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The quality parameters of sponge cake supplemented with soy protein concentrate (SPC) were evaluated.The addition of SPC to wheat flour increased the protein content and alk. water retention value, but decreased the sedimentation value.Protein content had a pos. correlation with the alk. water retention value, and a neg. correlation with the sedimentation value.The higher the concentration of SPC, the higher the RVA pasting temperature and the lower the viscosity.Increasing the level of SPC in flour led to a decrease in mixogram peak time, whereas peak height, width at peak, and width at 8 min progressively increased.As the amount of SPC increased in the formulation, the pH and sp. gr. of cake batter increased, whereas the volume and sp. volume of sponge cake decreased.The total isoflavones content in SPC increased after heat treatment.The hardness, gumminess, and chewiness increased progressively in accordance with increasing level of SPC.

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