Abstract
AbstractFunctional rapeseed flours were prepared by a mild soaking process using citric acid or ammonium carbamate. This treatment was effective in lowering the content of sinapine, glucosinolates and their hydrolysis products. A post‐treatment with alcohol/ammonia/water removed vinyloxazolidinethione, nitrites and isothiocyanates totally and left traces only of the glucosinolates. The treated flours possessed increased water and oil absorptions and excellent foaming properties. The soaking process also resulted in decrease of cooking loss in model meat systems of the Frankfurter type. The treatment did not change the amino acid composition which gave an essential amino acid index of 86–89.
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