Texture

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!

 


The Simplicity of Gluten

The beauty of gluten is in its simplicity.

Vital wheat gluten is a simple, clean protein produced by physical separation. The same network we rely on for strength and structure in baked goods is the network we rely on to separate flour into starch and gluten. Flour is wetted and mixed to development. The gluten network develops and binds together, and the starch is easily washed away. You can you do this on your own. Take a good quality flour and mix it to development. Place it in water to rest, then knead the starch out. Run water over the dough piece for better purification. What you are holding is fresh gluten. To make vital wheat gluten, the protein - similar to that glutinous dough ball you just made - is then gently dried.

A clean, simple process for a highly effective protein.

Taking it a step further, GemPro HPG is vital wheat gluten with an even more concentrated protein. Prior to drying, the protein undergoes even more washing and pressing to remove additional starch.

Still, a clean, simple process for a highly effective protein.

Gluten is known to build structure and volume in bakery applications, improving tolerance in high speed commercial bakeries. But this unique protein we find in wheat is also a great binder, adds protein, and holds high amounts on water. When boosting overall protein with other protein sources you can use wheat protein to restore that preferred texture and structure.

From pancakes to bread, wheat protein is an ideal clean label ingredient for optimizing texture: providing sponginess and resiliency in batter applications to volume and strength in doughs.

Clean label isn’t limited to bakery. Vital wheat gluten and wheat protein isolates, like GemPro HPG, are excellent for alternative meat products.  The binding properties, chewy bite, structure, and texture make it the best original plant protein.

When you are looking to boost protein, get clean label strength in your dough, or modify the texture of your product think back to the beauty and simplicity of gluten.


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.