Sunflower seeds impact on gluten
Greetings bakers. I am a baker with a grocery store chain in the southeastern US. I've noticed that the addition of sunflower seeds to dough results in the dough needed less yeast and the dough becoming more silky than without the seeds and the bread crumb more tender than the same bread without seeds. Does anyone know why this change? Seems there must be some enzyme in the seeds or their oil, but that's just a hunch. Any clarification please is welcome.