Rheology

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.


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.