Add Protein to Bakery Foods
To produce high-protein,
low-carbohydrate bakery foods, bakers should turn to Arise®
specialty wheat protein isolates from MGP Ingredients Inc. The
Arise® line is available in three different ingredients that
are ideal for fresh, par-baked, refrigerated and frozen doughs.
Arise® 5000 provides functional benefits and acts as a
moisture and fat barrier. Arise® 6000 delivers volume and
moisture retention. It also replaces egg whites because of its
textural binding capabilities. Arise™ 8000 delivers strength,
elasticity and high protein content, MGP says.
MGP Ingredients
Inc.
800-255-0302
www.mgpingredients.com
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