GERMANY | Loryma has offered functional solutions to improve the nutritional value of pasta, pizza, and other indulgent baked goods.
Lory Starch Elara, a fibre-rich wheat starch, increases product fibre content, while the wheat-based Lory Protein range further boosts protein levels.
Manufacturers can quickly adapt to current market trends, such as protein-rich baked goods, by using these ingredients to create products with an enhanced nutritional profile. Their unique technological properties can optimise taste and texture and ensure a smooth production process.
Lory Starch Elara has a 90 percent fibre content and is mainly indigestible by the human body. Fibre contains only about 2kcal/g compared to 4kcal/g for carbohydrates, so the overall calorie count can be significantly reduced. Wheat starch is a tasteless and odourless powder with a very low water-binding capacity.
Perfect inclusions for nutrient-enhanced formulations are Lory Protein H11 and D11, both part of the Lory Protein range, and the extruded Lory Tex Powder. They are high in protein and neutral taste, making them ideal for protein enrichment in baked goods such as bread, pizza, biscuits and cookies, and pasta products.
Lory Protein D11 is an extruded, denatured wheat protein, while Lory Protein H11 is hydrolysed and can improve the extensibility of high-gluten doughs. Both varieties are pH- and heat-stable, ensuring optimum performance during production.
“As consumers are becoming more health-conscious, demand for nutritious, lower-calorie products is soaring,” said Birgit Grünloh, Product Manager for Baked Goods and Pasta.
”Demand for protein-rich, baked goods is solid right now, too, " revealed by Innova Market Insights. With our multifunctional ingredients, manufacturers can quickly jump on the bandwagon. Without altering the production process or compromising quality, they can create end products that are nutritionally and sensorial superior.”
