The invention relates to a method for functionalising a protein composition , by heating between 100°C and 160°C for between 0.1 s and 1 s , then cooling between 60°C and 90°C , with a pH adjustment to a value of between 6.2 and 9 by means of calcium hydroxide. When used in the production of bread , the protein compositions thus produced allow products to be produced without any unpleasant aftertaste these bread products are also especially large which provides them with a very pronounced soft character. Such a balance of performances has never been achieved until now for bread -making products.
