Sunflower meal proteins isolate (SMPI) is a promising meals additive in various matrices. proteins sources such as for example Flavopiridol soy proteins. The purpose of this function was to review the creation of functional breads by supplementing wheat flour with sunflower food proteins isolate (SMPI). SMPI with low content material of chlorogenic and Flavopiridol caffeic acidity was usefully created following alkaline removal and purification with succinic acidity. Purified SMPI demonstrated sensible amino acid profile and was characterized by high water and fat absorption capacities. It was incorporated to dough formula at 8-12?% of the total wheat flour. The results showed that production of bread supplemented with SMPI was technologically feasible. The supplemented bread had high mass volume and nutritional quality compared to the control bread. The optimal SMPI to incorporate into dough formula without significant alteration of the final bread colour was established at 10?%. This study will be helpful to find economic ways to enhance the nutritional quality of wheat bread and to improve the profitability of sunflower meal residue. in the volume of the emulsified layer (ml) and is the initial volume of the mixture (ml). Foaming properties To determine the foaming Flavopiridol properties of the sunflower meal protein isolate a sample of 6?g (by dry matter) was used. A weighed sample was placed in a beaker to which a volume of 25?ml of distilled water was added and carefully stirred until a homogeneous suspension was formed. The resulting slurry was quantitatively transferred into a graduated cylinder and the total amount of the fluid was adjusted with distilled water until a final volume of Flavopiridol 300?ml. A control experiment was prepared in which the SMPI was replaced by egg protein. The control and experimental samples were simultaneously shaken for 1?min. The formed foams were measured. The foaming ability (capacity) and foam stability of the SMPI were measured as follows: 4 5 Where: values of 53.15?±?1.26 and 94.12?±?2.19 respectively. The problematic of the dark colour of sunflower protein isolate was previously reported by (Taha et al. 1981). They indicated that washing with water and drying with acetone improved the purity from the proteins but only small improvement in color was attained. Nevertheless addition of sodium sulphite towards the sodium hydroxide option useful for the removal from the proteins results in a substantial improvement in the color from the isolated proteins. Nevertheless this process is not appropriate since the removal procedure is challenging by the necessity to make use of different chemicals. The usage of succinic acidity as simultaneous precipitation/purification agent can be more desirable and economically even more interesting. The color improvement of the finish product will improve the potential usage of sunflower food produced proteins in meals applications as the food Pten usage of sunflower proteins isolates is bound by their dark color which is because of a high content material of chlorogenic acidity. The later can be easily oxidized the oxidation items match the proteins forming coloured substances (Kratch et al. 1986) and (Lapteva et al. 1985). Practical properties of sunflower food proteins isolate Practical properties from the looked into sunflower food proteins isolate (SMPI) had been weighed against the practical properties of additional proteins components from vegetable and animal source and the email address details are shown in Desk?1. The acquired outcomes showed how the fat absorption capability (FAC) from the SMPI surpass the FAC of whole wheat gluten and egg natural powder by 37.5 and 6.25?% respectively. Nonetheless it was less than the FAC of soybean dairy and lour natural powder. It was discovered that water-holding capability (WHC) and fats emulsifying capability (FEC) of SMPI exceed the WHC and FEC of the other proteins except the WHC of the whole soy flour. It was noted that the foaming capacity (FC) of the SMPI was higher than the FC of milk and egg powder by 3.3 and 4.9 times respectively. The FC of the SMPI was higher than that of the whole soy flour by 44?%. However the FC of the SMPI was lower than that of the other proteins. Regarding the foam stability (FS) the obtained results showed that foam formed by SMPI was lower only from the FS of the wheat gluten and whole soy flour. Based on these results it was concluded that the traditionally used.