Cargill provides low fat, high protein bakery solution

Prolia - a defatted soy flour - delivers significant product and cost saving benefits to the bakery manufacturer and supports the continued consumer demand for healthier foods.

18/07/06 As part of a drive to develop innovative texturizing ingredients for the bakery sector, Cargill Texturizing Solutions has identified strong customer demand for low fat, high protein flours, which also provide cost advantages to manufacturers.

Henk Jan Buurman, Soy Protein Product Manager EMEA, Cargill, explains: “Our customers are seeking ingredients that offer benefits to both manufacturer and consumer. In bakery products, soy flours offer proven advantages over animal proteins, including lower cost, increased functionality and greater shelf-life. 

“Soy’s well-documented nutritional and health benefits - lowering cholesterol levels, improving cardiovascular conditions, increasing bone mineral content and reducing post-menopausal symptoms - are factors that have become key consumer demands and vital product differentiators in the highly competitive food and beverage market.  Cargill has developed Prolia to meet this market need.”

Prolia - a defatted soy flour - delivers significant product and cost saving benefits to the bakery manufacturer and supports the continued consumer demand for healthier foods.

Prolia is made from de-oiled beans, which are processed into soy flours with different granulations (such as flakes, grits, powders) and functional properties.  Prolia soy flours are high in protein, (54%) and low in fat (less than 2%), allowing manufacturers to give their recipes a high quality, yet truly cost-effective protein boost, whilst keeping fat content low for either production or end-user satisfaction purposes.

In bakery products defatted soy flour contributes to a better crumb structure and improved dough machine-ability, making the dough more elastic. It also increases water absorption and retention and replaces eggs. Of particular benefit to both retailers and consumers are Prolia’s film-forming properties that significantly increase the shelf-life stability of baked products by preventing fat migration and water uptake.

Prolia soy flours have a range of bakery applications including breads, muffins, donuts, whole-grain products, cereals and nutritional bars.