ABSTRACTMixing and baking properties were investigated on blends of Hard Red Spring wheat flour/chlorogenic acid‐free native and succinylated sunflower protein concentrate and isolate. Dough properties were studied using a Brabender Farinograph and Extensigraph. Loaves were prepared from the various blends using the straight dough procedure and evaluated for volume, external score, crumb color, grain and texture. Loaves prepared from the 5 blends of native proteins were acceptable. However, 10 and 15 blends had a detrimental effect and potassium bromate did not improve bread quality. Loaves with 5 and 10 blends of succinylated proteins had over‐fermented characteristics. Reduced fermentation times did not improve bread quality at the 5 level but improved volume at the 10 le
展开▼
