Different sources of vegetal protein were used to fortify wheat flour. While the fortification with concentrates and isolates affected bread characteristics adversely, even at a low level (10%) of fortification, most of soy flours, especially full-fat and high fat products, permitted fortification at 15 to 20% level and produced bread of acceptable volume, flavor and overall quality, with resultant substantial increases in protein content and greatly improved amino acid balance. Wheat breads baked with addition of 1 or 2% tomato seed flour to wheat flour were equal in quality to the control wheat bread, but greater additions resulted in crumb darkening.
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