Dough rheology and baking performance of wheat flour–lupin protein isolate blends

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

“…These results agree with those obtained in the farinograph and alveograph analysis and also with those reported by Paraskevopoulou et al (2010), Doxastakis et al (2002) and Dervas et al (1999).…”

“…In the WF:LI dough, this increase can be explained by the addition of a significant amount of protein to the WF, which is consistent with the finding reported by Paraskevopoulou et al (2010), who combined wheat flour with lupine protein isolate at 10 and 5%w/w.…”

“…When LI was added, the parameter P did not change; according to Paraskevopoulou et al (2010), this behavior is due to the strengthening of the gluten network caused by the occlusion of the LI protein within this network.…”

“…Lupine protein has a high nutritive value if supplemented with methionine, and it could replace soy concentrate in countries that need to import soybean (Ruiz Junior & Hove, 1976). Therefore, several authors have incorporated lupine proteins to the formulation of bread (Dervas et al 1999;Paraskevopoulou et al, 2010;Doxastakis et al, 2002;Bonet et al, 2006).…”

Functional and physicochemical properties of pulse proteins

“…Lupin protein concentrates and isolates have been utilized for bread fortification by a number of investigators (Mubarak, 2001;Güémes-Vera et al, 2004Paraskevopoulou et al, 2010). Mubarak (2001) studied the effect of addition of products, such as lupin seed flour, two lupin protein isolates or lupin protein concentrate, on the rheological characteristics of dough and the physical, chemical, nutritional and sensory properties of bread.…”