Protein enrichment of bread: I. Chemical and sensoric evaluation

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Abstract
Five protein sources, namely, sunflower seed protein concentrate, soy protein concentrate, lupine flour, rice bran flour, and fish protein concentrate, were used to enrich wheat bread. The protein sources were added at 5 % and 10 % levels. Chemical analysis of the enriched bread revealed increase in the protein content by values ranging from 16 to 62 %. Sensoric evaluation included: aroma, crumb colour, crust colour, texture, flavour, and overall acceptability. The mean scores for these characteristics show that the protein sources are favourable supplements especially at 5 % level.

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