Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

Abstract

The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, the content in total polyphenols content (TPC), antioxidant activity (AA), and flavonoids content (TFC) of lupin; wheat and flour composites; and the bread obtained from them were determined. The rheological properties of the dough using the Mixolab system were also evaluated. The results showed an improvement in the nutritional properties of bread with addition of lupin in the composite flour, especially in terms of proteins, lipids, and mineral substances and a significant increases of functional attributes, such as TPC, TFC, and AA, which recorded the highest values in the bread with 30% lupin flour (76.50 mg GAE/100 g, 8.54 mg QE/100 g, 54.98%). The decrease of lupin bread volume compared to wheat bread ranged between 0.69–7.37%, porosity between 6.92–35.26%, elasticity between 63–70%, and H/D between 3.17–19.05%. The rheological profile of the dough obtained with lupin flours indicates a moderate stability and proper kneading behavior. The sensory analysis was also performed in order to identify the consumer’s acceptability regarding this type of bread. According to a 5-point hedonic scale, the most highly appreciated was the bread with 10% lupin flour, which obtained mean scores of 4.73 for general acceptability as compared with control bread (4.43).

Nutritional features of flour blends composed of durum wheat and lupin

“…Similarly, Plustea et al . (2022) achieved protein increases by mixing white lupin flour (10%, 20% and 30%) and soft wheat flour.…”

“…The ash content of LF was slightly lower than the value reported by Plustea et al . (2022). The ash content of RMS complied with the legal limits established in Italy (Italian Republic, 2001).…”

“…Typically, durum wheat re‐milled semolina is used for the production of bread in the Mediterranean area (Pasqualone, 2012). Recently, the addition of LF to soft wheat flour for bread making has been proposed (Plustea et al ., 2022); however no studies have been done so far to evaluate the effects of the addition of LF to re‐milled semolina.…”

Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

“…Wheat flour (640), bakers' yeast (1.5), salt (8), oil (9), sugar (10), milk powder (10) Toasted bread 10% kale Wheat flour (590), bakers' yeast (1.5), salt (8), kale (100), oil (9), sugar (10), milk powder (10) Toasted bread 20% kale Wheat flour (550), bakers' yeast (1.5), salt (8), kale (200), oil (9), sugar (10), milk powder (10) Wholemeal bread Wholemeal wheat flour (460), wheat flour (240), bakers' yeast (1.5), salt (10), oil (9), sugar (10), milk powder (10) Wholemeal bread 20% spinach Wholemeal wheat flour (410), wheat flour (215), bakers' yeast (1.5), salt (10), spinach (200), oil (9), sugar (10), milk powder (10) Wholemeal bread 40% spinach Wholemeal wheat flour (310), wheat flour (160), bakers' yeast (1.5), salt (10), spinach (400), oil (9), sugar (10), milk powder (10)…”

“…Therefore, any solution contributing to the increase in the daily consumption of vegetables rich in health promoting nutrients [ 3 ] is needed. Bread is a staple food and attempts to enrich it with various bioactive ingredients of natural origin have gained popularity in recent years and may lead to an increase to the daily supply of deficient nutrients in the human diet [ 4 , 5 , 6 , 7 , 8 , 9 , 10 ].…”