ABSTRACT

The objective of this study was to evaluate the potential of pumpkin oil cake protein isolate in production of millet bread. For that purpose, breads were created by substitution of millet flour with proteins at 5, 10 and 15% level. Dough rheological properties and both physical and sensory characteristics of obtained bread were determined. The increase in pumpkin oilseed cake protein (POCP) concentration influenced increase in dough viscosity, as determined using farinograph and fundamental rheological measurements. This is additionally confirmed by lower elasticity of supplemented breads as determined by texture analysis and sensory panel. Substitution of millet flour with POCP at all tested levels did not exhibit any influence on bread specific volume. However, 24 h after baking, breads supplemented with higher amount of POCP showed less pronounced hardening of the crumb, indicating that these proteins might retard starch retrogradation. The supplementation of millet bread with POCP had several beneficial effects on the sensory quality of bread, such as loss of bitter taste and aftertaste originating from millet flour. Additionally, bread granularity decreased and bread dissolving speed in mouth increased along with the increase in POCP concentration.