The Building Blocks of Low Carb and Keto Flour
Body
The main starchy body of low carb flour is FiberGem, which is an RS4 Resistant Wheat Starch. At 90% dietary fiber, FiberGem helps to reduce total net carbohydrates on product nutrition labels.
Structure
The main structural component of low carb flour is GemPro HPG, which is a wheat protein isolate. At 90% protein, GemPro HPG contributes elasticity, strength, and texture to a dough system.
Rheology
The main component to optimize rheology in a low carb flour is GemPro Prime-E, which is a wheat protein isolate. At 90% protein, GemPro Prime-E contributes extensibility, softeness, and machinability to a dough system.
Find the Perfect Ratio
Wheat flour is a multifunctional, multidimensional ingredient in bakery products. Replacing flour impacts strength and tolerance, but also sweetness, yeast activity, emulsification, and water binding. When replacing wheat flour, the sum of FiberGem, GemPro HPG, and GemPro Prime-E equals 100% bakers percentage for complete flour replacement. The combination of FiberGem and GemPro proteins is highly functional in low carb applications as its usage rates can be customized for a wide range of bakery products. Depending upon desired processing characteristics and finished product attributes, the ratio of fiber-to-protein and protein-to-protein can be rebalanced to meet desired handling, mouthfeel, and eating characteristics.
How to label Low Carb or Keto Products
The secret to achieving a low carb claim is to minimize the amount of net carbohydrates in the finished product. Net carbs are the carbohydrates in food that you can digest and use for energy. On food labels this is determined by a simple calculation of subtracting dietary fiber from total carbohydrates. When creating low carb foods with Manildra products you can reduce the total carbs, add dietary fiber, or both.
Low Carb Applications for Bakery
Believe it or not, the low carb bakery options are limitless when working with Manildra FiberGem and GemPro proteins. This trifecta of ingredients creates the building blocks to mimic traditional bakery items, matching the use of wheat flours processability and eating experience. The options span across any wheat-based product. Pizza, tortillas, muffins, and biscuits can be transformed into low carb options. Carbohydrate based items like bread, buns, and cookies are no longer off limits to carb-conscious consumers. Are you dreaming of a keto-friendly favorite? Then try our winning combinations of FiberGem, GemPro HPG and GemPro Prime-E.
- Higher Total Protein
- Higher ratio of GemPro HPG for strength and volume
- Higher Total Protein
- Higher ratio of GemPro Prime-E for pan flow
- Higher Total Protein
- Protein choice based on desired crust characteristics
- Higher Total Fiber and lower total protein to reduce absorption
- High ratio of GemPro Prime-E to create softer mouthfeel
- Higher Total Fiber and lower total protein to reduce absorption
- Protein choice based on desired finished product texture
Other Ingredient Considerations
When formulating low carb products, it is important to keep in mind the carbohydrate contribution of all ingredients. Keto and low carb bakery formulas are not that different from conventional; however, when attempting to minimize total carbohydrates, a few considerations must be made.
- Avoid sugar for carbohydrate count
- Explore the use of functional alternative sweeteners like allulose and erythritol
- Examine the use of high intensity sweeteners like sucralose or stevia
- Utilize low levels of non-diastatic malt or milk solids
- Adding alternative sweeteners like allulose create similiar browning to conventional sugar
- Using certain enzymes can also support browning and color development
- Utilize enzymes to assist in providing yeast with food
- Adding inulin can also provide source of fermentation and fiber
- Including yeast food may be needed to support consistent proofing
- Utilize enzymes to assist in providing yeast with food
- Adding inulin can also provide source of fermentation and fiber
- Including yeast food may be needed to support consistent proofing
- Optimizing hydration in low carb dough systems is similar to that of conventional dough systems
- Adding Gums can improve water binding, but some are detrimental to gluten matrix
- Applying preservation and shelf-life agents would be needed to retain eating properties over time
