Lupin composition and possible use in bakery - a review

Abstract

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.

Non-gluten proteins as structure forming agents in gluten free bread

“…1a). It confirms earlier observations, that the addition of lupine protein to the dough weakens its structure and deteriorates viscoelastic properties, which results in impaired quality of the product (Kohajdová et al 2011). Significant influence of protein addition on viscoelastic properties of the dough could be observed in the values of phase shift tangent (tan δ=G^/ G') represented on Fig.…”

“…The lowest values were found for control sample, and the addition of individual preparations caused their increase, especially in the case of lupine proteins. A significant rise of yellowness in bread supplemented with lupine protein was observed by Kohajdová et al (2011).…”

Variability of fat content and fatty acids profiles in seeds of a Polish white lupin (Lupinus albus L.) collection

“…Lupins are economically and agriculturally valuable crops (Sujak et al 2006;Gulewicz et al 2008;Kohajdova et al 2011) and together with others legumes are a main source of protein in human diet. The are also rich in dietary fibre and carbohydrates (Rochfort and Panozzo 2007).…”

“…For the white lupin as high protein crop the main attention is particularly focused on protein quality (the amino acid profile), however much less attention is focused on the content and quality of oil (Suchy et al 2008;Rybiński et al 2013). Some species have considerable amount of oil in its seed (Uzun et al 2007;Kohajdova et al 2011). It is particularly true for Andean lupin with oil content on the level 16-20% (Ś więcicki et al 2015).…”

“…Unsaturated fatty acids, particularly polyunsaturated fatty acids (PUFA), are essential nutrients and the x-3/x-6 ratio is considered as very important with respect to human and animal feeding (Suchy et al 2008). In general, lupin oil is characterized by balanced fatty acid composition with total saturated fatty acids of 10% and total unsaturated fatty acids of 90% (Bhardwaj et al 1998;Hamma and Bhardwaj 2004;Kohajdova et al 2011).…”