Baking & Snack - February 2015 - 81

FORMULATION
Ingredient App

Value-Added

Wheat

Plant-based protein can serve as a new alternative to eggs.
by Joanie Spencer

When bakers think of wheat protein, the immediate association likely goes with dough stability. But in truth,
wheat protein lends itself to more applications than the
obvious. In fact, according to research that Manildra
Group USA, Shawnee Mission, KS, recently conducted
with Kansas State University, wheat protein is a viable
alternative to dried whole egg and egg white in many
baked food applications.
"Our intent is to add value to wheat gluten," said Ody
Maningat, PhD, Manildra's vice-president, R&D and
technical services. The studies verified the ability to
mimic egg protein through GemPro wheat protein isolate. "In bakery applications, a wheat protein additive is
preferred because of its compatibility with wheat flour
in terms of sensory attributes, labeling and allergenicity,"
Dr. Maningat noted.
The GemPro line offers bakers an egg protein alternative that not only provides cost savings (Manildra's data
indicates potential savings of 14 to 86% over egg proteins, depending on formula and level of replacement)
but also acts as an alternative to whey- or soy-based egg
replacements that essentially introduce another allergen
into formulations.
In the study conducted at K-State, layer cake, pancake
and waffle products were tested using GemPro 3300 and
GemPro 4400. In high-ratio layer cake, 25 and 50% replacement of dried whole eggs resulted in similar specific
gravity of the batter as well as similar volume, symmetry
and uniformity indices in the finished cake, compared
with the control product. At 25, 50 and 100% replacement, crumb grain, cell wall thickness, cell diameter and

crumb texture were also similar to the control cake.
For pancakes, 50 or 100% replacement of dried whole
eggs resulted in similar size, including diameter and
height. Firmness was similar to control at 50% replacement and increased at 100% replacement. In waffle tests,
50 or 100% dried whole egg replacement showed similar
size, appearance, spread and crispiness as the control.
With respect to dried egg white replacement in highratio layer cake, similar specific gravity of the batter, indices of volume, uniformity and symmetry, and crumb
grain properties of the control product were attained at
25 and 50% replacement. The cake, however, showed less
elasticity and more tenderness at 100% replacement. For
pancakes, 50 or 100% replacement of dried egg white
produced similar size, interior grain characteristics and
texture as the control pancake. Dried egg white replacement at 50 or 100% yielded waffles with similar size, appearance and spread during baking but less crispness
compared with the control waffle.
In addition to layer cakes, pancakes and waffles,
GemPro is a viable egg replacement in cake muffins, and
Manildra is currently testing pound cake applications.
"I just look at what bakery products are out there -
whether sweet goods or yeast-leavened - and consider
which ones contain egg proteins," Dr. Maningat said,
describing which baked foods can benefit from GemPro
for egg protein replacements.
Beyond the bakery, Manildra has also found success
in partially replacing dried egg whites in pasta products.
For more information on the GemPro line, as well as
the K-State study, visit www.manildrausa.com.

The GemPro wheat protein
line offers bakers an alternative to whey- or soy-based
egg replacements in products
such as waffles.
Shutterstock

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Baking & Snack - February 2015

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