Rheology

More Than Protein

From Premiumization to Personalization

Years of premiumization have led consumers to experience foods in new and different ways. Consumers see food as way to connect with and control their own wellbeing. As described in “Healthy Living and Eating Today: Tapping into Personalized Nutrition,”1 the Hartman Group sheds light on the driving forces motivating personalized nutrition. Experiential culture and technological progress have elevated the expectations of today’s consumer. The inherent nutrition, the quality of the food, and the overall wholesome nutrients are driving consumers’ choices. Diverse new products allow consumers to dial in on what foods will best contribute to their overall health goals.

Alternative dairy products have led the food industry in customization. For example, milk alternatives include ingredients from nuts, grains, and legumes into customized drinkable beverages, yogurts, and cheeses. Bakery and snack foods are quickly evolving to meet the personalization demands of consumers through keto, low carb, and added protein products.

The Next Generation of Wheat Proteins

Just as consumers see personalized nutrition as the next step in food choice, product developers see GemPro wheat proteinsas the best fit for the future of functional proteins.GemPro proteins, the next generation of wheat proteins, provide far more than a high protein foundation.

The super power of wheat protein is its viscoelasticity. The ability to entrap air and add structure is the backbone of most baked goods. GemPro wheat proteins harness that unique super power and adapt a customize it to a broad range of applications - including low carb.

We know vital wheat gluten produces a protein network that will add structure and volume. The balance of elasticity and extensibility generates a strong yet pliable dough. The networking we see in gluten can also be thought of as a film, forming a natural barrier, holding entrapped air, or allowing efficient processing.  If you concentrate the elasticity of vital wheat gluten you getGemPro HPG - adding more structure, more volume, more oven spring. A protein with greater extensibility, likeGemPro Extend, will enhance sheeting and stretching for pizzas, pretzels, and the like. GemPro Prime-E is a wheat protein in which the strength of the gluten has been reduced, yet the film forming remains. This helps to take wheat protein to new categories such as cookies, cakes, and donuts. Instead of strength, the protein acts as a texturizer to improve softness or resilience.

How Proteins Meet Product Demand in Today’s Market

Looking back to consumers’ interest in personalization and wellness, new low carb and high protein bakery and snacks are filling store shelves. GemPro wheat proteins help to meet these goals by contributing protein and process efficiency as other proteins and fibers are added to formulas. Selecting the right GemPro protein will help you to create the texture and mouthfeel needed in your new products.

GemPro proteins can be used alone or in conjunction with other proteins to meet textural, nutritional, and process goals. Often times innovative low carb products add fibers and other flour types that may negatively impact the texture and mouthfeel of baked goods or snack items. GemPro proteins can help to control the texture of your products from mixing bowl to package.  

Effortlessly develop low carb snacks and bakery items that taste great with optimized texture when you understand the power of GemPro proteins. For example, you may use GemPro HPG and GemPro Prime-E together to reach textural and process goals. GemPro HPG adds elasticity and GemPro Prime-E adds the extensibility. Working together, we can help you hone in on the ideal ratio to reach to ideal viscoelasticity for you.

Adding protein to a cookie or cake but not getting the texture you want? AddGemPro Prime-W to ensure softness and aeration. Adding other nutrients such as fibers? Use wheat proteins as a texturizer to optimize the process and finished product quality.  

Bakery is a great category to improve nutrition because it includes staples and so many favorites. Todays consumer is not looking for “all heathy all the time,” rather making small changes to when possible. GemPro wheat proteins will boost protein and improve texture while meeting the process needs ofhigh protein,low carb, andclean label foods.

Check out our TECH Talk blog to learn more!

Sources:

https://www.hartman-group.com/infographics/96757145/tapping-into-personalized-nutrition-consumer-demand-for-protein-fortified-beverages

 

https://www.hartman-group.com/newsletters/1514448038/healthy-living-eating-today-tapping-into-personalized-nutrition


Optimized Gluten for Flatbread

Extensible Gluten, Optimized for Flatbreads and other Sheeted Products

Mature and consistent categories such as flatbreads, pizza crusts, and crackers are undergoing exciting innovation in response to the push for products that are clean label, made with whole grains, unique, and nutritious.  Adding whole grains or innovative ingredients to lean formulas like flatbreads and pizza crusts has the potential to negatively impact the product as it progresses down the processing line.  Manildra’s GemPro Extend is available to not only act as a protein source but to provide both extensibility and strength to minimize such negative effects.    

The addition of inclusions or whole grains can disrupt the protein network of the dough, causing it to become difficult during production at either the moulder or sheeter, for example.  GemPro Extend offers the protein boost to maintain the necessary dough structure but with the added benefit of extensibility.  It will help to minimize tears during sheeting and retain product shape after baking.

Our applications team has observed GemPro Extend’s abilities to perform in all types of dough products but specifically within the three categories mentioned previously: flatbreads, pizza crusts, and crackers. To see benefits, it is recommended to use GemPro Extend at levels of 1-2% relative to the flour weight though the percentage can be increased if looking to develop a high protein product or include large numbers of whole kernels or other inclusions.  GemPro Extend has proven itself to work well in both fresh and frozen dough applications

To learn more about the benefits and uses of GemPro Extend, contact info@manildrausa.com for more information including the full technical report produced by our applications team.  Collaboration is key so let us help you find the solution you’re searching for.


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.


Strength and Stretch with a Clean Label Protein

Some of the best foods are the ones that are designed to carry and elevate other ingredients, while still being the star of the show. From a delicious pizza topped with a tasty tomato sauce and cheese, or a burrito holding in a nice spicy mixture of beans and meat, to a pita filled with slow cooked lamb and tangy tzatziki sauce, the best foods are brought or held together by bread products - making an entire meal possible. Between the ease to eat, endless ingredient possibilities, and overall texture and flavor they provide, flat breads are an increasing way to help deliver the best tasting product.

When making flat bread products to a certain size (say to fill a pizza pan to the edge), the dough stretching but then shrinking back to its original size, or “snap-back,” becomes an issue that can frustrate any baker. Luckily, Manildra has a solution to this exact problem. GemPro Prime-E is a natural wheat protein isolate that dramatically improves the extensibility of a dough, allowing for better dough relaxation and pan flow. The even better part is that the Prime-E does this without sacrificing strength. Your dough will still be able to form a great gluten network, helping to form a great tasting product that consumers will love.

With an addition of as little as 2%, you will see a more relaxed product, enabling the dough to be more easily stretched by either man or machine. Increased amounts can help with extensibility even further. It helps make sure that your dough handles well and will fill your pan every time, helping deliver consistent products to your consumers.

Our GemPro Prime-E is declared on an ingredient label as “Wheat Protein” making it an ideal clean label option as customer demand for clean label increases. It has a neutral flavor profile meaning it won’t produce any off flavors, allowing you to still deliver the great tasting products that your consumers desire. Plus, GemPro Prime-E is 90% protein so you can create and deliver a healthier nutritional profile to attract consumers across a wide array of different lifestyles and habits.
 

If you are looking for a great product that can help you provide better dough rheology, improved machinability, and increased protein content, then look no further our GemPro Prime-E for your solution.

 


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.