Cereal Chem 48:699 - 705.  |  VIEW ARTICLE
Supplemental Effect of Wheat Protein Concentrate on the Protein Quality of White Wheat Flour.

G. S. Ranhotra, F. N. Hepburn, and W. B. Bradley. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

The effect on protein quality of incorporating increasing increments of wheat protein concentrate into white wheat flour was studied in the resultant blends and in breads prepared from each blend. Effects of protein concentrate on dough properties and baking characteristics were also examined. Substitution of flour with 0, 15, 30, and 45% of protein concentrate progressively lowered dough stability and adversely affected bread volume, texture, grain, and break and shred. Such substitution, however, resulted in a gradual but significant increase in food intakes, weight gains, and liver weights of weanling rats fed 10% protein diets prepared from substituted flour. For each 15% substitution of flour with protein concentrate, corrected protein efficiency ratio (PER) increased by about 0.2 (PER of flour, 0.9). Also, the net utilization of protein consumed by the animals increased progressively. The results of animal studies also revealed the loss of protein quality during baking in magnitudes which increased with the amount of protein concentrate in the blend. All essential amino acids except tryptophan showed some destruction during baking, which was more severe, ironically, for the amino acids most limiting in wheat protein, namely, lysine, threonine, etc.