BAKING PROPERTIES OF PLASMA-PROTEIN ISOLATE

0, 2, 4, 6, 8 and 10% of commercial bread flour (14.3% protein on a d.w.b.) were replaced with bovine plasma protein isolate (96% protein on a d.w.b.) in a short‐time dough bread making system. Loaf volume of the bread made with 2–6% PPI, was significantly higher than the control bread (100% wheat flour). Increasing levels of PPI darkened the crust and crumb colors and made the texture coarse and open. 2% of PPI produced bread with acceptable flavor and could increase the bread protein and lysine by 15% and 75% respectively compared to the control bread. 0, 10, 20 and 30% of commercial egg white solids were replaced with PPI in an angel food cake formula. Increasing levels of PPI lowered the foaming capacity, increased the specific gravity of the foam and decreased the volume of angel food cake. However, 30% PPI (70% egg whites) produced angel food cakes with acceptable flavor which were preferred to cakes containing 100% egg white. The foaming properties of PPI were affected by slight variations in its processing conditions because with certain batches of PPI, substitution levels of more than 30% gave acceptable angel food cakes. The functionality of PPI might be improved by more precise processing conditions. Copyright © 1979, Wiley Blackwell. All rights reserved