FIELD: food industry.
SUBSTANCE: invention relates to food industry. Characterisation of the protein composition containing wheat protein partly hydrolysed by fermentative way is as follows: 20% - 80 wt % of the proteins have molecular weight equal to 25 kDa or more, 8 wt % or less have molecular weight equal to 1.4 kDa or less; the composition has nitrogen solubility index equal to 90% or more at pH 1 - 10 and hydrolysis degree equal to 3 - 8. Additionally a method for production of such composition is disclosed involving production of a suspension having hydrolysis degree equal to 3 - 8, determination of pH, correction of the suspension pH and separation of the suspension water-soluble part. The composition is applied as a milk substitute and a component of nutritive additives, sport beverages or food products including beverages.
EFFECT: invention allows to produce a composition of wheat proteins having properties identical to those of milk whey protein at least in terms of solubility and average molecular weight.
10 cl, 8 tbl, 5 ex
