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Baking Studies and Nutritional Value of Bread Supplemented with Full‐Fat Sweet Lupine Flour ( L. albus cv Multolupa)
Author(s) -
BALLESTER D.,
ZACARÍAS I.,
GARCÍA E.,
YÁÑEZ E.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13657.x
Subject(s) - food science , absorption of water , wheat flour , legume , chemistry , volume (thermodynamics) , dietary fibre , botany , biology , physics , quantum mechanics
Full‐fat sweet lupine flour (FFLF) was used to replace 3, 6, 9 and 12% of the wheat flour (WF) in bread. Physical characteristics of the dough, and the chemical composition and biological quality of the breads were investigated. Farinological studies showed that water absorption increased gradually from 60% for WF to 77% for a blend with 12% FFLF. Developing time, weakening of dough and valorimeter value were adversely modified by addition of FFLF. Different levels of FFLF increased in water absorption, loaf volume and loaf weight as compared to all wheat bread. However, specific loaf volume remained constant (3.72) up to 6% FFLF, then decreased. Protein content of wheat bread increased from 10.3% for the control to 11.7% for 9% FFLF bread. PER increased from 1.72 for the control bread to 2.00 for 9% lupine‐bread (p<0.01). Bread with 9% FFLF is a possibility for using this legume in human feeding.