Baking & Snack - August 2016 - 73

FORMULATION

Ingredient App

Organic, Muscled Up
Vital wheat gluten and wheat starches, certified organic, supply the boost.
by Laurie Gorton

Today's organic breads are "not your father's
Oldsmobile," stodgily mimicking conventional
styles. They're more like your bachelor brother's
Camaro - muscled up with nuts, seeds and multiple grains. But they may require an assist to help
hold up such high-powered ingredients.
Formulators can choose organic vital wheat gluten to soup up such applications, but to give these
products even greater structural support, Manildra
Group USA introduced Organic GemPro HPG
wheat protein isolate. Vital wheat gluten, in organic
or conventional styles, contains 75% protein, but
the isolate kicks that up to 90%.
That's plenty of octane to boost the performance
of next-generation organic breads.
"As demand for organic wheat-based products has moved outside of standard pan bread,
the demand for differing protein functionality
has evolved," said Brook Carson, vice-president,
Manildra Group USA. "GemPro HPG is higher in
protein than vital wheat gluten and provides more
strength and structure. Other Organic GemPro
products can be used when the goal is to boost protein without too much strength and functionality."
Manildra, a specialist in gluten and starch derived from wheat, was the first to market organic vital wheat gluten in the 2000s. "Since then, the market has just continued to grow, and the variability
in demand has grown, too," she explained. "Organic
wheat gluten is clean-label, high in protein and provides functionality - all valuable attributes in an
array of today's products."
There's a starch side to the organic equation, too.
Because wheat kernels contain both protein and
starch, processes that extract the gluten also yield
starch. Manildra offers Organic GemStar 100 native starch and Organic GemGel 100 pregelatinized
starch. "The applications opportunities for starch are

wide, and as developers continue to look
for ways to optimize texture in organic
products, these starches can provide the
needed characteristics," Ms. Carson said.
She also noted organic wheat starch can
substitute for dusting flour to defray the high cost of
using organic flour instead. Pregelatinized starches
are useful in frozen applications.
"All of our organic products are produced by simple washing procedures," Ms. Carson said. Physical
separation, done without chemical solvents, ensures compliance with federal National Organic
Program requirements. Produced at the company's
Hamburg, IA, facility, these ingredients are certified
organic by Quality Assurance International.
Because these glutens and starches are made
from wheat, they are compatible with the main
component of baked foods: wheat flour. That's essential, Ms. Carson noted, as the organic category
and the number of organic producers continues to
grow. "Having consistent, compatible ingredients
will ensure the finished product has the attributes
we are all looking for in baked goods," she added.
The US Department of Agriculture in April reported another year of double-digit increases in the
number of US organic producers. Such progress in
organic crops is critical, Ms. Carson observed, in
providing an available and consistent supply. "With
this growth, we can be confident in continuing to
develop and support organic wheat starches and
proteins," she said. "Customers enjoy the fact that
such US-sourced, organic ingredients are commercially available and are made locally."
For specs describing organic vital wheat gluten
and wheat starches, visit www.manildrausa.com.

Offered in greater variety than ever, today's organic breads take full
advantage of seeds, nuts and grain additions.
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