Technological aspects of defatted sunflower meal addition to the production of hyperproteic spaghetti and bread.

the results concern the use of defatted sunflower meal with a high protein content (55.3%) added to durum wheat semoline (12.5% of protein) or to the flour (8.3% of protein). Quantities of 5%, 10%, 15%, and 20% of sunflower meal were added and the spaghetti and bread obtained were rich inproteincontent. The nutrtional quality increased up to double theprotein content.