Nutrition

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. 


Protein Power for Flatbreads

Flatbreads are the ultimate food delivery vehicle. They can carry anything from tomato sauce and cheese to an arugula and prosciutto deli creation. As more people assume responsibility for pursuing a healthier diet, they are looking for options to make classic staples, such as flatbreads, meet their health criteria without sacrificing taste. One of the easiest and most appealing ways to do that is to boost the protein content in the delivery vehicle itself.

Consumers are also paying more attention to ingredient labels, seeking simple ingredients that they understand. A familiar protein, such as wheat protein, is a great choice to achieve both clean label and high protein goals.  

Remember the first time you saw someone spin pizza dough over their head at the local pizzeria?  They toss it, catch it, and stretch it until it reaches that ideal thickness before being baked into a perfect pizza pie. The ability of a dough to stretch while holding its strength is key to all types of flatbreads, from pizzas to tortillas to pitas. That dough has to be strong enough not to tear in the middle during that toss. The dough has to be extensible enough to allow itself to be stretched without retracting. Flour alone may not have the right balance, especially for high-speed production lines or frozen products requiring long stability.

Adding GemPro Prime-E can provide the same gentle extensibility that you get with a traditional pizzeria dough spin.  An all-natural 90% protein, GemPro Prime-E not only boosts the protein content, but also adds great extensibility to the dough. It is excellent in allowing the dough to be stretched and pulled while the gluten network is maintained.

Combining GemPro Prime-E with GemPro HPG affords even more strength and protein. GemPro HPG is a complimentary high source of functional protein (90%) that contributes to the strength of the dough. Where you get great extensibility from GemPro Prime-E, GemPro HPG adds elasticity, volume, and chewy texture.

Testing conducted in our Innovation Center has shown that a combination of 70% Prime-E and 30% HPG is a perfect starting point for customers looking to boost protein in their flatbreads. Adding extensible GemPro Prime-E and elastic GemPro HPG concurrently takes the protein content of the dough to new levels. These ratios can be fine-tuned based on specific production capabilities in order to produce optimal results.

An additional option is GemPro Extend. At 75% protein, it boosts protein content while being a one-stop product to help improve dough rheology. GemPro Extend does this by maintaining the needed gluten network that helps the product extend to fit certain size pans and dimensions. It also helps relax the dough, making it a great addition to products that go through a sheeter. This is a great option for consumers that have an inconsistent flour supply and need something to help make the dough production process repeatable.  

If you are looking for a clean label solution to boost protein content while enhancing the production of your flatbreads, the GemPro line is an easy, practical, and cost-effective way to do this. Whether you are making pizza crusts, tortillas, pitas, crackers, or any other flatbread you can imagine, Manildra can provide the solutions to make it a reality.


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.


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.


Wheat Proteins: Your solution for texture, nutrition, and rheology.

Manildra Group USA is known for our expertise in wheat protein. Wheat gluten and how it works is something we get excited about!

Our GemPro range of proteins demonstrates all of the fascinating things wheat protein can do. As you create new products, consider wheat proteins as a tool to address :

This video, and the ones in following posts, will help paint a picture of how to use wheat to hone in on the desired texture, nutrition, and rheolgy. Hopefully it will provide ideas of how you too can take advantage of the many benefits of wheat proteins.

GemPro HPG        GemPro Extend        GemPro DVG        GemPro 4400        GemPro Plus

GemPro 3300        GemPro Prime-E        GemPro Prime-W    GemPro Ultra    GemPro Tack