Cereal Chem 62:293-300   |  VIEW ARTICLE
The Effect of a Yeast Protein Concentrate and Some of Its Components on Starch Extrusion.

C. S. Lai, A. B. Davis, and R. C. Hoseney. Copyright 1985 by the American Association of Cereal Chemists, Inc. 

A protein concentrate extracted from brewers' yeast was fractionated. The fractions were added to wheat starch and extruded under high temperature and pressure. Expansion, breaking strength, and bulk density of the extrudates were measured and related to the amounts of intact and fractionated yeast protein added. Results indicated that breaking strength of extrudates could not be related to expansion. Also lipids bound to the yeast protein were found to be functional components in the extrusion of wheat starch and yeast protein concentrate.