Pumpkin and canola seed proteins and bread quality
1999
Mansour,E.H. | Dworschák,E. | Pollhamer,Zs. | Gergely,¦. | Hóvári,J.
Incorporation of pumpkin seed meal, pumpkin protein concentrate and canola protein concentrate and isolate in the production of breads was evaluated.Pumpkin seed meal and protein concentrate and canola protein concentrate and isolate can be added to wheat flour up to 18% protein concentration, while pumpkin protein isolate can be added to wheat flour up to 22% protein concentration without a detrimental effect on dough or loaf quality.Further incorporation larger than 18 and 22% protein concentration yielded dense, compact unacceptable breads.The addition of pumpkin and canola proteins increased the protein, lysine and mineral (Ca, P, Cu, Fe and Mg) contents of the breads by 11-38%, 90-200% and 70-135%, respectively.
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