The invention relates to a method for functionalizing 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.
