GERMANY – GoodMills Innovation, a prominent player in the food industry, has introduced a game-changing solution for bakery applications – Smart Wheat high-protein flour.
This innovative ingredient is designed to address the challenges posed by fluctuating protein levels in wheat flour, ensuring consistent quality and improved performance in baked goods.
Smart Wheat high-protein flour contains a native protein that facilitates the formation of gluten networks in the dough, enhancing its extensibility. This results in a dough that is easier to work with and yields fluffy, delicious baked products.
The versatility of Smart Wheat allows its application in various bakery items, ranging from small wheat and multigrain bread to pastries like croissants and Danish pastries.
Max Weber, the category manager for Baking and Snacks at GoodMills Innovation, emphasizes the reliability and predictability of dough quality achieved with Smart Wheat.
He explains that protein level fluctuations attributed to factors like EU fertilizer regulations and climatic changes such as droughts have posed challenges for bakery manufacturers. Smart Wheat effectively compensates for these fluctuations, ensuring consistent quality and efficiency in the baking process.
One key advantage of Smart Wheat is its gentle production process, which preserves the natural functionalities of the wheat protein.
Unlike traditional wheat gluten production methods that involve water rinsing and high temperatures, Smart Wheat is obtained through physical fractionation, maintaining the integrity of the protein-rich wheat varieties.
The recommended dosage of Smart Wheat varies depending on the desired protein quality and dough’s specific requirements, offering flexibility to bakery manufacturers.
Additionally, Smart Wheat meets clean label demands, allowing manufacturers to eliminate wheat gluten from ingredient declarations, thus simplifying the list of ingredients in the final product.
Innovation in the bakery sector continues to thrive, focusing on protein and fiber enrichment. Weber highlights the significance of incorporating various protein sources and dietary fibers to add value to existing and new products, aligning with the company’s vision of promoting a plant-based future.
GoodMills Innovation’s introduction of Smart Wheat follows its recent launch of Tip-Top Ultra Clean release flours, which are aimed at reducing fine dust in bakery facilities by 80% compared to standard wheat flour.
This innovation improves employee safety by minimizing exposure to respiratory diseases and addresses concerns related to mold formation.
Other companies in the food industry are also prioritizing baked product functionality through innovative solutions.
Kerry, for instance, leverages enzyme technology to enhance bread volume and crumb softness, while Kemin Food Technologies focuses on flavor enhancement and freshness preservation using plant-extract blends.
Supplant Foods, on the other hand, explores the use of chickpea flour to develop vegan egg substitutes for bakery items.
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