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SUPPLEMENTATION OF ONE‐POUND LOAVES WITH WET ALKALINE PROCESS WHEAT PROTEIN CONCENTRATES: BAKING AND NUTRITIONAL QUALITY
Author(s) -
BETSCHART A. A.,
SAUNDERS R. M.,
HEPBURN F. N.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00731_41_4.x
Subject(s) - food science , chemistry , lysine , protein quality , wheat flour , amino acid , biochemistry
The baking properties, protein quantity and quality of 1–1b wheat flour loaves supplemented with 10–20% wet alkaline process wheat protein concentrate (WAP‐WPC) were studied. WAP‐WPC was isolated from a pH 9 extract of wheat millrun or shorts by either acid (HCl pH 5) or heat (85°C) and freeze, spray, or drum dried. Acceptable loaves were baked with spray‐ or drum‐dried preparations, with the drum dried, heat precipitated WAP‐WPC performing the best. The lysine content of the control bread, 112 mg/g N, was increased from 177 to 206 mg/g N with the incorporation of 10–20% WAP‐WK. Protein digestibility of loaves supplemented with WAP‐WPC prepared by various methods was ≥90% and the PER ranged from 1.3–1.7 as compared to 0.76 for the wheat flour control.