Arise Improves Extensibility, Elasticity in Popular Sheeted Bakery Products
“Bread – like real love – took time, cultivation, strong loving hands and patience. It lived, rising and growing to fruition only under the most perfect circumstances.”
From “Something from Tiffany’s” by Melissa Hill
“Perfect circumstances” for baking are a notion best left to literary fiction. In commercial bakeries, it’s likely a baker will encounter functional challenges with dough-based systems. A common issue is lack of extensibility in sheeted doughs, which are used to create popular items like croissants, tortillas and pizza crust.
But help is available with a high-protein wheat protein isolate that is compatible with the proteins naturally present in wheat flour. Arise® provides significant functional benefits to dough-based systems. The elasticity and extensibility properties of Arise are unique compared to proteins derived from soy, pulses, whey or eggs. In yeast-leavened bread, for example, these unique functional properties allow Arise proteins to reduce dough mixing time, support gas cells in dough, yield a satisfactory loaf volume and provide a soft spongy crumb texture with excellent mouth feel.
Arise is a line of wheat protein isolates containing more than 85%, and 90% protein dry basis. Adding Arise contributes to machinability and ease of processing for grain-based products. The extensibility properties of Arise 5000, 5500 and 6000, and the clean-label counter-part (8100, and 8200) are important in flour tortilla, pizza crust and flat bread applications.
For example, a Kieffer extensibility test compared the impact of wheat gluten with Arise wheat protein isolate when added to a control wheat flour with no additives. Extensibility was greater with the addition of Arise 5000 and Arise 6000 at the 1.5% and 2.0% levels than with vital wheat gluten at the same inclusion levels.
Additional functional benefits of Arise were found with its use in croissants. The additions of four types of Arise (5000, 5500, 6000, and 8200) all resulted in a product with higher volume than the control. The highest increase in volume was with Arise 8200, part of the Clean Label 8000 series.
Arise also helps improve functionality in finished baked goods, such as allowing bread to be microwaved without affecting quality or texture. A study found that adding 2% or 3% Arise 5000 to dough was effective in reducing microwave-induced toughness in pup-loaf bread. MGP food scientists believe this also applies to pizza crust, and additional studies are on the way.
While high-protein Arise possesses superior functional properties, it also is a key component of a keto bread formulation when combined with Fibersym® RW resistant wheat starch. An analog wheat flour of Arise and Fibersym boosts both protein and fiber to create lower-carbohydrate products. The analog flour functions similarly to wheat flour.
Food scientists in the MGP Technical Center created a keto-friendly pizza crust. Arise 8000, Arise 5000 and Fibersym were combined to replace all the flour in the recipe. The finished product, at a 55-gram serving size, had net carbs of only 2 grams. Protein level measured at 9 grams.
Not only was the pizza crust keto-friendly as a lower-carb food, production was straightforward because the properties of Arise and Fibersym allowed the analog flour to function similarly to normal wheat flour.
Arise is an important addition to sheeted dough products, improving functionality to help make bakery production more efficient and cost-effective. MGP food scientists are available to help bakers evaluate Arise for use in new products or to enhance existing offerings.