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.
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.
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.
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.
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.
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.
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.
See the list below for more details.