Articles

ATCHISON, Kan., October 28, 2003—Connoisseurs of south-of-the-border cuisine are in for a treat. MGP Ingredients, Inc. offers a series of specialty wheat-based ingredients for use in producing low-carbohydrate, high-protein flour tortillas that taste great.

Wheat protein isolates and wheat protein concentrates developed and produced by MGPI can be incorporated into tortilla formulations to reduce available carbohydrate levels while raising the protein content of the finished product. Formulations can be customized to match the manufacturer's desired results.

In addition to increasing protein performance, the company's protein isolates and concentrates also enhance the extensibility of dough and the rollability of tortillas. Increased fiber levels as well as reduced carbohydrates can be achieved using MGPI's resistant wheat starch, FiberStar™ 70.

Because they are wheat-based, the company's specialty proteins and resistant starch provide a natural fit with flour tortillas. As a result, tortillas made with these ingredients maintain desired taste and texture. Furthermore, improved shelf life stability can be achieved, resulting in softer, more pliable tortillas that can withstand the effects of staling for longer periods under normal conditions.

Free Food Ingredients Online Newsletter