Hueyduck wrote:
Bill O'Meally a écrit :

I did not like the texture
the first time I made it, so I substituted some wheat protein isolate
for some of the flax meal. This added protein allowed me to cut back on
the eggs. Here's the recipe with my changes.
-
Isn't wheat protein simply... gluten? )
In that case, I have some, and I might try your recipie.

Products with wheat protein vary from "protein isolate" that's as close
to 100% as inexpensive refinement methods can get it, down to "high
protein flour" that is milled to increase the parts of the seed that
have the protein.

When milling wheat one option is to separate it into a high protein part
and a low protein part. The low protein part is "cake flour" or "pastry
flour" that bakes up more fluffy so it gets used in deserts. The high
protein part still has a low percentage of protein compared to isolate.
It's used in baking to make bread because of its higher relative gluten
content.

Anyways, since the flax is there to add fiber and we're talking a
protein substitute for the flour, a wide range of products are likely to
work to produce an okay bread.