The study examines the use of the organic sunflower proteins Heliaflor® 45 and 55 in wholemeal wheat bread. The aim was to characterise the effects of protein enrichment on dough properties and on the texture, volume and freshness retention of the bread.
To evaluate the recipes, rheofermentometer, farinograph and Rapid Visco Analyser measurements were carried out. The results showed that the CO2 production of the yeast was not impaired by the addition of Heliaflor® 45 and Heliaflor® 55 and that the gas retention capacity of the doughs was maintained. Recipes with 10% sunflower protein achieved higher volume yields than comparable variants with 5% addition. In addition, pre-soaking the sunflower protein before processing improved the volume yield compared with adding it as a dry powder.
Nutritional analysis of the bread showed higher protein and ash contents compared with the standard recipe. It was also found that additional water at higher inclusion levels influenced the gelatinisation properties of the starch.
The best baking results were achieved with an addition or substitution of 10% SP55 and additional water. The results also showed longer freshness retention of the bread compared with the standard recipe.
Source: Sarah Moll, Viktoria Zettel, Bernd Bohrer, Fabian Breisinger, Bernd Hitzmann, poster ‘Einsatz von Bio-Sonnenblumenprotein in Weizenvollkornbrot’ (‘Use of organic sunflower protein in wholemeal wheat bread’).
