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Old 02-04-2006, 04:18 PM   #1
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Wheat Protein Isolate ?

Can you bake with this? Can you sub it cup for cup when a recipe calls for four?

Which is the best the Wheat Protein Isolate 5000 or 8000.

Thanks for any help

Beth in MN
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Old 02-05-2006, 06:21 AM   #2
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I use WPI in baking yeast bread as it retains some of the properties of wheat. I use a combination of WPI, Vital wheat gluten and WW flour for bread baking to come out with an ECC of 6 per slice and a taste and texture close to "real" bread. I haven't tried it in things with baking powder yet, but I think it should work fine. The kind you use depends on what you want it to do. For yeast baking, WPI 8000 is best and is the only one I use. You can see a description at http://www.netrition.com/lifesource_...tein_page.html
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Old 02-05-2006, 11:10 AM   #3
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It's not a cup for cup sub for flour... it definitely needs other ingredients with it.

I like using WPI, almond flour and milk & egg protein or oat fiber (depending on what I'm making) as a sub for flour.
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Old 02-05-2006, 11:59 AM   #4
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Quote:
Originally Posted by belfrybat
I use WPI in baking yeast bread as it retains some of the properties of wheat. I use a combination of WPI, Vital wheat gluten and WW flour for bread baking to come out with an ECC of 6 per slice and a taste and texture close to "real" bread. I haven't tried it in things with baking powder yet, but I think it should work fine. The kind you use depends on what you want it to do. For yeast baking, WPI 8000 is best and is the only one I use. You can see a description at http://www.netrition.com/lifesource_...tein_page.html
Any chance you'd share your recipe? 6 carbs is darn good for a good tasting bread.

And do you make in bread machine? Do you stop after a quick knead and bake conventionally?
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Old 02-05-2006, 12:01 PM   #5
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Quote:
Originally Posted by dizneegirl
It's not a cup for cup sub for flour... it definitely needs other ingredients with it.

I like using WPI, almond flour and milk & egg protein or oat fiber (depending on what I'm making) as a sub for flour.
IMWTK!!!!!!

Recipes???? Thanks.

Like what kind of things. . .breading or baking?

I use WPI in biscotti, great success, and have used it in bread with carbalose, did like it, but not perfect, IYKWIM!

Dang, I am just stringin' together capital letters. . .sorry
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Old 02-06-2006, 03:42 PM   #6
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Thanks for the info and I would love any recipes you could share.

Thanks, Beth in MN
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Old 02-08-2006, 03:54 PM   #7
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Here's a thread full of recipes: WPI Recipes

You can probably find more if you do a search on the Recipe Help board, or possibly even in the Recipe Room for WPI or wheat protein isolate.



Edited to add...

These are absolutely sinful: LC Congo Bars

Last edited by dizneegirl; 02-08-2006 at 03:57 PM..
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Old 02-09-2006, 07:27 AM   #8
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Thanks disneegirl, that helps a bunch.

Bumped the thread up.
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Old 02-09-2006, 12:53 PM   #9
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Quote:
Originally Posted by belfrybat
I use WPI in baking yeast bread as it retains some of the properties of wheat. I use a combination of WPI, Vital wheat gluten and WW flour for bread baking to come out with an ECC of 6 per slice and a taste and texture close to "real" bread. I haven't tried it in things with baking powder yet, but I think it should work fine. The kind you use depends on what you want it to do. For yeast baking, WPI 8000 is best and is the only one I use. You can see a description at http://www.netrition.com/lifesource_...tein_page.html
Can you share the recipe please?

What is WW flour?
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