ATCHISON, Kan., August 23, 2011—MGP Ingredients, Inc. (MGPI)  has published a new booklet detailing the properties as well as functional and cost-saving benefits of the Company’s Arise® line of wheat protein isolates in bakery and other flour-based food formulations. Created under the guidance of Ody Maningat, Ph.D., vice president of applications technology and technical services, the booklet contains extensive data and results from functional and performance tests performed by both external and internal scientific resources. The booklet has been produced in both printed and digital form.

“The Arise® wheat protein isolate informational booklet was designed around MGPI’s desire to create increased awareness of the various properties, functional attributes and performance qualities of this unique line of ingredients in food applications.” Dr. Maningat said. “The primary purpose of the booklet’s contents is to inform, educate and raise the interest of current and potential customers regarding the proven advantages that our Arise® protein isolates offer.”

MGPI’s Arise® wheat protein isolates provide a host of formulation and processing benefits while also enhancing the overall quality of finished products, including fresh, refrigerated and frozen dough, baked bread products and pasta and noodles. Consisting of Arise® 5000, 6000 and 8000, these isolates possess protein levels at a minimum of 85 percent to a high of 90 percent or more on a dry basis.

Wheat protein isolates are derived from wheat gluten, the protein component of wheat flour. Commercial wheat gluten is a cream to light-tan, free-flowing powder, with a protein content of not less than 75 percent calculated on a dry basis.

Processing benefits of Arise® protein isolates include increased water absorption, high extensibility, improved line tolerance, and outstanding film-forming properties. In yeast leavened systems, these benefits result in more rapid dough development, accelerated proofing, improved shaping of dough pieces, increased yields and extended product softness. In bakery applications such as breads, rolls and pizza crust, finished product attributes include improved volume, symmetry and a more uniform cell structure. For pasta and noodles, wheat protein isolates increase textural firmness, effectively replace egg whites, thereby removing a potential allergen. They can also result in significant cost savings to the manufacturer.

The film-forming properties of wheat protein isolates provide improved moisture management to create a softer texture in fresh and microwavable bakery products. These same properties allow for partial replacement of egg whites in predusts for coated foods while maintaining or improving pick-up, yield and adhesion properties.

Additional details about this innovative line of ingredients and/or the company’s entire portfolio of ingredient solutions may be obtained by contacting MGPI’s food science experts by calling 866-547-2122, or by submitting a request online.

About MGP Ingredients                                                                                       

In business since 1941, MGP Ingredients, Inc. is a recognized pioneer in the development and production of value–added, grain-based starches, proteins and food grade alcohol products for the branded packaged goods industry. The company has facilities in Atchison, Kan., and Onaga, Kan. that are equipped with the latest technologies to assure high quality products and to maintain efficient production and service capabilities.