HG-80 is an enzymatically hydrolyzed
vital wheat gluten that is naturally rich in peptide-bonded glutamine (26%
minimum). HG-80 provides functional benefits at low usage rates to many baked
products like breads, rolls, flatbreads, pizza crusts, crackers, cookies and
flour tortillas.
As a functional protein, HG-80 is both heat and pH stable,
as well as highly water soluble. It has a neutral, non-bitter flavor profile
with the following functional benefits:
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Reduces Mix Times
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Increases Dough Extensibility
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Decreases Dough Snap Back
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Aids in Browning
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Cost-effective at Small Usage Rate
AMCO Proteins designed studies to understand what effects
HG-80 has on various doughs, specifically white bread and flour tortillas. In
these studies, it was determined that HG-80 significantly reduced mix times for
both bread and tortilla at 0.5% use rate. At this usage rate, we saw
significant decreases in time, dough achieved optimal development, improvements
in loaf gas retention and maintenance in crumb structure. For tortillas, key
manufacturing attributes like diameter and stack height were not affected
compared to controls. And for white bread, HG-80 significantly improved loaf
gas retention and volume with zero impact on dough machinability.
According to Nancy Kraus, VP at AMCO Proteins, “HG-80 was
originally launched as a nutritional product, but after extensive research by
our R&D team, we were able to identify key functional benefits of HG-80 as
a dough conditioner in baked applications.” AMCO Proteins’ team is excited to
offer a functional plant protein hydrolysate as part of their product
portfolio.