METHOD FOR PRODUCING PROTEIN COMPOSITIONS OF LOW SOLUBILITY, COMPOSITIONS PRODUCED, AND USE THEREOF IN BREAD-MAKING PRODUCTS

摘要

The invention relates to a method for functionalising a protein composition, by heating between 100° C. and 160° C. for between 0.1 s and 1 s, then cooling between 60° C. and 90° C., with a pH adjustment to a value of between 6.2 and 9 by means of calcium hydroxide. When used in the production of bread, the protein compositions thus produced allow products to be produced without any unpleasant aftertaste; these bread products are also especially large which provides them with a very pronounced soft character. Such a balance of performances has never been achieved until now for bread-making products.