Cereal Chem 54:1124 - 1140.  |  VIEW ARTICLE
Breadmaking Properties of Four Concentrated Plant Proteins.

S. E. Fleming and F. W. Sosulski. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

The breadmaking characterics of the flour concentrated plant proteins---soy flour, sunflower concentrate, fababean concentrate, and field-pea concentrate---used as additions to wheat flour, were investigated. Each plant protein caused deterioration in breadmaking characterictics, compared with the wheat-flour control, as measured by loaf volume, specific volume, crumb grain, crumb compressibility, and loaf shape. However, by formula alteration, acceptable bread was produced from all concentrated proteins investigated. Breads containing proteins from sunflower, fababean, and field pea had lower loaf volumes than from soy, but fababean and field-pea breads showed more desirable crumb grain. Since a high protein content in the bread was required, flour blends containing 12% sunflower concentrate or 15% fababean concentrate, field-pea concentrate, or soy flour where investigated further. It was necessary to add 2% vital gluten and about 1 g of dough conditioner per 100 g flour to restore bread quality. The glycolipids and in particular sucrose monolaurate and Emulsifier-845 (polyoxyethylene-8 stearate), were the most effective conditioners. The loaf-volume improvement resulting from the addition of dough conditioners indicated that they functioned, in part, to strengthen the structural framework. This was demonstrated by the ability of the high-protein blends (without conditioner) to produce gassing power at least equivalent to the wheat-flour control. Correlation analysis showed little relation between breadmaking characteristics and mixograph parameters, but showed highly significant correlations with viscoamylograph measurements.