Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread

Abstract

a b s t r a c tThis study aimed to optimise formulation and process factors of Australian sweet lupin (ASL)-refined wheat bread bun to maximise the ASL level whilst maintaining bread quality using response surface methodology (RSM) with a central composite face-centered design. Statistical models were generated that predicted the effects of level of ASL flour incorporation (g/100 g of ASL-wheat composite flour), ASLflour volume weighted mean particle size (mm), water incorporation level (g/100 g ASL-wheat composite flour), mixing time of sponge and dough (min) and baking time (min) on crumb specific volume (CSV), instrumental texture attributes and consumer acceptability of the breads. Verification experiments were used to validate the accuracy of the predictive models. Optimisation of the formulation and process parameters using these models predicted that formulations containing ASL flour at 21.4e27.9 g/100 g of ASL-wheat composite flour with volume weighted mean particle size of 415e687 mm, incorporating water at 59.5e71.0 g/100 g ASL-wheat composite flour, with sponges and dough mixed for 4.0e5.5 min and bread baked for 10e11 min would be within the desirable range of CSV, instrumental hardness and overall consumer acceptability. Verification experiments confirmed that the statistical models accurately predicted the responses.

Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features

“…Increasing amounts of lupin flour (up to 20%) decrease the bread volume and the crumb texture quality [6], but allows increasing the content in protein and dietary fiber, apart from the content of bioactive compounds like phenols and carotenoids [7]. Most of the studies reported for bread enrichment with lupin have been carried out using L. angustifolius (Blue Lupine with narrow leaves) [8] or L. albus (White Lupine) [4]; although Lupinus mutabilis Sweet shows better adaptation to poor soils and extreme conditions limited information exists about its application in breadmaking.…”

Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties

“…), the R-squared, and the adjusted R-squared. Empirical models developed were based on the general equation for second-order responses as shown in Equation ( 1), where Y, β, and X represent the predicted response, regression coefficients, and independent variable, respectively [61,62].…”

Physico‐chemical and sensory properties of chips produced using different lupin (Lupinus albus L.) flour formulations and cooking methods

“…The addition of lupin to refined wheat bread reduced the glycaemic index (Hall et al, 2005), and its consumption showed reduction in obesity (Lee et al, 2006) and hypertension (Yang et al, 2010). Because of these properties, the lupin may be a potential ingredient in dietetic food products (Martinez-Villaluenga et al, 2006;Wang & Clements, 2008;Villarino et al, 2015aVillarino et al, , 2015b). Hence, it was aimed to produce novel snack/chips using different lupin flour formulations in combination with wheat and corn flours, using either whole or hulled lupin and processing of snack using different cooking methods (baking and frying) and evaluation of their effects on certain physico-chemical and sensory properties of the resulting chips.…”

“…The high nutritional value and absence of gluten also make lupin an alternative raw material for gluten-free products. Lupin is also used as soy alternative in products such as a gluten-free flour, cookies, bread, biscuits, cakes, pasta, confectionery, soy sauce, mayonnaise and as emulsifier and appetiser (M ülayim & Acar, 2008;Jayasena & Nasar-Abbas, 2011;Villarino et al, 2015aVillarino et al, , 2015b. The addition of lupin to refined wheat bread reduced the glycaemic index (Hall et al, 2005), and its consumption showed reduction in obesity (Lee et al, 2006) and hypertension (Yang et al, 2010).…”