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HWG 2009™ is a lightly hydrolyzed wheat protein rich in peptide-bonded glutamine.

Ingredient Name: Wheat Protein Hydrolysate

Functions: Dough Conditioner

End Uses: Bagels, Biscuits, Bread, Energy Bars, Muffins, Pizza, Rolls

    Knowde Enhanced TDS

    Identification & Functionality

    Food Ingredients Functions
    Ingredients
    Wheat Protein Hydrolysate
    Technologies

    Features & Benefits

    Benefits
    • Produced by a unique manufacturing process, HWG 2009™ possesses good solubility and a non-bitter flavor profile, making it an ideal ingredient for nutritional sport products.
    • Additionally, HWG 2009™ acts as a dough conditioner in bakery applications by reducing mix time and improving dough extensibility.
    Product Features

    Glance

    • Enhances nutritional profile
    • Reduces mix time
    • Increases dough extensibility

    Applications & Uses

    Applications

    Bakery Products

    Batters and Mixes

    Breads, Rolls, Bagels, Biscuits and Muffins

    Pizza Crust

    Nutritional Bars and Drinks

    Instant Drinks/Energy Bars