| Résumé | An air-classified pea protein concentrate (PPC) was blended with cheddar cheese whey (W). The resulting pea protein concentrate-cheese whey (PPCW) blend was given a low heat (LH) treatment at 63 C for 30 min or a high heat (HH) treatment at 85 C for 20 min and then concentrated and spray-dried. A third blend was prepared by giving only the W an HH treatment before blending it with the PPC. Samples of LH-PPC, HH- PPC, LH-W, and HH-W were prepared separately under similar conditions. The functional properties of PPCW blends were compared with those of LH-PPC, HH-PPC, LH-W, HH-W, two commercial nonfat dry milks (NDM) given low and high heat treatment, and two commercial soy-whey blends. The foregoing samples were also compared as bread ingredients. Among the blends, LH-PPCW had higher water hydration capacity, oil absorption, oil emulsification, and greater foam stability than did the two NDM or the soy-whey blends. Loaf characteristics of breads containing 6% LH-PPCW were equivalent to those of breads containing NDM and were slightly better than those of breads containing soy-whey blends. Sensory evaluation showed no significant difference in flavor between breads containing LH-PPCW, HH-NDM, and the soy flour-whey blend. |
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