Please view the following studies and presentations for our innovative products:
Arise® Overview Booklet
This booklet details the properties as well as functional and cost-saving benefits of MGP's Arise® line of wheat protein isolates in bakery and other flour-based food formulations. The booklet contains extensive data and results from functional and performance tests performed by both external and internal scientific resources.
Functionality and Properties of Wheat Protein Isolates
This presentation highlights the properties and functionality of wheat protein isolates, as well as the benefits of the Company’s line of Arise® wheat protein isolates.
Evaluation of Wheat Protein Isolate in Sponge and Dough White Pan Bread
This study shows the effect on mixing time, loaf quality and shelf life of two wheat protein isolates, Arise® 5000 and Arise® 6000, in sponge and dough white pan bread.
High-Protein Reduced-Carbohydrate Bakery Products
This patent provides a summary of the invention that generally pertains to improved bakery product, particularly wheat-containing bakery products and doughs, having higher protein and reduced carbohydrate contents when compared with similar, more traditional bakery products and doughs. Products according to the invention comprise a first protein source along with a second proteinaceous ingredient and, optionally, a quantity of resistant starch.
Modification of Wheat Proteins
This presentation showcases the types of modified proteins, relevant methods of protein modification, as well as why proteins are modified.
Case Studies on Wheat Protein Isolates
These case studies demonstrate the efficacy of the Arise® product, the Company's wheat protein isolate, in commercial bakery applications, such as sourdough bread, hamburger buns, Italian bread, natural sour bread, English muffins and hot dog buns.
Effect of Gluten Fractions in Reducing Microwave-Induced Toughness of Bread and Buns
This study examines whether modified wheat proteins would effectively alter the gluten network in bread products and thereby reduce microwave-induced toughness.
Wheat Protein Isolates and Their Modified Forms and Methods of Making
This patent provides a summary of the process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from starch, the gluten process equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group consisting of high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids ejecting centrifuge downstream and combinations thereof.
Fibersym® RW Overview Booklet
This comprehensive booklet details technical information including recent clinical studies that highlight the physiological benefits as well as functional qualities of Fibersym® RW, the company’s unique resistant wheat starch, in bakery and other flour-based food formulations.
Fibersym® RW a RS4 Type Resistant Wheat Starch
This presentation is an introduction to Fibersym® RW, the Company's Resistant Wheat Starch. The presentation outlines the historical account of starch indigestibility, RS4–Type resistant wheat starch (phosphated distarch phosphate) and mechanism of resistance to amylase digestion as viewed by SEM.
Overview of Fibersym® RW
This presentation is an overview of Fibersym® RW, the Company's resistant wheat starch. The presentation outlines Fibersym® RW as a dietary fiber source, glycemic response of Fibersym® RW, insulin response of Fibersym® RW and other physiological benefits, as well as the functional benefits of Fibersym® RW.
Food Grade Starch Resistant to Alpha-Amylase and Method of Preparing the Same
This patent provides a summary of the invention of chemically modified RS4 starches which have a high degree of resistance to alpha-amylase digestion and can serve as dietary fiber sources and low calorie food additives in products such as breads or crackers, as well as other flour based foods.
Different Resistant Starches Elicit Different Glucose Responses
This clinical study highlights the different glucose responses in humans elicited from different types of resistant starches. On three separate occasions, eleven healthy subjects randomly consumed solutions containing 30 grams of either dextrose (DEX), resistant starch type 2 (RS2) or cross-linked resistant wheat starch type 4 (RS4XL). After all occasions, the glucose level of each subject was measured for two hours following the consumption.
Modification of Starch
This presentation describes the limitations of unmodified starches, reasons for starch modification, types of modified starches and regulations governing the use of modified starches as food additives.
Consumption of Cross-Linked Resistant Starch on Glucose and Insulin Responses in Humans
This study compares the postprandial glycemic and insulinemic responses to nutrition bars containing either cross-linked RS type 4 (RS4XL) or standard wheat starch in normoglycemic adults.
In Vitro Digestion of RS4 Type Resistant Wheat and Potato Starches and Fermentation of Indigestible Residues
In this study, RS4-type resistant wheat starch (RWS) and resistant potato starch (RPS) were subjected successively to in vitro digestion with pepsin and pancreatin-bile, and the indigestible residues (82.1% db and 74.1% db, respectively) were recovered and subsequently fermented by in vitro techniques using fresh human fecal microbiota as inoculum.
Resistant Starches Have Differential Effects on the Composition of the Fecal Microbiota
This study demonstrates the functional differences that RS types 2 (RS2) and 4 (RS4) have on human fecal microbiota composition, indicating that the chemical structure of resistant starch (RS) determines its accessibility by groups of colonic bacteria.
Formulation of High-Protein, High-Fiber Reduced Calorie Breads
This study evaluates breads formulated with high-protein, high-fiber (low-carbohydrate) ingredients. In addition to this study, popular diet plans for weight control, the role of carbohydrates in obesity and diabetes, government regulations on carbohydrate labeling, ingredients for low-carbohydrate formulations, and food processing adjustments in the production of low-carbohydrate foods are discussed in this download.
Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality
This study determined the effect of two forms of cross-linked and pregelatinized cross-linked RS, Fibersym® RW (Fsym) or FiberRite® RW (FRite), respectively, from wheat on dough and tortilla quality and acceptability. Physical and rheological properties of dough and tortillas, and sensory profile of tortillas were evaluated. Refined wheat tortillas with 0% (control) to 15% RS (flour basis) were made using a standard baking process, as well as tortillas with 100% whole white wheat.
Increasing Dietary Fiber in Foods
This study highlights the use of phosphorylated cross-linked resistant starches as a highly concentrated form of dietary fiber without negatively impacting organoleptic and textural properties across a wide range of food applications.
Functionality of Modified Wheat Starch
This presentation highlights the unique features and benefits of wheat starch, as well as the various uses of wheat starch in food applications.
Physicochemical and Functional Properties of Wheat Starch
This study highlights the structure and myriad properties of wheat starch in various food systems. Granule shape, size, and color, plus the proportion of A- and B-granules, amylose content, and molecular structure largely determine its functionality in food. The role of wheat starch is portrayed in three categories of flour-based foods that differ in water content. Wheat starch influences the appearance, cooking characteristics, eating quality, and texture of pasta and noodles, and its role is more than a filler in yeast-leavened bread products. Recent developments in the properties and applications of commercially important wheat pyrodextrins and RS4-type resistant wheat starches are reported, along with their use to produce fiber-fortified foods. Gluten-free foods are also discussed.
White Pan Bread and Sugar Snap Cookies Containing Wheat Starch Phosphate A Cross-Linked Resistant Starch
This study shows that cross-linked resistant wheat starch (XL-RS4) can be incorporated in white pan bread with less than 15% loss of loaf volume when added at 10 to 50% flour replacement, provided gluten and yeast nutrients are added to the bread formula. Cross-linked resistant wheat starch can also be incorporated in sugar-snap cookies at levels up to 50% flour replacement without significantly changing the texture and the appearance of the cookies.
This presentation provides an overview of Optein™, the Company's lightly hydrolyzed wheat protein. The presentation focuses on the applications and benefits of Optein™.
Overview of TruTex™ a Textured Wheat Protein
This presentation is an overview of TruTex™, the Company's textured wheat protein. The presentation focuses on the use and applications of TruTex™ in meat and food systems.
Properties and Applications of Texturized Wheat Gluten
This study highlights the properties of texturized wheat gluten, the use in nutritional products, meat extension, as well as vegetarian foods.