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This research aims to explore how texturised pea protein by-products can improve the quality of high-protein bread.

April 18, 2026Applied SciencesOpen Access

Use of Texturised Pea Protein By-Product in High-Protein Bread

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Examines the effects of incorporating texturised pea protein by-products in high-protein bread, suggesting promising enhancements in quality.

This research aims to explore how texturised pea protein by-products can improve the quality of high-protein bread.
Partially replaced wheat flour with various protein sources, including texturised pea protein by-products.
Conducted trials with gluten and by-product blends at different replacement levels (10%, 20%, and 30%).
Assessed dough mixing properties and bread quality attributes such as specific volume, texture, and color.
Incorporation of by-products increased water absorption in dough.
Blends of gluten and T60 significantly enhanced specific volume, reduced crumb firmness, and improved elasticity.
At 30% replacement, gluten–T60 blends increased specific volume by over 80% and doubled protein content.

Franco et al. (2026) studied this question.

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Examines the effects of incorporating texturised pea protein by-products in high-protein bread, suggesting promising enhancements in quality.