Lupin flour addition to wheat flour doughs and effect on rheological properties

Full fat lupin flour (FFLF), concentrated lupin flour (CLF) and defatted concentrated lupin flour (DCLF) of Lupinus albus ssp. Graecus was added to a medium strength wheat flour. The lupin flour was used to replace 5, 10 and 15% of wheat flour. The effects of lupin flour supplementation on physical...

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Bibliographic Details
Published in:Food chemistry 1999-07, Vol.66 (1), p.67-73
Main Authors: Dervas, G, Doxastakis, G, Hadjisavva-Zinoviadi, S, Triantafillakos, N
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
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Summary:Full fat lupin flour (FFLF), concentrated lupin flour (CLF) and defatted concentrated lupin flour (DCLF) of Lupinus albus ssp. Graecus was added to a medium strength wheat flour. The lupin flour was used to replace 5, 10 and 15% of wheat flour. The effects of lupin flour supplementation on physical dough properties, crumb and bread structure and quality characteristics were studied. Lupin flour, at 5% substitution level, increased the stability and the tolerance index of the dough, while a marked weakening was noted at higher levels (15%) of supplementation. The volumes of the breads decreased as the level of lupin flour increased; nevertheless, substitution at 5 or 10% by CLF and DCLF gives parameter values at least as good as the control sample and produces an acceptable bread in terms of weight, volume, texture and crumb structure.
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(98)00234-9