Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties

• Published in: Food chemistry 2002, Vol.77 (2), p.219-227
• Main Authors: Doxastakis, G., Zafiriadis, I., Irakli, M., Marlani, H., Tananaki, C.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; Lupin; Milk and cheese industries. Ice creams; Rheological properties; Soya; Triticale; Wheat flour
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(01)00362-4

Full fat lupin, soya and triticale flour were added to a medium strength wheat flour. The added flour was used to replace 5 and 10% w/w of wheat flour. The effects of lupin, soya and triticale flour supplementation on physical dough properties, such as water absorption capacity, dough development time, dough stability, crumb, porosity and bread structure and quality characteristics were studied. Lupin and soya flour, at 5 and 10% substitution levels, increased the stability and the tolerance index of the dough. The volumes of the breads decreased as the level of lupin and soya flour increased due to the dilution of the gluten structure by the added protein. In the case of triticale substitution, the volumes of the breads increased as the level of triticale flour increased due to the fortification of the gluten structure by the gluten added. Nevertheless, substitution, at 5 or 10%, gives parameter values at least as good as the control sample and produce an acceptable bread, in terms of weight, volume, texture and crumb structure.