Pumpkin and canola seed proteins and bread quality

E. H. Mansour, E. Dworschák, Zs Pollhamer, Á Gergely, J. Hóvári

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17 Citations (Scopus)

Abstract

Incorporation of pumpkin seed meal, pumpkin protein concentrate and isolate 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. Lysine and tyrosine were the first limiting amino acids for control breads and bread enriched with canola protein concentrate, respectively. Valine was the first limiting amino acid in breads enriched with canola protein isolate, pumpkin seed meal, pumpkin protein concentrate and isolate. The chemical scores and essential amino acid indices of breads enriched with pumpkin and canola proteins were increased by 55-80% and 14-27%, respectively, compared to chemical scores and essential amino acid indices of control breads.

Original languageEnglish
Pages (from-to)59-70
Number of pages12
JournalActa Alimentaria
Volume28
Issue number1
Publication statusPublished - Mar 1 1999

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Keywords

  • Bread quality
  • Canola seed
  • Lysine
  • Pumpkin seed
  • Wheat flour

ASJC Scopus subject areas

  • Food Science

Cite this

Mansour, E. H., Dworschák, E., Pollhamer, Z., Gergely, Á., & Hóvári, J. (1999). Pumpkin and canola seed proteins and bread quality. Acta Alimentaria, 28(1), 59-70.