Cereal Chem 52:812 - 822.  |  VIEW ARTICLE
Effects of Processing on the Baking Quality of Wet Alkaline Process Wheat Protein Concentrate.

A. A. Betschart, R. M. Saunders, M. M. Bean, and G. O. Kohler. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Baking studies were conducted with wheat protein concentrates prepared by a wet alkaline process (WAP- WPC). The acid (pH 5.0) or heat (85 C) precipitated WAP-WPC which were either freeze-, spray-, or drum-dried were included in pup loaves as 10 to 20% replacement of the flour by weight. With the addition of either 3% fat or 0.5% sodium stearoyl-2-lactylate (SSL) to loaves containing 10% WAP-WPC, the acid precipitates performed better than the heat precipitates, and drum-dried WAP-WPC performed better than spray-dried which, in turn, was superior to the freeze-dried protein concentrate. Loaves baked with 3% fat were either equivalent or superior to those which included 0.5% SSL. The specific loaf volumes of the loaves baked with 10% drum-dried WAP-WPC were equal to or greater than 90% of that of the wheat flour control and higher than that of loaves which included 10% soy flour. Protein content of the loaves was increased by approximately 26, 41, and 57% when drum-dried WAP-WPC replaced 10, 15, and 20% of the flour, respectively.