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Question: Wheat Protein Isolate: Too good to be true?



 
 
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  #1  
Old January 29th, 2004, 03:28 AM
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Default Question: Wheat Protein Isolate: Too good to be true?

I've seen this product for sale on some low carb websites
(e.g.: http://tinyurl.com/yq7oa)

The claims are that it has 1.5g total carbs per cup and .5 grams of fiber,
or net ONE GRAM of carbs per cup -- and that it can be substituted full
strength for flour and/or wheat gluten in any recipe to make truly low-carb
breads, cookies, etc.

What's the catch ... other than the fact that it's $25.00 for 5 pounds? If
this product really works as advertised, why haven't we seen *truly*
low-carb bakery goods on the commercial market made with Wheat Protein
Isolate (cookies, cakes, muffins, breads, etc.). Seems to me this would be
so much of a breakthrough in low carb baking that it would be headlines. Or
is it just the extremely high cost that is prohibitive from making it a true
everyday low-carb flour substitute ?

Enquiring minds want to know ..........

--
Peter
website: http://users.thelink.net/marengo


  #2  
Old January 29th, 2004, 03:58 AM
Pat Paris
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Default Question: Wheat Protein Isolate: Too good to be true?

On Thu, 29 Jan 2004 02:28:42 GMT, marengo wrote:

The claims are that it has 1.5g total carbs per cup and .5 grams of fiber,
or net ONE GRAM of carbs per cup -- and that it can be substituted full
strength for flour and/or wheat gluten in any recipe to make truly low-carb
breads, cookies, etc.

I have just started using wheat protein isolate and my initial
reaction is positive. However, I do not believe it can be used as a
100% replacement for flour. I admit I have not tried this and I would
like to hear from anyone who has.

What's the catch ... other than the fact that it's $25.00 for 5 pounds? If
this product really works as advertised, why haven't we seen *truly*
low-carb bakery goods on the commercial market made with Wheat Protein
Isolate (cookies, cakes, muffins, breads, etc.).

I have seen WPI used in several low carb products, but almost always
in combination with gluten and wheat flour. That is how I am using it
and so far so good.
  #3  
Old January 29th, 2004, 04:03 AM
emkay
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Default Question: Wheat Protein Isolate: Too good to be true?

On Thu, 29 Jan 2004 02:28:42 GMT, marengo wrote:

I've seen this product for sale on some low carb websites
(e.g.: http://tinyurl.com/yq7oa)

The claims are that it has 1.5g total carbs per cup and .5 grams of fiber,
or net ONE GRAM of carbs per cup -- and that it can be substituted full
strength for flour and/or wheat gluten in any recipe to make truly low-carb
breads, cookies, etc.

What's the catch ... other than the fact that it's $25.00 for 5 pounds? If
this product really works as advertised, why haven't we seen *truly*
low-carb bakery goods on the commercial market made with Wheat Protein
Isolate (cookies, cakes, muffins, breads, etc.). Seems to me this would be
so much of a breakthrough in low carb baking that it would be headlines. Or
is it just the extremely high cost that is prohibitive from making it a true
everyday low-carb flour substitute ?

Enquiring minds want to know ..........


When I've tried to substitute it full strength for flour I've had mixed
success with it. Cookies and pizza dough were a disaster: the cookies were
flat as pancakes and salty; the pizza dough was very gluey. Pumpkin cake,
on the other hand, was terrific (recipe posted previously --
http://www.google.com/groups?q=choco...4ax.com&rnum=2.
) From BG tests I did after the cake, I'm inclined to believe the 1.5-g
carb label: solid 80's every 15 minutes for 3 hours.

If you decide to try it, be aware that it turns into almost-cement when it
gets wet. The first time I used it, I just put all of the mixing bowls and
utensils into the sink, sprayed with water, and then had to spend hours
with scouring pads removing cement from everything. On all of my later
baking attempts with it, I've thoroughly wiped every bowl, measuring cup,
and spoon clean with paper towels before washing; that helps a lot.

Also, the WPI requires double or triple sifting. And it's so fine that
it's a lot of work to sift -- it takes much more effort than regular flour.

And it has a tendency to burn easily, too, if not covered.

Em
  #4  
Old January 29th, 2004, 04:56 AM
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Default Question: Wheat Protein Isolate: Too good to be true?

emkay wrote:
| On Thu, 29 Jan 2004 02:28:42 GMT, marengo wrote:
|
|| I've seen this product for sale on some low carb websites
|| (e.g.: http://tinyurl.com/yq7oa)
||
|| The claims are that it has 1.5g total carbs per cup and .5 grams of
|| fiber, or net ONE GRAM of carbs per cup -- and that it can be
|| substituted full strength for flour and/or wheat gluten in any recipe to
|| make truly low-carb breads, cookies, etc.
||
|| What's the catch ... other than the fact that it's $25.00 for 5 pounds?
|| If this product really works as advertised, why haven't we seen *truly*
|| low-carb bakery goods on the commercial market made with Wheat Protein
|| Isolate (cookies, cakes, muffins, breads, etc.). Seems to me this would
|| be so much of a breakthrough in low carb baking that it would be
|| headlines. Or is it just the extremely high cost that is prohibitive
|| from making it a true everyday low-carb flour substitute ?
||
|| Enquiring minds want to know ..........
|
| When I've tried to substitute it full strength for flour I've had mixed
| success with it. Cookies and pizza dough were a disaster: the cookies
| were flat as pancakes and salty; the pizza dough was very gluey. Pumpkin
| cake, on the other hand, was terrific (recipe posted previously --
|
http://www.google.com/groups?q=choco...or:emkay& hl=
en&lr=&ie=UTF-8&oe=UTF-8&c2coff=1&selm=5irtvvk1rjp7ug49nu3r1uqg425lbkvjqf %40
4ax.com&rnum=2.
| ) From BG tests I did after the cake, I'm inclined to believe the 1.5-g
| carb label: solid 80's every 15 minutes for 3 hours.
|
| If you decide to try it, be aware that it turns into almost-cement when it
| gets wet. The first time I used it, I just put all of the mixing bowls
| and utensils into the sink, sprayed with water, and then had to spend
| hours with scouring pads removing cement from everything. On all of my
| later baking attempts with it, I've thoroughly wiped every bowl,
| measuring cup, and spoon clean with paper towels before washing; that
| helps a lot.
|
| Also, the WPI requires double or triple sifting. And it's so fine that
| it's a lot of work to sift -- it takes much more effort than regular
| flour.
|
| And it has a tendency to burn easily, too, if not covered.
|
| Em

Thanks for the valuable info, Em. I think I'm going to order some and give
it a try. Seems like it would be ideal for LC pancakes -- doesn't matter if
they come out flat

I was under the impression from the website where I saw it for sale that the
product was presifted. Guess not, huh? And thanks for the tips on cleanup.
Guess if it doesn't work out for my low-carb baking recipes, I can use it
for grout.

--
Peter
website: http://users.thelink.net/marengo


  #5  
Old January 29th, 2004, 05:06 AM
Tee King
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Default Question: Wheat Protein Isolate: Too good to be true?

On Wed, 28 Jan 2004 22:03:30 -0500, emkay
tripped the light fantastic, then quipped:

8- - -8Results snipped8- - -8

I agree with Em's glue/cement comparison in cleanup; I performed my
first "experiment" with WPI today, and still have a sticky paste on my
rings. However comma...

I wanted a true representation of what this "flour" would do as a
stand-alone product, without mixing it with other products. I made a
single pie crust (one cup of WPI, 1/2 stick of butter, two packets of
Splenda, and 2 Tbs. water). It was harder to cut the butter into the
flour (I'm awaiting delivery of a new food processor, so this step was
done by hand). Not impossible, and not really difficult, but not as
easy as mixing butter with regular flour. WPI requires less liquid in
recipes, and two Tbs. of water were sufficient. I lightly dusted the
counter with WPI and proceeded to roll out the pastry dough. It
rolled out extremely well, but because of its stickiness, it stuck to
the counter. So, I scraped it up, used more WPI on the counter and
rerolled the dough. I had great results as long as I used sufficient
layer of WPI on the countertop.

I didn't take notice of how long I baked it (on an ungreased,
non-stick cookie sheet at 325 degrees); I just removed it when I
thought it was done. The edges are crisp and flaky, but the interior
is a bit chewy. I think if I hadn't rolled it out a second time, it
would have been flakier throughout. The whole is a bit more greasy
than using regular flour, but not overly so. However, the taste is
MUCH better than any LC baking mixes or soy flour I've used.

The next time I make a pie crust, I'll probably use half WPI and half
other flour...perhaps oat flour. All in all, I was pleased with the
results, but clean-up, as Em stated, was a bear. The flavor makes up
for it, though, especially when compared to some of the other LC
products available.

Yes, the product is expensive, but at a cost of $10.99 for 16 cups
(two pounds), it's considerably more reasonable than other baking
mixes, with a much improved flavor, in my opinion. Add in the
shipping rates (slightly higher as the WPI is available only through a
co-op) and the price is increased, but still within a comparable range
compared to smaller boxed mixes. My husband was also wondering why
other companies haven't used WPI as a main ingredient. I can't answer
that, except to offer that, perhaps, producing products with it tends
to gum up their machines? The web page (www.lowcarber.com) says that
adding 1/2 tsp. of cornstarch might improve the texture...it might
keep it from being so sticky. Still, I'm pleased with the one thing
I've made so far. I'll try to post my future results, but I won't be
baking often; one pie crust, even at less than 3 grams of carbs total,
will last me a while.

·.·´¨ ¨)) :¤:
¸.·´ .·´¨¨))
Tee
((¸¸.·´ ..·´
:¤: ((¸¸ ·.·

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  #6  
Old January 29th, 2004, 05:15 AM
Tee King
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Default Question: Wheat Protein Isolate: Too good to be true?

On Thu, 29 Jan 2004 04:06:47 GMT, in alt.support.diet.low-carb you
wrote:

I wanted a true representation of what this "flour" would do as a
stand-alone product, without mixing it with other products. I made a
single pie crust (one cup of WPI, 1/2 stick of butter, two packets of
Splenda, and 2 Tbs. water).


Oops! Make that one stick, or 1/2 cup of butter, not 1/2 stick.
Sorry about that.

·.·´¨ ¨)) :¤:
¸.·´ .·´¨¨))
Tee
((¸¸.·´ ..·´
:¤: ((¸¸ ·.·

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  #7  
Old January 29th, 2004, 05:45 AM
emkay
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Default Question: Wheat Protein Isolate: Too good to be true?

On Thu, 29 Jan 2004 04:15:30 GMT, Tee King
wrote:


I wanted a true representation of what this "flour" would do as a
stand-alone product, without mixing it with other products. I made a
single pie crust (one cup of WPI, 1/2 stick of butter, two packets of
Splenda, and 2 Tbs. water).


Oops! Make that one stick, or 1/2 cup of butter, not 1/2 stick.
Sorry about that.


I've had trouble getting butter amounts right with WPI. The first time I
tried making cookies with it, I used the regular butter amount in the
recipe, and they were a flat, greasy mess. (I tried two types: chocolate
chip, and snickerdoodles.) I tried again, with half the amount of butter.
The snickerdoodles were still a molten pile of buttergoop. The chocolate
chip ones were slightly better, but still flat and burnt at the edges. I
took the remaining batter and put it into small 8x8 pans to see what would
happen. The snickerdoodle batter was beyond saving, but the chocolate chip
one (made with homemade SF choc chips) turned out into an almost-edible
blonde-brownie type thing. A little dry and salty, but chocolate can cover
a multitude of sins, so I decided to keep it rather than toss it with all
the other failures. I cut them into little squares and put them in the
freezer; I eat one every few weeks. (This was around Thanksgiving that I
made them; there are still quite a few left.)

The pizza dough attempt was just a few days ago. I tried modifying the
"European Style Bread" recipe from the recent "Why Won't My LC Bread Rise"
thread. On the first attempt I used 1/4 cup vital wheat gluten and 3/4 cup
WPI; all other ingredients as specified in the recipe (including 2 T melted
butter). It came out buttery-slimy and too eggy. On the 2nd attempt, I
decided to leave out the eggs and butter altogether; also, I was out of VWG
so used just WPI. That was the one that was very gluey -- so much so that
I'm surprised my hands aren't still stuck in the bowl. It was impossible
to get it into a pizza shape; I ended up with a dozen little individual
pizza blobs instead. (My poor husband ends up eating a lot of failed
experiments...)

I've still got three pounds of it left to play with, though. I might be
tempted give up on it if the pumpkin cake hadn't turned out so well, but
since it did, I know there's hope for it. 'Course it would help if I knew
how to cook.

Em
  #8  
Old January 29th, 2004, 06:05 AM
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Default Question: Wheat Protein Isolate: Too good to be true?

Tee King wrote:
.. Still, I'm pleased with the one thing
| I've made so far. I'll try to post my future results, but I won't be
| baking often; one pie crust, even at less than 3 grams of carbs total,
| will last me a while.

Thanks for the post, Tee. 3g for a whole pie crust brings all kinds of
possibilities to mind! Pork pie?! And can the WPI be use as a gravy
thickener? hmmmmmm...
--
Peter
website: http://users.thelink.net/marengo


  #9  
Old January 29th, 2004, 06:10 AM
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Default Question: Wheat Protein Isolate: Too good to be true?

emkay wrote:
|
| The pizza dough attempt was just a few days ago. I tried modifying the
| "European Style Bread" recipe from the recent "Why Won't My LC Bread Rise"
| thread. On the first attempt I used 1/4 cup vital wheat gluten and 3/4
| cup WPI; all other ingredients as specified in the recipe (including 2 T
| melted butter). It came out buttery-slimy and too eggy. On the 2nd
| attempt, I decided to leave out the eggs and butter altogether; also, I
| was out of VWG so used just WPI. That was the one that was very gluey --
| so much so that I'm surprised my hands aren't still stuck in the bowl.
| It was impossible to get it into a pizza shape; I ended up with a dozen
| little individual pizza blobs instead. (My poor husband ends up eating a
| lot of failed experiments...)
|
| I've still got three pounds of it left to play with, though. I might be
| tempted give up on it if the pumpkin cake hadn't turned out so well, but
| since it did, I know there's hope for it. 'Course it would help if I knew
| how to cook.
|
| Em

Just think ... if the recipe could be perfected for the pizza dough (1 or 2
carbs for the whole thing?) ... that stuff would be worth more than its
weight in gold to low carbers!!!
--
Peter
website: http://users.thelink.net/marengo


  #10  
Old January 29th, 2004, 06:26 AM
Tee King
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Posts: n/a
Default Question: Wheat Protein Isolate: Too good to be true?

On Thu, 29 Jan 2004 05:05:26 GMT, marengo tripped the light
fantastic, then quipped:

Tee King wrote:
. Still, I'm pleased with the one thing
| I've made so far. I'll try to post my future results, but I won't be
| baking often; one pie crust, even at less than 3 grams of carbs total,
| will last me a while.

Thanks for the post, Tee. 3g for a whole pie crust brings all kinds of
possibilities to mind! Pork pie?! And can the WPI be use as a gravy
thickener? hmmmmmm...


The web site states that it can't be used as a thickening agent, and
I've never used the other products available for that, so I'm not much
help, sorry. As for your pork pie...I make a meat pie with seasoned
hamburger (and previously diced new potatoes) that my husband and I
like awfully well. I think my WPI pie crust recipe, after a little
fine tuning, will work well. All in all, I think the WPI shows a lot
of promise, as long as one doesn't expect an *exact* duplicate of a
recipe using a carb-laden flour. I suppose it will just take time in
learning how to bake with it.

·.·´¨ ¨)) :¤:
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Tee
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:¤: ((¸¸ ·.·

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