Hydrolysed wheat protein: functional ingredients and plant-based source of protein

Als pflanzliche Proteinquelle verbessert hydrolysiertes Weizenprotein nicht nur das Nährwertprofil von Sportnahrung – Lory® Protein H11 kann auch den Eiweißgehalt in Produktgruppen abseits des Sports-Nutrition-Segments erhöhen. „High Protein“ liegt im Trend: Beispielsweise sind proteinreiche Backwaren bei gesundheitsbewussten Verbrauchern sehr gefragt.

Applications of hydrolysed wheat proteins

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Optimise the nutritional content of your products with Lory® Protein hydrolysed wheat proteins!

Water-soluble wheat protein optimises both the physiological nutritional profile, as well as other product characteristics such as texture and processing. The functional properties result from the gentle enzymatic hydrolysis of vital wheat protein. The protein powder is easy to dose and forms a homogeneous dispersion in water, making it ideal for application as a plant-based source of protein in a wide range of foods.

Properties:

  • Solubilised plant-based protein
  • Neutral taste, no off-flavour
  • Contains valuable amino acids such as glutamine
  • Easy handling and simple dosing
  • Forms a homogeneous dispersion with low viscosity
  • Low foam formation
  • Heat and pH-stable
  • Good digestibility
  • Nutritional profile can be enhanced by combining with legume protein

Applications:

  • Optimised baked goods, e.g. bread, cookies and pastries, biscuits, shortbread, muffins etc.
  • Protein bars and muesli protein bars
  • Protein shakes
  • Injection brines for meat applications
  • Glazing agent as an alternative to eggs and milk

Solubility in water: the difference between vital and hydrolysed wheat protein

Vital wheat protein (gluten) primarily comprises protein fractions of glutenin and gliadin, which form a dough on contact with water or with mechanical action (kneading). This directs the hydrophobic areas inwards and the hydrophilic areas outwards. Due to the formation of such water-repellent agglomerates, which give doughs a viscoelastic structure, gluten is also called gluten.

Enzymatic hydrolysis shortens the molecular chains, preventing agglomerates from forming. The polar amino acid residues of the hydrolysed wheat protein can be well hydrated, which opens up other areas of application than for gluten.

Baked goods

Depending on the application, the hydrolysed wheat protein can be used primarily as an additional source of plant-based protein or to optimise doughs.

Possible applications for the protein enrichment of baked goods

Lory® Protein, as a plant-based source of protein, is ideally suited for the production of nutritionally optimised high-protein/low-carb baked goods such as muffins, biscuits, sponge cakes, wafers or crackers. The ingredient interacts only minimally with the dough, so the other product properties such as texture are not affected.

You can find more information in our press release High Protein Muffin

Benefits:

  • Increased protein content with the same texture
  • Functional added value: in baked goods containing wheat flour, with no additional allergens/e-numbers declaration
  • Easy processing

Possible applications for improving dough properties

Particularly in yeast-raised or drawn doughs such as biscuits, flaky and puff pastry as well as pizza doughs, Lory® Protein H11 can be used as a functional ingredient that has a positive effect on the dough properties. The wheat proteins interact with the gluten in wheat doughs and relax the dough. In many cases, this can improve machinability and thus increase production efficiency.

Benefits:

  • Reduced elasticity (less ‘snapping back’ of the dough)
  • Improved machinability
  • Functional added value: in baked goods containing wheat flour, with no additional allergens/e-numbers declaration
  • Easy processing
  • Optimised nutritional profile

Protein bars and muesli protein bars