| Abstract: | Fruits of Capsicum species such as paprika (Capsicum annuum cv.), Tomapi (Capsicum annuum subsup. annuum var pomiferum), pimento (Capsicum annuum var. angulosum), and cayenne (Capsicum annuum L.) were blended with wheat flour for breadmaking. Breadmaking properties such as the bread height (mm) and specific volume (cm3/g) are improved by the addition (8%) of any mature fruit of Capsicum species. Among these species, paprika at different growth and maturity stages was used for breadmaking. Breadmaking was enhanced with increasing fruit maturity. Bread height and specific volume on baking with green paprika‐wheat flour were lower than those of controls. When green paprika was heated in an autoclave, the breadmaking properties matched those of controls, which suggested that the impaired breadmaking properties caused by green paprika were due to protease. Size‐exclusion high‐performance liquid chromatography (SE‐HPLC) of flour proteins extracted from wheat flour mixed with heated and unheated paprika also suggested the presence of protease in green paprika. When red paprika was heated under the same conditions, the color changed to brown, and the breadmaking properties did not decrease but increased only slightly. This suggested that carotenoids were not related to the breadmaking properties. A suspension of the heated red paprika was dialyzed against water; after dialysis, the water was concentrated to syrup. The concentrated syrup and dialyzed suspension in the dialysis tube were blended with wheat flour and breadmaking was performed. The results indicated that the improvement of breadmaking properties was due to the dialyzed outer solution, which was heat‐stable and contained LMW materials derived from red paprika. |
