Processing and bread-making potential of proteins isolated from malted and non-malted pea seeds by ultrafiltration/diafiltration

The bread-making potential of a pea protein isolate produced by an ultrafiltration/diafiltration (UF/DF) process applied to malted seed has not been studied, to date. Thus, the objective of this work was to study the impact of supplementing breads, at a 10% level, with malted pea protein isolate produced by an UF/DF processes with a 50 kDa hollow fibers membrane. Malted pea protein isolate with approximately 90% of protein (dry basis) was obtained. Flour substituted with this isolate showed good bread-making potential allowing the production of bread with protein content over 20%, which was comparable to the protein content obtained for bread produced from non-malted pea protein isolate. The bread produced from malted pea protein isolate had a specific volume of 3.9±0.1 cm3 g-1 which was slightly lower than for the one produced from non-malted pea protein isolate (4.4±0.1 cm3 g-1) but comparable to the control bread produced from 100% refined bread flour (4.2±0.1 cm3 g-1). Color (L∗,a∗,b∗) of the crust and of the crumb of breads produced from UF/DF isolates was barely affected by the malting process but slightly differed from the color of bread produced from 100% refined bread flour.