Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges

Abstract

Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits, and technological effects of incorporating lupin flour into wheat-based bread. Results of clinical studies suggest that consuming lupin compared to wheat bread and other baked products reduce chronic disease risk markers; possibly due to increased protein and dietary fiber and bioactive compounds. However, lupin protein allergy has also been recorded. Bread quality has been improved when 10% lupin flour is substituted for refined wheat flour; possibly due to lupin-wheat protein cross-linking assisting bread volume and the high water-binding capacity (WBC) of lupin fiber delaying staling. Above 10% substitution appears to reduce bread quality due to lupin proteins low elasticity and the high WBC of its dietary fiber interrupting gluten network development. Gaps in understanding of the role of lupin flour in bread quality include the optimal formulation and processing conditions to maximize lupin incorporation, role of protein cross-linking, antistaling functionality, and bioactivity of its γ-conglutin protein.

Lupin seeds storage protein composition and their interactions with native flavonoids

“…In addition to high protein content, lupin seeds contain considerable amounts of phytochemical compounds with potential beneficial effects on human health, such as phenolic compounds, phytosterols, tocopherols and squalene . In vitro and in vivo studies have shown that the consumption of lupin‐based food products reduces the risk of dyslipidemia, diabetes, obesity, hypertension and intestinal dysfunction . Beneficial health effects are probably caused by the synergistic action of lupin seed components, including specific proteins, fiber and bioactive compounds …”

“…4 In vitro and in vivo studies have shown that the consumption of lupin-based food products reduces the risk of dyslipidemia, diabetes, obesity, hypertension and intestinal dysfunction. 31,32 Beneficial health effects are probably caused by the synergistic action of lupin seed components, including specific proteins, fiber and bioactive compounds. 31 The most numerous phenolic compounds found in lupin seeds belong to phenolic acids, flavones, and isoflavones.…”

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

“…In order to meet the global demand for edible oils, it is of utmost importance to identify new oil seeds e/o crops that could contribute towards increasing the supply. Lupin ( Lupinus ) is a legume that is generally consumed in processed forms, and its protein and fiber fractions are found in several food products, for example, beverages, bread, and pasta . In addition, lupin provides relatively high levels of lipids (about 10% w/w), which have been investigated to a limited extent hitherto.…”

Allergy to Peanut, Soybean, and Other Legumes: Recent Advances in Allergen Characterization, Stability to Processing and IgE Cross‐Reactivity

“…Peanut and soybean are two of the eight foods that account for the most significant food allergies in the US and Europe . Furthermore, other legumes, such as lupine, have been increasingly used in Europe in flour form, as an additive for wheat flour . The potential of lupine allergens to elicit allergic reactions has been documented since the early 1990s, initially reported as a result of cross‐reactivity with peanut allergens but later also described as primary sensitization .…”