Food ingredient specialist Loryma offers functional solutions to improve the nutritional value of pasta, pizza and various other indulgent baked goods. Lory® Starch Elara, a fibre-rich wheat starch, increases fibre content in products, while the wheat-based Lory® Protein range further boosts protein levels. Manufacturers can easily adapt to current market trends, for example, for protein-rich baked goods[1], by using these ingredients to create products with an enhanced nutritional profile. Thanks to their unique technological properties, these ingredients can also optimise taste and texture, and ensure a smooth production process.
Lory® Starch Elara has a fibre content of 90 per cent and is largely indigestible by the human body. By partially replacing flour or semolina, manufacturers can produce high-fibre baked goods such as muffins, toast and pizza, as well as pasta products with a lower carbohydrate content. As fibre contains only about 2kcal/g compared to 4kcal/g for carbohydrates, overall calorie count can be significantly reduced using Lory® Starch Elara. The 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, as well as the extruded Lory® Tex Powder. They are high in protein and neutral in taste, making them ideal for protein enrichment in baked goods such as bread, pizza, biscuits and cookies, as well as 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,” explains Birgit Grünloh, Product Manager for Baked Goods & Pasta. ”Demand for protein-rich, baked goods is particularly strong right now, too, as revealed by Innova Market Insights. With our multifunctional ingredients, manufacturers can easily jump on the bandwagon. Without altering the production process or compromising on quality, they can create end products that are both nutritionally and sensorially superior.”
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