High-protein breads

High protein breads are of interest in developing countries to alleviate protein/calorie malnutrition (9-10). Bread provides an ideal vehicle to improve nutrition because it is used widely and it can be fortified at the mill or bakery. Adding protein-rich flours from pulses and legumes to wheat flour results in bread with low volume and poor texture. Fortunately, dough strengtheners overcome those obstacles. 

Question For high protein breads, or just regular wheat bread ... 

Bread fartifiail with law-fat eattoasaad fUir Bread made from a rnixture of 9D% wheat Hour and 10% cottonseed flout High protein bread Oevelopad at Univeisidad Agraria La Molina in Lima, Peru. The special cottonseed flour IProtal) raises the protein level of wheat bread from 9% to 11%. 

Hard red winter (HRW) is an important bread wheat that accounts for more than 40% of the United States wheat crop and wheat exports. This fall-seeded wheat is produced in the Great Plains, which extend from the Mississippi River west to the Rocky Mountains, and from the Dakotas and Montana south to Texas. Significant quantities are also produced in California. HRW has moderately high protein content, usually averaging 11—12%, and good milling and baking characteristics. 

Fine grinding and air classification make possible the production of some cake flour from hard wheat and some bread flour or high-protein fractions from soft wheat. AppHcation of the process theoretically frees the miller from dependence on different wheats, either hard or soft, that change each crop year. The problem is how to market the larger volume of low protein or starch fractions at prices adequate to justify the installation and operation of the special equipment (46). 

Patent flour has two classes of use. It can be used to make whiter bread or where very high protein content is required. The use of patent flour to make bread seems to be dying out. Its use does, however, remain popular in South Wales. There are various examples of products where patent flour is used for its protein quality, e.g. filo pastry and West Indian patties. Both of these products are brown so the colour of the flour is not important. 

In theory, analytical testing ought to be able to answer all pertinent questions but, unfortunately, it can not. While measuring the protein content will discriminate between a low protein flour and a high protein flour, the protein content will not necessarily guarantee that a given flour will make a satisfactory loaf of bread. The problem is that it is much easier to measure the quantity of protein present rather than its quality. 

The situation is worse where the final product is not bread but some other product, e.g. biscuits. Analytical measurements performed on flour are aimed at measuring its suitability for making bread. For biscuits, the protein content is not important except that for most biscuits high protein flour will not give a satisfactory product. 

High-protein, low-cost Nigerian foods, chin-chin, puff-puff, akara (9), akamu, sugar cookies and yeast bread (10) were developed using raw full-fat cottonseed (Table I), defatted cottonseed (Table V), soybean, peanut or sesame flours as protein supplements. 

Feed Standard pellet diet given in the morning (ssniff Pri 10 mm), and additional feed with a high protein content is offered in the afternoon (ssniff Mar 10 mm) together with fresh fruits, vegetables, and bread Standard pellet diet (ssniff Mar 10 mm), ftuits, vegetables, special mash, meal worms, cat food... 

M Menkovska, Y Pomeranz, GL Lookhart, MD Shogren. Gliadin in crumb of bread from high-protein wheat flours of varied breadmaking potential. Cereal Chem 65 198-201, 1988. 

In conclusion, the binding of the zinc due to whole flour bread is not a serious problem in a diet with a low bread and a high protein content such as in normal diets of people in industrialized countries. 

Stevenson and Preston [3] used symmetrical stop-flow flow FFF to examine proteins extracted from Katepwa, a high-quality bread wheat variety, using a modification of the traditional Osborne extraction procedure. Fractions isolated by this sequential extraction procedure included wheat proteins ex-... 

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