Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

Abstract

This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine flour were used, and the influence of its addition in wheat flour was analyzed. On empirical dough rheological properties, GLF addition in wheat flour has the effect of decreasing the water absorption capacity, dough consistency, baking strength, extensibility, tolerance for mixing and of increasing total gas production and falling number value. On fundamental dough rheological properties, GLF addition in wheat flour increased the tan δ and decreased the G′ and G″ modules with the increased dough temperature. The microscopic distribution of starch and gluten in the dough system was changed by GLF addition in wheat flour by an increase of the protein area and a decrease of the starch one. Regarding the bread characteristics, the GLF addition improved the specific volume, porosity and elasticity up to 15% GLF addition in wheat flour and decreased the textural properties gumminess and resilience. Regarding the color parameters of the bread, the GLF addition in the dough recipe had a darkening effect on the crumb and bread crust. The sensory data show that the bread samples up to 15% GLF addition in wheat flour were better appreciated than the control sample. According to our data, it is recommended to use a maximum level of 15% of the addition of germinated lupine flour in the dough recipe for making white wheat bread.

Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review

“…), followed by Europe which comfortably occupies second place (32.1%, 396 k ha), then Africa (5.4%, 66 k ha), with America having close data (4.6%, 57 k ha); in last place is Asia (<1%, 108 ha). From the geographical point of view, it is possible to group the included articles by origin continents: Europe [ 50 , 51 , 53 , 55 , 59 , 63 , 70 , 72 , 73 , 75 ], South America [ 54 , 58 , 61 , 66 ], Asia [ 47 , 56 , 60 , 64 , 65 , 68 , 69 , 74 , 77 , 78 ], Africa [ 49 , 52 , 62 , 67 , 71 , 76 , 79 ] and Oceania [ 48 , 57 ]. This grouping revealed that Europe and Asia are, for now, the leading promoters of these novel food products, and Africa also reports many studies.…”

“…Another relation based on the lupin species used when discriminated is possible by comparing its country of acquisition: Albus [ 47 , 49 , 52 , 53 , 59 , 62 , 64 , 65 , 67 , 68 , 69 , 71 , 72 , 73 , 74 , 75 , 76 , 77 ], Angustifolius [ 48 , 51 , 55 , 57 , 67 , 75 ], Mutabilis [ 54 , 61 , 66 ] and Luteus [ 58 ]. Lupinus albus is commonly used in Europe, Asia and Africa, with the highest appearance rates in the selected studies, followed by Lupinus angustifolius in Oceania.…”

“…To divide the products developed by categories, the following terms were determined: meat alternatives [ 47 ], dairy alternatives [ 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 ], grains [ 56 , 57 , 58 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 ], snacks [ 70 , 71 , 72 , 73 , 74 , 75 , 76 ] and desserts [ 77 , 78 , 79 ]. The grain category has the most results, and it can be subdivided into terms such as bread making [ 56 , 57 , 58 , 59 , 60 , 61 , 62 ], enriched pasta [ 63 , 64 , 65 , 66 ] and traditional foods [ 67 , 68 , 69 ]. In accordance with this type of subdivision, dairy alternatives can also be labelled as cheese [ 48 ], yoghurt [ 49 , 50 , 51 ] and milk [ 52 , 53 , 54 , 55 …”

“…Different processes were used to transform the lupin for food product formula incorporation, such as flour [ 52 , 56 , 57 , 58 , 59 , 61 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 76 ], ground [ 48 , 78 , 79 ], powder [ 47 , 49 , 60 , 62 , 77 ], liquid fraction [ 51 , 53 , 54 ] and isolate protein [ 50 , 55 , 63 , 75 ]. Although there were similarities between flour and ground processing explanation, different terminologies were used according to the nomenclature used by the original authors.…”

“…It is well established that a small panel of judges is sufficient to perform a reliable trial hedonic test. In the studies selected, the majority used less than 75 individuals to carry out the tests [ 48 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 59 , 60 , 62 , 63 , 64 , 65 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 ]. However, it is considered that larger groups of up to 150 individuals [ 61 , 66 ] and larger than 200 [ 58 ] give a more accurate prediction of consumer acceptance in the global market.…”