Pea protein in a yeast dough. No rise in oven?
Spent whole week making no rise no kneed pizza dough (1.5Tbsp yeast + 1.5 cup water + 4 cups flour etc). Gets pretty puffy in the oven.
Today tried adding pea protein (70g, but with less flour to achieve same level of sticky consistency) and it completed killed it rising in the oven.
Too much pea protein or some properties of pea protein specifically? Besides being pretty fibery it seems pea protein also binds water easily.
Best Answer
The use of legume flours like pea flour is known to compromise gluten formation in the dough, leading to poor gas retention. See, for instance, this article on the use of gram flour in wheat bread. It's not clear from your question what percentage of pea flour you're using, but based on that data I wouldn't advise more than ten percent. You could try adding additional wheat gluten to the dough to compensate. You should also be measuring by relative mass, not by how 'sticky' the dough feels.
Pictures about "Pea protein in a yeast dough. No rise in oven?"
Why did my yeast not rise?
The liquid was too hot, or not hot enough. The water temperature should be between 110 - 115 F degrees. If your liquid is too hot (i.e. boiling) it will kill the yeast and prevent the rise. If it's not hot enough, the yeast won't have the heat needed to bloom.Keto Bread with Flaxseed and Pea Protein | Nut Free
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Meruyert Gonullu, Katerina Holmes, Katerina Holmes, Angela Roma