Evaluation of Sweet Lupin Seeds Flour Addition on Pan Bread Qualities

Abstract

In this study, the addition of Sweet lupin seeds flour (SLSF) in different levels (5, 10 and 15%) to wheat flour (WF) was evaluated. Dough mixing properties, bread physical characteristics and sensory properties were investigated. Increasing SLSF level in the SLSF-WF composites led to an increased water absorption, dough development time, C4 and setback torque, while it decreased flour moisture, dough stability, C2, C3 and C5 when analyzed by Mixolab. The SLSF-WF composites produced darker bread, lower specific volume, and harder crumb. Higher antioxidant activities, higher protein and minerals contents were scored by pan bread containing SLSF. Bread samples enhanced with SLSF (5, 10 and 15%) were accepted by panelists for their aroma, crust and crumb color, texture, taste and overall-acceptability. The best acceptability of bread was obtained by addition of 5% SLSF even compared to control wheat bread.

Effects of Blending Ratio and Processing of Lupine Bean On Nutritional Quality and Sensory Evaluation of Wheat-Lupine Bread

“…Lupine our has higher amounts of Ca, Zn, K, and P when compared to wheat our. Similar results for the mineral content of lupine our have been reported in previous works (19,20). The mineral content of wheat and sweet lupine our especially the calcium content of sweet lupine higher compared to wheat our (20,25).…”

“…The substitution of 10% of wheat our with processed (roasted at 140°C and soaked for 15 days) lupine resulted in a signi cant increase in the total protein content of the our mixture. These are almost to the literature reported values (19)(20)(21). White lupine our had signi cantly different (p < 0.05) higher levels of crude fat.…”

“…The above reported crude fat content was detected in this study. The addition of sweet lupine our to wheat our increased since legumes are generally higher in ber content cereals (19,23). Lupine our had a high content of crude ber which has many desirable properties, including white color, high water capacity, and bene cial effects on human health (2, 22, and 24).…”

“…When processed white lupine bean was used it was observed that the avor and the smell of the bread increased in roasted and soaked. The color of bread is an important character that affects consumer preferences (19). The browning of the crust is due to Maillard reactions, which occur as a result of the increased content of protein, added when using lupine our (21,22).…”