Wheat-based components are more than just flour; they provide functional and nutritional advantages.
Although flour made from wheat has been used to make bread for hundreds of years, food formulators may look at using additional wheat-based ingredients to assist them make goods that fit current trends. Consider using wheat germ, bran, fiber, and protein—all of which are extracted—in goods that have a lot of fiber and plant protein. Cost savings can also be achieved by substituting other ingredients and even enhancing the texture of meat substitutes.
One important component of a recent acquisition was wheat germ. In 2018, Viobin, L.L.C., a producer of defatted wheat germ and specialty oils, was purchased by Panhandle Milling, L.L.C., located in Dawn, Texas. Viobin, with its headquarters in Monticello, Illinois, ran a wheat germ facility in Michigan City, Indiana.
“We knew we had a diamond in the rough when we acquired Viobin in 2018,” stated Panhandle Milling President Peter Bisaccia. This company was well-known across numerous industries and has been in operation for more than 80 years. Our wheat germ oil is frequently found in a variety of nutritional bars, supplements for both people and animals, and cosmetic and hair care products. In our sector, defatted wheat germ is a staple ingredient in many of the popular cereals, snacks, granola bars, and crackers. Incorporating Viobin into our current blending, grain, and flour operations made sense in many ways.
According to Tim Devey, marketing manager, Viobin defatted wheat germ is a vegan source of protein that may be used in baked goods and has at least 26% protein. It is also non-allergenic.
Defatted wheat germ is a beneficial and affordable method of increasing the protein content because it contains at least twice as much protein as whole wheat and other cereal grains, according to Mr. Devey. There are at least 2.6 grams of protein and 1.6 grams of fiber in ten grams of defatted wheat germ.Devey stated that in addition to being nutrient-dense, toasted wheat germ adds flavor and texture to a variety of grain-based foods, such as crackers, hot and ready-to-eat cereals, breakfast biscuits, cookies, muffins, pancake mixes, and sandwich bread.
According to him, lightly toasted defatted wheat germ is a great addition to crackers and bars because of its golden tan color and somewhat sweet, nutty flavor. Rich in flavor and with a deep brown color, dark roasted defatted wheat germ is great as an extender for spices or in hot drinks. The granular particle size gives baked goods like bread, crackers, tortillas, cookies, and muffins a wholesome look and texture. Ten to fifteen percent flour foundation is the recommended starting point for developing recipes.
“The addition of 20% flour basis granular defatted wheat germ gives the multigrain buttermilk pancake mix a welcome nutty flavor and heartier texture,” Mr. Devey stated.
According to Lucy Wang-Hill, R&D project manager for Siemer Milling, the company also sells wheat germ, which is high in vitamins, minerals, and proteins. Siemer Milling Co., Teutopolis, Ill. Elevated vitamin levels, such thiamine, can enhance heart and nervous system performance. As an antioxidant, vitamin E has advantages for the skin, hair, and eyes.
The process of Siemer Milling turns tender red winter wheat into wheat germ. Pancakes, bread, energy bars, and pet food are examples of potential uses, according to Ms. Wang-Hill.
The heat treatment that Siemer gives wheat germ results in decreased and/or denatured enzyme activity.Because there will be less interference from enzymes, Ms. Wang-Hill stated, “this will improve the fermentation process in the applications of bread and similar products.”
Wheat germ may become noticeable to consumers due to its fiber and protein levels. In the 2019 Food and Health Survey, conducted by the International Food Information Council Foundation, over 85% of participants indicated they thought fiber was healthy. More than 70% of respondents said they thought plant-based protein was healthy.
Another high-fiber component is Siemer Milling. According to Ms. Wang-Hill, wheat bran is high in protein, minerals, cellulose, hemicellulose, and pentosan. It increases fiber for better digestive health. Pet food, cereal, pastries, and extruded bars are a few possible uses. Soft red winter wheat is used to make the wheat bran.
According to Ms. Wang-Hill, “pentosan and related fibers can hold water multiple times their weight.” Therefore, in formulations that include additional water, wheat bran can be used to reduce cookie spread, delay the pace of staling and retrogradation, and raise the moisture content in baked goods.According to her, diminished polyphenol oxidase (P.P.O.) activity in stabilized wheat bran also contributes to color darkening and the development of speckles in final goods during the storage phase.
An advantageous F.D.A. decision
Continuing with the advantages of fiber, the Food and Drug Administration issued a positive verdict in favor of a component derived from wheat in March. According to the agency, after a meal that contains a carbohydrate that boosts blood glucose levels, cross-linked phosphorylated RS4 helps lower insulin levels.
The citizen petition from MGP Ingredients (MGPI), Atchison, Kas., prompted the action. MGPI said in the petition that the ingredient in Fibersym satisfied the FDA’s definition of fiber, which comprises isolated or artificial non-digestible carbohydrates (comprising of three or more monomeric units) that the FDA deems to have physiological benefits that are advantageous to human health. The FDA found in March that Fibersym, which phosphorylated RS4, produced these results.
According to Ody Maningat, Ph.D., vice-president of ingredients R&D and chief science officer at MGPI, Fibersym showed decrease of post-prandial blood glucose and insulin levels in three clinical studies including consumption of Fibersym-containing sugar snap cookies and nutritional bars.It has been demonstrated that adding fiber to chocolate chip cookies, nutritional bars, chocolate peanut butter crunch bars, and bars with honey, almonds, and oats increases their fiber content.
“The advantages of Fibersym include its neutral taste, ease of incorporation, and minimal processing modifications,” stated Michael Buttshaw, MGPI’s vice-president of ingredients sales and marketing.
A 55-gram serving size of pizza crust with 7.9% fiber added provides 4 grams of fiber. Adverse flavor issues do not arise, nor is there a requirement for water absorption adjustments.
According to Mr. Buttshaw, “Fibersym is highly compatible with wheat flour-based ingredients.”
With a pasta mix that contains 84% semolina, 3.4% wheat protein isolate, and 12.6% Fibersym, the fiber content reached 7 grams per 55-gram serving. Because Fibersym has limited swelling, adding it to the cooked pastas helped give textural stiffness and minimized cooking loss.
According to Dr. Maningat, “Fibersym is a wheat starch-based fiber source that is very compatible with flour-based ingredients like semolina or farina.” “The granular size, shape, size distribution, surface characteristics, and gelatinization of the wheat starch in Fibersym are all the same.
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Dr. Maningat stated that MGPI will concentrate on four areas: fiber, clean label, low-carbohydrate, and plant-based protein, during his speech at the Institute of Food Technologists’ annual meeting in New Orleans in June. Wheat protein isolates are available from MGPI under the Arise brand. It has been demonstrated that they enhance dough extensibility, decrease fat absorption, retain moisture better, promote dough development, and enhance processing tolerance.
85% to 90% protein wheat proteins are available as GemPro from Manildra Group USA, Leawood, Kansas, according to vice-president of product development Brook Carson. They offer several process and functional strength advantages, such as raising protein content, enhancing texture, and advancing dough rheology.
GemPro Plus increases the machinability of dough, particularly whole grain, and has an 85% protein content. GemPro Prime-W, which has 90% protein, can improve the texture and protein content of baked goods and helps with whipping for aeration. Additionally, 90% of GemPro Prime-E is protein. It performs admirably in applications where appropriate sheeting qualities and the gluten network are crucial.
“The fact that GemPro wheat proteins are a variety of proteins is a major benefit,” Ms. Carson stated. “You can achieve the majority of textural or processing benefits by choosing one or more proteins within the range.”A washing procedure is necessary to separate the wheat’s protein.
According to Ms. Carson, “the gluten comes together and forms its signature matrix when flour is made into a dough.” “The starch component of the flour is washed out once the gluten matrix forms. It is a straightforward, hygienic procedure that is comparable to making essential wheat gluten. We continue to depend on the natural qualities of gluten to generate GemPro wheat proteins, which are highly functional proteins made with only few modifications.
Wheat protein isolates have been demonstrated to function as an egg substitute in formulations, offering a possible cost-saving advantage. It can replace all of the eggs in pasta by up to 100% while keeping the pasta’s firm texture. Cookies are another 100% egg substitute option, depending on the type and texture. According to Manildra, GemPro Plus gives pancakes a strength and tenderness that is comparable to that of eggs. In brownies, GemPro Plus helps to preserve the volume, structure, and smooth, silky mouthfeel that are anticipated of a brownie when eggs are replaced 1:1.
The cost of eggs and egg ingredients varies. After chickens were infected with the extremely dangerous H5N5 avian influenza in 2015, the market for egg substitutes surged.
Plus, defatted wheat germ could be less expensive. According to Mr. Devey, it has been demonstrated to replace some of the cocoa powder in brownies and other items that include cocoa.
Panhandle Milling’s head of research and development, Elizabeth Arndt, Ph.D., advises formulators to start small and replace no more than 5% to 10% of the cocoa powder.”This is a good place to start, but you may be able to go higher,” she remarked.
In addition to baked goods, products that substitute meat with wheat-based ingredients may also be advantageous. According to Barclays Research, the category will grow from its current $14 billion to $140 billion worldwide in 2029.
Under the TruTex brand, MGPI developed textured wheat proteins using extrusion technology to be used in vegetarian or vegan meatless items. The ingredients come in a variety of forms and have different bulk densities, hydrate rates, hydration capacities, sizes, shapes, colors, and textures. Shapes range from small shreds to chips, flakes, or granules.When TruTex is in its properly hydrated, natural (uncolored) state, it has a fibrous texture similar to that of chicken meat. The caramel or malt hue of TruTex gives it a semblance to beef or pork flesh.