Plant proteins for Bakery

 

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Today’s consumers have lofty expectations for bakery products. Not only must they taste great, increasingly shoppers look to satisfy a complex array of goals around health and nutrition. Proteins are an important nutritional source supplying the body with essential amino acids that it cannot synthesize on its own. Beyond nutrition, these affordable, plant-sourced proteins provide many functional benefits, while their neutral taste profile makes them easy to incorporate in a variety of protein-enriched bakery products.

 

Plant Proteins for Bakery - Wheat Protein Wheat Protein

Cargill’s wheat proteins are affordable, plant-sourced proteins that provide functional & nutritional benefits too.

They can be easily incorporated into a wide variety of bakery applications thanks to their neutral flavor profile.

They can be used to standardize flour, improve dough machinability, extend shelf-life for finished products and contribute to crumb structure and volume.

 

Vital wheat gluten - Gluvital®   Hydrolyzed wheat protein - Prowliz®
  • Min. 75% protein content
  • Optimal for protein enriched bakery applications and vegan formulations
  • Sustainably sourced wheat; SAI FSA Silver level
  • Unique texturizing properties
  • Neutral taste profile
  • Binding capabilities, increased binding
  • Improved chewiness
  • Excellent extrudability
  
  • Min. 76.5% protein content
  • High protein enrichment
  • Optimal for protein enriched bakery applications and vegan formulations
  • Sustainably sourced wheat; SAI FSA Silver level
  • Unique texturizing properties
  • Improves extensibility
  • Reduces mixing time

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