How do bakery food formulas benefit from wheat protein isolates?
One of the primary uses of wheat protein isolates is to improve sheeting tolerance in bakery food formulas such as pizza crusts. In this type of formula, wheat protein isolates help provide strength to the dough, making the ingredient beneficial in almost all commercial bakeries that use automated production lines.

What other functional benefits do wheat protein isolates impart on bakery food formulas?
In frozen and par-baked applications, wheat protein isolates help develop a tight cell structure and form a film that helps trap moisture, preventing migration during the freeze cycle. In addition wheat protein isolates effectively replace egg whites in wheat-based formulations.

How much protein do wheat protein isolates contribute to formulas?
Generally, wheat protein isolates range in protein levels from 85% to 90%. These levels make the ingredient ideal for wheat-based, high-protein applications. However, if bakers want to make a high-protein product that garners a Food and Drug Administration-approved health claim, they should use soy protein.

Why should soy protein be used to boost protein content?
Wheat protein is not a complete protein, whereas soy protein is complete, possessing all 11 essential amino acids in the proper ratio. Soy protein also has very little functionality. As a result, soy protein isolates are recommended if bakers only want to boost protein content.

How can soy protein help bakers get into a school lunch program?
Under the USDA FNS Child Nutrition Program, 1 oz. of “meat or meat alternative” must contain 18% protein of a high-quality protein (PDCAAS score greater than 80% that of casein). This translates into 5.12 grams of pure protein on a dry basis. 

A change to the Child Nutrition regulation in March 2000 permits  food processors to deliver protein in non-traditional methods, such as putting soy protein in a pizza crust. In this case, 5.96 grams of isolated soy protein (86% protein) would meet the requirement for 1 oz. of meat or meat alternative. If soy flour is used in this application, 9.85 grams of soy flour (52% protein) would be needed.

This allows companies to reduce the amount of cheese, meat or meat alternative on the top of the pizza to achieve the desired credit and incorporate protein in the form of soy in the crust. This benefits students because it reduces total calories from fat as a result of the decease in added cheese.

ADM to commercialize canola protein
Archer Daniels Midland Co., Decatur, Ill., entered into a licensing and development agreement with Burcon NutraScience Corp., Vancouver, British Columbia, to commercialize Burcon’s canola protein ingredients, including Puratein® and Supertein™.  The agreement outlines the process by which the two parties will carry out final development of the technology to produce Puratein® and Supertein™ canola protein isolates, as well as special grades of the products and derivative products.

“This agreement marries ADM’s strengths in the development, production, sales and marketing of specialty food ingredients with Burcon’s novel protein extraction technology,” Johann Tergesen, Burcon’s president and chief operating officer, said. “Together, our objective is to chart a path through the final development process that will ensure speed to market for our products.”

Canola, recognized for its nutritional qualities, is the second largest oilseed crop in the world after soybeans. ADM is one of the world’s largest processors of canola and Burcon has developed a process to extract and purify valuable proteins from canola meal. Canola meal and canola oil are the co-products of the canola crushing process.

Soy protein claim
Claim: FDA Approved Health Claim 21 CFR 101.82 addresses soy protein in relation to reducing the risk of coronary heart disease.

Model claim statement:  “25 grams of soy protein a day, as part of a diet low in saturated
 fat and cholesterol, may reduce the risk of heart disease. A serving of [name of product]
supplies __ grams of soy protein.”

Requirements:
• Products must include at least 6.25 grams of soy protein per RA
• Low in saturated fat
• Low in cholesterol
• Low fat
• The claim must specify daily dietary intake levels of soy protein associated with reduced risk, and the amount of soy protein in a serving of food.

From protein to fiber, ADM enriches bakery foods
How should bakers determine which flour to use in bakery foods?
Bakers should start by choosing the type of wheat flour that is most appropriate for the intended end product. ADM offers well-known wheat flours under respected names such as Gigantic®, Commander®, Top King®, Polar Bear®, Tea Table Cake® and Swan Pastry®. Each flour is designed for specific applications, including cakes, breads, pastries, pie crusts, buns and tortillas. Each flour contains wheat protein in varying levels, depending on the flour.

What is the difference between a cake flour and a bread flour?
The main difference is the amount of protein each type of flour contains. A cake flour—considered a “soft” flour—contains less protein in order for the finished product to have a softer, higher-rising, more tender quality. Some cake flours are chlorinated for high-ratio cake applications and for flow control in cookies. Bread flours—considered “hard” flours—require more protein in order to maintain a stronger, denser structure.

How can bakery foods use whole grains without losing the appeal of white flour?
The new USDA Food Pyramid emphasizes more whole grain consumption as part of a daily diet, and Kansas Diamond™ flour provides such whole grain. It is fairly easy to incorporate whole grain into bakery foods without sacrificing the allure of white flour. Kansas Diamond™ brand flour is an extra fine white whole wheat flour that delivers the nutrients of traditional whole wheat flours and the taste and texture appeal of white flour. Kansas Diamond™ flour has a light color, mild sweet flavor, high protein and fiber content, and fine texture, making it versatile in several applications, such as pizza dough, breads, tortillas, buns, bagels, pasta and cookies.  

 How can bakers use soy proteins in bakery foods?
Soy proteins are easy to incorporate into bakery foods. The NutriSoy® line of isolated soy proteins provides application-specific ingredients that contain a high level of heart-healthy protein. Food and Drug Administration has approved the claim that “25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.” Foods that contain at least 6.25 grams of soy protein per serving qualify for this claim.

Besides wheat and soy proteins, how can bakers further fortify finished products?
In addition to wheat and soy proteins, ADM offers an extensive line of easy-to-formulate, better-for-you ingredients. For example, Fibersol™-2 digestion resistant maltodextrin is a soluble dietary fiber that does not affect  flavor or structure. The NovaLipid™ line of zero to low trans-fatty acid shortenings allows bakers to remove unwanted trans-fatty acids without altering a product’s taste or texture.

Does ADM offer customers help in formulating bakery foods with these ingredients?
Absolutely. ADM helps its customers incorporate wheat and soy proteins, along with any other desired fortifying ingredients, into bakery foods. Our experts help add these ingredients to new or existing formulations and work side-by-side with customers until the desired end product has been achieved.

For more information, contact Stan Andrews at ADM at 217-424-5200