether adding protein to pancakes, breads or muffins GemPro 3300 is going to give to that texture you have been dreaming of.

If you want to receive this formula or starter formulas for other high protein products reach out to our R&D team. We are here to help!