AbstractThe significance of different dehydration methods for rice bran protein and soy protein coagulates on composition and functionality of the resulting protein concentrates was investigated. Minor compositional differences were found between the freeze‐, spray‐ or drum‐dried samples. Protein solubility data indicated limited effects of dehydration methods on heat coagulated samples but significant reduction of protein solubility by drum drying was found in the case of soy protein coagulated at room temperature. Water absorption capacity and emulsion properties were significant affected by dehydration methods but no consistent trends could be observed for fat absorption capacity. A significant increase of specific bread loaf volume, relaxation time of doughs and in some cases deformation of protein fortified samples was detected from freeze‐dried to drum‐dried samples. In general the effects of dehydration methods on protein functionality were more consistent for heat coagulated rice bran protein than for soy protein concentrates processed at ambient tem