For Abstract see ChemInform Abstract in Full Text.

Legume seeds are an abundant source of proteins and, among them, lupin is one of the richest. Lupin seed deserves great interest due to its chemical composition and augmented availability in many countries in recent years. The review reports on the current knowledge about nutritional characteristics (proteins, amino acids, starch, sugars, fiber, lipids, fatty acids, vitamins, antinutritional compounds) and potential use of different lupin seed products (flour, kernel fiber, protein isolates and concentrates) for baking applications. The influence of lupin addition on the rheological properties of dough and quality of final products are also described. A separate part of the article is focused on the foaming and emulsifying properties of lupin proteins.

Hydrocolloids (or gums) belong to a group of biopolymers widely used in food technology. In the bakery industry, these compounds help to improve food texture and moisture retention, to retard starch retrogradation, and, finally, to enlarge the overall quality of the products during storage. Since recently, some hydrocolloids are being used due to their polymeric structure as fat replacers to obtain low calorie products and to substitute gluten in the formulation of gluten-free breads. This study describes the applications of some hydrocolloids in the bakery industry. Technological effects of these substances for different types of bakery products are also discussed.

In the present study, dietary fibre rich powders obtained from two apple cultivars (Gala, Golden Delicious) were analysed for their chemical composition and functional properties. Apple powders contained more than 50 mass % of total dietary fibre and showed high values of hydration properties such as water holding (11.73–18.34 g g−1), water retention (11.31–11.68 g g−1) and swelling capacity (7.19–8.03 cm3 g−1). Incorporation of apple pomace powders (5 mass %, 10 mass %, and 15 mass %) to wheat dough resulted in a significant increase of water absorption (58.60–71.80 mass %), dough development time (from 3.43 min to 5.53 min) and dough stability (from 9.40 min to 10.90 min). The results also indicate that an addition of higher amounts (10 mass % and 15 mass %) of apple pomace powders negatively affects the volume, thickness, width, and spread ratio of biscuits and reduces their overall acceptance. Sensory analysis also showed that no significant differences between the control biscuits and biscuits containing 5 mass % of apple pomace powder from cultivar Gala were found.

The potential of legume flours (lentil and bean) in bakery applications was investigated. The study indicated that legume flours were characterised by high protein (27.30–27.35 mass %) and total dietary fibre (14.91–21.52 mass %), relatively high water holding capacity (4.71–5.42 g g−1), and good emulsifying properties (emulsifying capacity: 32.73–46.96 cm3 per 100 cm3 and emulsion stability: 60.52–90.90 cm3 per 100 cm3). Fine wheat flour was partially substituted with 10 mass %, 20 mass %, and 30 mass % levels of lentil and bean flours in order to study their farinographic characteristics and baking behaviour. The addition of legume flours increased water absorption capacity (from 58.50 mass % to 74.90 mass %) and dough development time (from 3.50 min to 5.50 min), whereas dough stability was reduced (from 6.67 min to 2.30 min). The presence of legume flours in dough negatively affected the physical parameters of baked rolls and resulted in the reduction in volume, specific volume, and cambering. Sensory evaluation showed that the most acceptable baked rolls were obtained when the wheat-legume blend flour containing 10 mass % of legume flour was applied. Higher levels of legume flours in the products adversely affected the shape, crust colour, crumb elasticity, and hardness of the final products.