Cereal Chem 58:441 - 443.  |  VIEW ARTICLE
Single-Cell Protein Substitution in a Bread System: Rheological Properties and Product Quality.

T. A. Volpe and M. E. Zabik. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

The effects of substitution of 0, 3, 6, and 12% single cell yeast protein (SCP) were observed in a hard red spring wheat dough. Use of oxidants, a conditioner, a salt, and heating of the protein were evaluated as methods of reducing the deleterious effects of the SCP. SCP substitution at the 3% level yielded farinograph, extensigraph, and baking results similar to those of the untreated system. Addition of sodium stearoyl lactylate to the 3% SCP dough resulted in the most acceptable product according to sensory scores. High levels of SCP (6 and 12%) caused considerable decreases in dough quality, with the 12% SCP dough being very poor in performance. The 6 and 12% SCP doughs displayed particularly high farinograph absorptions, shortened farinograph stabilities, and decreased extensigraph resistence to extension and extensibilities. The quality of bread containing 6% SCP was fair and of the 12% SCP product, poor. Addition of oxidant or conditioner, individually or in combination with the salt or heat treatments, resulted in improved performance of the 6% SCP dough system.