Safflower protein isolates: Functional properties in simple systems and breads
1979
Betschart, A.A. | Fong, R.Y. | Hanamoto, M.M.
Safflower meals provide a potential protein source for use in developing countries. The functional properties of safflower protein isolates (SPI) include nitrogen solubility, foaming capacity, emulsification activity, water and fat binding capacities, and bread baking quality. These properties indicate that SPI may have potential applications in beverages, soluble protein concentrates, meat products, salad dressings, aerated foods, surface active agents, batters and doughs, and in flavor retention or imparting moisture to foods. Methods of extraction, precipitation, neutralization and drying affect the functional properties and performance of SPI. Breads made with 5 and 10% SPI resulted in increased protein values of 25 and 50%, respectively. Thus, substitutions of small levels of SPI for wheat flour greatly increase the protein content of breads.
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