More protein and more fiber: sunflower seed flour can make bread much more nutritious, new study proves.
Sunflower seed flour, obtained as a by-product of the industrial extraction of sunflower oil, can significantly increase the protein, fiber and antioxidant compounds content of bread.
According to a recent study led by Brazilian Leonardo Mendes de Souza Mesquita, and at ACS Food Science & Technology, the incorporation of partially defatted sunflower seed flour, resulting from pressing the seeds after removing the oil, was tested as a partial alternative to wheat flour.
To evaluate the ingredient’s performance, the team replaced wheat flour with sunflower flour in different proportions, between 10% and 60%, and analyzed the chemical composition, dough behavior and final characteristics of the bread. The volume, firmness and structure of the crumb and the way the dough deforms and flows when subjected to external forces were observed.
The results suggest clear nutritional gains in bread. As the percentage of sunflower flour increased, the protein and fiber contents also increased. At the maximum replacement level, the bread reached 27.16% protein, compared to 8.27% in conventional bread made only with wheat flour. The antioxidant activity also increased with the incorporation of the byproduct, being quantified using the Trolox standard (a water-soluble analogue of vitamin E often used as a reference in laboratory tests).
The study, according to , also reports a high inhibition of the α-amylase enzyme (92.81%) and a more moderate inhibition of pancreatic lipase (25.6%)which, according to the authors, could indicate the potential to influence the digestion of starches and fats, although these results do not, in themselves, equate to proven clinical effects in people.
There is, however, a cost: after 20% replacement, the bread became denser, with less volume and a firmer crumb, less close to the traditional texture. To overcome the problem, the team tested an aqueous extract of flour (obtained by dissolving the product in water and filtering), which helped maintain a structure and texture closer to that of wheat bread, while preserving part of the nutritional benefits.
The authors frame the proposal in a logic of circular economy: Transforming a low-value waste into a functional ingredient can reduce waste and environmental impact, while creating economic opportunities for the industry and bakery. The next step will be to optimize formulations for commercial use and see if the extract can completely replace flour or work better in a mixture.
