Wheat Protein Isolate 5000 is a highly functional wheat protein isolate containing 90% protein that delivers extensibility, film-forming properties and moisture management control to bread and other bakery products. In low-carbohydrate, high-protein applications, Wheat Protein Isolate 5000 is essential to the development of bakery products that maintain texture and flavor profiles similar to traditional bakery items. The replacement of wheat flour with Wheat Protein Isolate 5000 lowers the carbohydrate level while increasing the protein content of the finished product. In addition, Wheat Protein Isolate 5000 aids in the development of desired bread loaf structure and volume.
Wheat Protein Isolate 5000 has the potential to revolutionize frozen and refrigerated dough systems. Because it possesses outstanding film-forming capabilities, this soluble wheat protein isolate controls water migration during the freeze-thaw process and increases freshness and extends shelf life in finished goods. Prepared in a water solution, Wheat Protein Isolate 5000 can produce a film coating that can be applied to products, such as pizza crusts, to serve as a moisture and fat barrier, as well as to enhance the crispness.
Application Benefit
Frozen and Refrigerated Dough Extended Shelf Life • Extended shelf life after baking • Increased volume
Frozen Bread Dough Better, softer mouth feel • Fresher tasting • Extended shelf life after baking
Par-Baked Bread Improved color, crust, and texture 0 carbs, 30 calories for 1 tbs.
Source: Netrition.com
There seems to be some confusion about VITAL WHEAT GLUTEN. Both my Dad and my sister Courtney were confused about it this week.
Gluten is the protein found in wheat. Its what gives bread its shape and pizza dough its elasticity.
Vital wheat gluten is just the protein in a powdered form. It is made by washing wheat flour dough with water until all the starches dissolve, leaving just the gluten behind.
Although vital wheat gluten looks like a flour, it's not a "flour" like whole-wheat is a flour, rather it's powdered gluten.
Wheat Protein Isolate 5000 has the potential to revolutionize frozen and refrigerated dough systems. Because it possesses outstanding film-forming capabilities, this soluble wheat protein isolate controls water migration during the freeze-thaw process and increases freshness and extends shelf life in finished goods. Prepared in a water solution, Wheat Protein Isolate 5000 can produce a film coating that can be applied to products, such as pizza crusts, to serve as a moisture and fat barrier, as well as to enhance the crispness.
Application Benefit
Frozen and Refrigerated Dough Extended Shelf Life • Extended shelf life after baking • Increased volume
Frozen Bread Dough Better, softer mouth feel • Fresher tasting • Extended shelf life after baking
Par-Baked Bread Improved color, crust, and texture 0 carbs, 30 calories for 1 tbs.
Source: Netrition.com
There seems to be some confusion about VITAL WHEAT GLUTEN. Both my Dad and my sister Courtney were confused about it this week.
Gluten is the protein found in wheat. Its what gives bread its shape and pizza dough its elasticity.
Vital wheat gluten is just the protein in a powdered form. It is made by washing wheat flour dough with water until all the starches dissolve, leaving just the gluten behind.
Although vital wheat gluten looks like a flour, it's not a "flour" like whole-wheat is a flour, rather it's powdered gluten.
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