Nutritional Effects of Added Fish Proteins in Wheat Flour Bread

The addition of ingredients like protein concentrate can lead to the production of bread with high protein content.This work studied the potential of supplementing wheat flour dough with fish protein concentrate (FPC) and fish protein concentrate lyophilized (FPCL).Commercial wheat flour bread was then supplementing at a 10% level of proteins (dry basis) with FPC and FPCL in order to produce bread with protein content at a 20% (dry basis).Flour properties and bread characteristics were determined. Substitution with FPC and FPCL improved the nutritional value of wheat flour bread but induced a decrease in loaf specific volume compare to unriched flour.