Wheat Protein

Brownie Points: let’s add them up!

Brownies aren’t just for kids anymore. 

Need a healthy breakfast on the go?  Grab a brownie.  That deliciously soft, chocolatey bar can pack a nutritious punch to help you power through to lunch. 

Or it can pair nicely with a glass of wine for a low-key evening on the deck.

GemPro wheat protein can help you earn some brownie points on ingredient cost savings and creating a healthier, irresistible treat.

A key benefit of wheat proteins is the ability to replace eggs in a simple cost-effective way. GemPro Plus wheat protein can replace eggs in a range of baked goods, including brownies. Replace eggs in your brownie with GemPro Plus at a 1:1 replacement ratio based on solids. GemPro Plus will help to maintain the volume and structure, in addition to the silky soft mouthfeel expected in a brownie. 

 

Go ahead.  Have another.  They are (almost) good for you!

As lifestyles move away from the sit down style of eating, on-the-go consumers are seeking portable, fun sources of protein that fit their activity level and please their palate.  GemPro Prime-W, with its neutral flavor profile, boosts protein content with a plant-based, clean-label, and stable-cost ingredient. With a slight absorption adjustment, you can take the protein content up to 15% of the total formula and maintain ideal brownie attributes.

Some people like a cakey brownie, and some prefer it fudgier.  We have you covered either way – GemPro Prime-E for a more tender brownie with a light and airy texture or GemPro Plus for a fudgier brownie with more structure.  Each of these GemPro Proteins are also available as certified organic. 

If you are taking your brownies to the next level - We have what it takes!

 


How Low can the Carbs go?

Zero. The net carbs can go to zero!

The Hartman Group’s Health + Wellness 2019 report ­finds that one in two (50%) consumers have experimented with some type of diet or eating approach in the past year. https://s3.us-west-2.amazonaws.com/storage.www.hartman-group.com/infographics/fullsize/5AWrIrOT8RMPema5nt5ZFvQCjwCGZtWauZlMMplG.pdf

This study and others show that keto and low net carb diets  are the better-for-you trends driving consumers today. The bakery and snack categories have an opportunity to connect with consumers where they are today - whether they are testing the waters, or fully committed to these lifestyle choices. Incorporating plant-based proteins adds a bonus healthy halo to ingredient lists closely scrutinized by consumers.

Creating bakery products with low carb and keto goals may seem challenging on the surface, but the truth is that there are many ingredient selections available today to help you reach that target. Formulating foods that meet keto, zero net carb, or high protein criteria require a simple two-step approach – boost protein and add fiber.

Boosting Protein Requires Balance

A baker’s challenge is achieving just the right balance of dough handling properties needed for processing and meeting the desired finished product qualities. Increasing protein shifts this balance. In early low carb days one solution was to boost protein by adding gluten. Adding gluten, at 75% protein, was an effective way to displace carbohydrates. However, increasing gluten leads to excess elasticity and doughs that are difficult to work with. Today, bakers have the option of using wheat protein isolates to balance the rheology, soften the dough and shorten the mix times, while maintaining the ideal gluten network. GemPro wheat proteins are gluten-based so they contribute the structure and texture needed in bakery products. By incorporating GemPro proteins at 90% protein, with both elastic and extensible characteristics you can dial in on the perfect dough handling and finished product goals. For pan bread we recommend starting with a 70/30 blend of GemPro HPG to GemPro Prime-E. For a pizza crust, try a 50/50 blend of the same proteins.

The GemPro range of proteins is just that – a broad range with specially designed proteins capable of achieving functionality for a wide array of purposes and goals.

Fill it with Fiber

The second piece to developing low carb baked goods is keeping carbs low by replacing them with fiber.  Traditionally fiber carries a unique texture that can add unpleasant density and grit to the finished product.  The solution to this dilemma can be found in using resistant wheat starch, containing 90% dietary fiber. FiberGem Resistant Wheat Starch has properties similar to the starch inherent to flour, maintaining desired dough qualities and yielding appealing color, flavor and mouthfeel. This can be used at rates required to meet your nutritional goals.

Finding the ideal fiber and protein is the key to success on your low carb endeavors. Experimenting with our range of unique wheat proteins will open your eyes to a world of possibilities you have not yet discovered in the low carb, high protein market.

Reach out to our team to learn more about the exciting prototypes we have been cooking up in our low carb kitchen.

 


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 😊


Snack All Day!

Keeping up with the latest trends can be a challenge, but the increase in snacking is no longer a trend. Snacking continues to grow and no slowdown is in sight.

Snacking has evolved from an infrequent treat to displacing meals. The Hartman Group on the Culture of Snacking: The Evolution of Snack Foods & Beverages states that “snacks [are] increasingly fluid undefined and ubiquitous.” The Hartman Group’s recent infographic on the evolution of snack foods and beverages highlights how significantly the perception of snacking has changed over the years.

With so many options - unique flavors and improved ingredients, snacking is no longer empty calories to sustain you between meals. Knowing that people love to snack, the trend to watch is what flavors, format, and texture will come next!

Wheat-based ingredients pack a range of benefits to lead the snacking industry and eliminate the need to source multiple types of ingredients. 

Wheat starch provides a bright white color and neutral flavor. In snacks it can provide a unique crisp to your product or help to provide adhesion, allowing you to “stick” flavors for particulates to the surface of the snack.

The “year of added protein” has lingered on to nearly a decade.  The desire for protein is not fading and snacks are a great way to add extra protein throughout the day. Wheat proteins meet the goals for increasing protein while also enhancing texture. With GemPro proteins you can have both – added protein and the perfect texture. No need to sacrifice one for the other.

But does GemPro make sense for my snack?

Whether you are making a sheeted snack, an extruded piece, a particulate cluster, or more, Gem Pro protein can help. If you are trying to carve out something new for your next high protein snack, here are a few ideas to get you started:

 

 

 

1. https://www.hartman-group.com/infographics/1630399995/the-hartman-group-on-the-culture-of-snacking-the-evolution-of


The code has been cracked.

Wheat proteins unlock the secret to egg replacement in the baking and food industry.

 

But aren’t eggs a necessity in baking?  Historically, yes, but not anymore.  Thanks to new developments at Manildra, our wheat protein ingredients can seamlessly replace eggs in a variety of food applications.  Food allergies are increasing and preferences are changing which requires a response from the food industry with viable, appealing alternatives.  There are also practical reasons to replace eggs in baking – prices can be volatile and high (consumer awareness drives demand in the direction of cage free and sustainably raised animals) and cold storage is required (corporations are looking to “go green”).  Eliminating the need for egg ingredients lowers both procurement costs and operational costs allowing you to produce affordable, safe, and delicious alternatives.

Recognizing these emerging challenges, Manildra explored and developed solutions that are now ready for action on your production line!   Eliminating eggs with wheat ingredients keeps your label clean, nutritious, and allergen-free.  In our Innovation Lab, we have successfully made these substitutions in pancakes, cake, pasta, brioche breads, muffins, cookies, and more. 

The best place to start is a one to one replacement based on solids. That is, if you are using 10% dry whole eggs, replace it with 10% GemPro Plus. In some applications the absorption may need to be increased, and in others the usage might need a slight boost. We have tested 25%, 50%, and 100% replacement levels. Send us a noteto get a starting formula.

Secret’s out… give us a call so we can help you crack the code on your next egg project. 


Top 5 Reasons Wheat Proteins are the Best Proteins

After weeks and weeks of stay at home orders I have seen lists and quizzes for everything from Top Pranks Jim Pulls on Dwight on The Office to Which Disney Character Are You? to 37 Best Easy Recipes to try. There is truly a list or quiz for everyone. Not one to be content to miss out on the action, I present to you The Top 5 Reasons Wheat Protein is the Best Protein

1. Clean Label 

Vital wheat gluten is the original plant protein. One reason this plant protein has had staying power, being used for decades in a range of food products, is becasue of the clean, straightforward method of obtaining vital wheat gluten. No additives are required. No precipitation or pH adjustments. No chemicals for modification. Vital wheat gluten is made through physical separation, a simple washing process to remove starch from a dough.… Make a dough, wash out the starch, press out the water, and dry.

Wheat proteins that have been modified are available, and produce interesting functional benefits - but if clean and simple is your jam vital wheat gluten is your protein. Manildra's GemPro range of wheat proteins includes modified, clean label proteins with these interesting functional benefits. They contribute to reasons two thru five of why wheat proteins are the best. 

 

2. Texture. Texture. Texture.

Wheat protein has a unique viscoelastic quality, contributing to the ability to give strength and a nice, chewy bite to bakery and snacks.  However, when we take full advantage of this unique quality, we can enhance texture in more ways than ever before. The range of GemPro wheat proteins provides textural benefits from crispy to crunchy, from tender to resilient, and from soft to chewy. Where vital wheat gluten has traditionally been considered primarily for bread, wheat proteins can be used to optimize texture in cookies, cakes, crackers, and more. For example, GemPro Prime-W is a whipping protein that can contribute to aeration and tenderness, while boosting the protein content.

 

 

3. Process Tolerance 

Wheat proteins can be used improve efficiency, dough rheology and rework stability. Wheat proteins were first used to relax doughs in the low carb days of early 2000s. As protein and fiber contents increase, wheat proteins help to hold the dough together without contributing too much strength. Wheat proteins are also an effective clean label dough relaxer for sheeted products, such as pizzas or crackers. The protein helps to improve sheeting without having a negative impact on the integrity of the dough. Some dough relaxers shorten mix time and continue to work until the oven. This can become problematic when doughs are delayed and the relaxing agent causes the dough to continually become weaker. Wheat proteins such as GemPro 3300 also be used to reduce mix times and relax the dough, but it will maintain network strength as it moves through the process. GemPro Plus has been shown to improve tolerance in doughs with high amounts of rework. The ability to use rework is an important tool for production efficiency. Adding a protein like GemPro Plus provides stability so that the dough, the processing and the finished product, remain consistent when rework is used.

 

4. Add-Ins

Bakery systems can be delicate. When you add-in other components, such as whole grains, nuts, seeds, or other proteins, the gluten network can become disrupted and you lose the preferred bakery texture. Adding non-wheat proteins to bakery can result in dense textures and difficult processing. Wheat protein will fortify the gluten network to aid in overcoming these additions which can contribute import nutritional benefits.

5. Replace Eggs 

Eggs are a necessary component for many bakery items; however, they can be a source of storage, allergen, and cost concerns. Eggs provide structure, aeration, emulsification, and resilience in cakes, cookies, and other sweet goods. Wheat proteins can be used to replace about 50% of the eggs, based on solids, in many layer cakes and up to 100% in cookies, muffins, and donuts. Often times it can be a direct replacement based on solids, however there are cases when increased absorption can be beneficial.

 

Are you working to reformulate an existing product, improve process efficiency, or reduce cost by replacing eggs? Consider the range of benefits you find from GemPro Wheat Proteins. Manildra’s R&D and applications team has been studying the many ways wheat proteins can enhance foods and is available to support your development. Reach out for project support, formula suggestions, or troubleshooting.

 


Wheat Protein for Today's Clean Label Trends

What does clean label mean? How can you be certain your newly developed product is clean label while consumers' demands continue to evolve? Today, clean label means looking at a wider picture and a more flexible definition.

Consumers are exceedingly interested in understanding more about the foods they choose. A recent recap of IFT19 in Food Business News,  “Mixed signals creating clean clean confusion," highlights key points from Rachel Cheatham at Foodscape Group, LLC. She describes how each consumer is willing to take different "tradeoffs" depending on their individual understanding and experience, showing that there is no single definition of clean label.

In the food industry we typically used the term clean label to talk about ingredients. Innova Market Insights "Top 10 Trends 2019" discuss trends one step beyond clean label ingredients, indicating clean label is a point of entry for many trends.  From "The Plant Kingdom", "Alternatives To All", to "Connected To The Plate", clean label is an underlying component for many new product opportunities.

We have talked about clean label before: Here. Here. and Here. Even as it relates to organic here.

So has the conversation changed? Yes and no. Today developers must dig deeper into the clean label ingredients and identify new solutions to processing challenges. 

Consumers crave transparency. With wheat proteins you can be confident in the truly "clean label" nature of the protein. The physical washing and extraction process means no chemical additives are needed to produce the protein. As Manildra innovates we take the benefits of this natural processing seriously, developing proteins with natural plant extracts to enhance functionality. 

Protein Rules!

The diversity of functionality in the GemPro range of wheat proteins is great. GemPro clean label wheat proteins can be used to boost protein content in breads, cakes, vegetarian meats, beverages, and more. For example, using GemPro Plus, a clean label wheat protein with 85% protein, you can boost the protein content in your sub roll while enhancing processing and texture. Or check out this formula using GemPro Prime-W to boost the protein content in a muffin, while maintaining a rich, chocolate flavor and a tender bite. 

Wheat protein is a great collaborator. It works well to boost structure or maintain product integrity when using along side other proteins, seeds, grains, or other inclusions. Using a blend of proteins can help to create nutritional benefits and add variety to the diet. However, not all protein bring functional benefits. When using wheat protein alongside those other proteins you can achieve both the nutritional benefits and the need functional benefits for product quality. 

Finally, wheat protein can serve as your clean label efficiency solution. Whether you are looking to soften your dough and increase flow or build structure to reduce breakage in your finished product wheat protein can help you to dial in on that perfect balance of processing efficient

The innovation team at Manildra Group USA continues to study wheat and wheat protein to better understand how we can mee the needs of our customers and the ever changing preferences of today's consumer. Let us help you with your next clean label project.