Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products

Mubarak, A.

doi:10.1002/1521-3803(20010801)45:4<241::aid-food241>3.0.co;2-z

Cited by 45 publications

(45 citation statements)

References 13 publications

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“…The slight loss of volume observed for blends of wheat and lupine has also been seen in previously published studies and was attributed to a decrease in the content or quality of gluten (Campos and ElDash, 1978;Ballester et al, 1984;Dervas et al, 1999;Mubarak, 2001;Doxastakis et al, 2002). In the present study, the crusts of the breads made with lupine flour showed small pores, probably because the mesh that forms the gluten around the starch granules was weaker than in whole wheat bread.…”

Section: Discussionsupporting

confidence: 88%

“…These results are consistent with those obtained by Campos and El-Dash (1978), which showed that the addition of up to 10% of lupine had no negative effect on the smell or the flavour of the bread. In contrast, there was a significant loss of texture and flavour of the bread when using more than 6% of lupine flour in the study by Mubarak (2001).…”

Section: Breadmentioning

confidence: 60%

“…Similar results were reported by Lucisano and Pompei (1981) and Ballester et al (1984). It has also been demonstrated that the substitution of 10% wheat flour with lupine increases the lysine content in comparison to control bread (El-Dash and Campos, 1980;Mubarak, 2001).…”

Section: Discussionmentioning

confidence: 99%

“…The colour of the crust and crumb darkens with increasing content of lupine flour in the dough. For some consumers, the yellow colour of the crumb would seem attractive because it resembles cakes that have been elaborated with egg (Campos and El-Dash, 1978;Dervas et al, 1999;Mubarak, 2001;Doxastakis et al, 2002;Pollard et al, 2002). The browning of the crust is due to the Maillard reactions, which occur as a result of the increased content of protein, added when using lupine flour (El-Dash and Campos, 1980).…”

Section: Breadmentioning

confidence: 99%

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Breadmaking properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

Guillamón¹,

Cuadrado²,

Pedrosa

et al. 2010

Span. j. agric. res.

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There is growing interest in industrial exploitation of new protein sources such as plant proteins to broaden the range and variety of foods. Sweet lupine seeds (e.g. Lupinus albus L.) seem to be particularly promising as a source of innovative ingredients having, on average, a protein content similar to soybean (34-43% of dry matter) and an adequate composition of essential amino acids (Yáñez et al.,1983). Foods based on sweet lupine protein are gaining attention from industry and consumers because of their possible role in the prevention of cardiovascular disease as well as in reduction of blood glucose and cholesterol levels AbstractIn recent years there has been increased interest in using lupine for human nutrition due to its nutritional properties and health benefits. Moreover, lupine is used as an ingredient in breadmaking because of its functional and technological properties. However, a higher number of allergic reactions to this legume have recently been reported as a consequence of a more widespread consumption of lupine-based foods. In a previous study, several thermal treatments were applied to lupine seeds and flours resulting in reduced allergenicity. In order to study how this thermal processing (autoclaving and boiling) affects the breadmaking properties, raw and thermally processed lupine flours were used to replace 10% of wheat flour. The effect of supplementing wheat flour with lupine flour on physical dough properties, bread structure and sensory characteristics were analysed. The results indicated that thermally-treated lupine flours, had similar breadmaking and sensorial properties as untreated lupine flour. These thermal treatments could increase the potential use of lupine flour as a food ingredient while reducing the risk to provoke allergic reactions.Additional key words: allergy, Lupinus albus, thermal treatment. Resumen Propiedades de panificación de harina de trigo complementada con harina hipoalergénica de lupino obtenida por procesado térmicoEn los últimos años se ha incrementado el interés en la utilización del lupino para la nutrición humana debido a sus propiedades nutricionales y efectos saludables. Además, el lupino se utiliza como un ingrediente en panificación por sus propiedades funcionales y tecnológicas. Sin embargo, recientemente se ha observado un aumento en las reacciones alérgicas a esta leguminosa como consecuencia de un mayor consumo de alimentos que contienen lupino. Nuestros trabajos previos indican que la aplicación de diferentes tratamientos térmicos a semillas de lupino da lugar a una disminución comprobada de su inmunoreactividad frente a IgE. Para estudiar el efecto de algunos de estos procesados térmicos (autoclavado y cocción) sobre las propiedades de panificación, se reemplazó un 10% de harina de trigo por harina de lupino cruda o procesada. Se analizó el efecto de esta adición de harina de lupino en las propiedades fí-sicas de la masa, estructura del pan y características sensoriales. Los resultados indicaron que las harinas de lupino térmicamente trat...

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Section: Discussionsupporting

confidence: 88%

Section: Breadmentioning

confidence: 60%

Section: Discussionmentioning

confidence: 99%

Section: Breadmentioning

confidence: 99%

See 2 more Smart Citations

Breadmaking properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

Guillamón¹,

Cuadrado²,

Pedrosa

et al. 2010

Span. j. agric. res.

View full text Add to dashboard Cite

show abstract

“…Th e defatted flour could substitute 10 % of wh eat flour and produce an acceptable bread quality (Dervas et al , 1999). Substitution of wheat flour with up to 6 % of lupin flour had no detrimental effect on sensory properties of the bread (Mubarak, 2001). White lupin f lour can substitu te wheat flour at levels up to 5 % for baking white 'wheat' bread and has a greater potential for substitution of wheat flour than fl our from narrow-leaved lupin.…”

Section: Exposure 41 Use Of Flourmentioning

confidence: 97%