Pumpkin and canola seed proteins and bread quality

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...

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Bibliographic Details
Published inActa alimentaria (Budapest) Vol. 281
Main Authors Mansour,E.H, Dworschák,E, Pollhamer,Zs, Gergely, Hóvári,J
Format Journal Article
LanguageEnglish
Published 1999
Subjects
BREADMAKING
CALABAZA (CUCURBITA)
CITROUILLE
DOUGHS
FARINE DE BLE
GRAINE DE COLZA
HARINA DE TRIGO
LISINA
LYSINE
MASA DE PANADERIA
PANIFICACION
PANIFICATION
PATE DE CUISSON
PROTEINAS
PROTEINE
PROTEINS
PUMPKINS
RAPESEED
SEED
SEMENCE
SEMILLA DE COLZA
SEMILLAS
WHEAT FLOUR
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Summary: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.
Bibliography:2000000437
Q02
ISSN:0139-3006