To produce high-protein, low-carbohydrate bakery foods, bakers should turn to Arise® specialty wheat protein isolates from MGP Ingredients Inc. The Arise® line is available in three different ingredients that are ideal for fresh, par-baked, refrigerated and frozen doughs. Arise® 5000 provides functional benefits and acts as a moisture and fat barrier. Arise® 6000 delivers volume and moisture retention. It also replaces egg whites because of its textural binding capabilities. Arise™ 8000 delivers strength, elasticity and high protein content, MGP says.
