Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality

Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality

The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (<i>Lupinus albus</i> L.) and of protein concentrate from narrow-leaved lupin (<i>Lupinus angu...

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Bibliographic Details
Main Authors: Alfio Spina, Carmine Summo, Nicolina Timpanaro, Michele Canale, Rosalia Sanfilippo, Margherita Amenta, Maria Concetta Strano, Maria Allegra, Martina Papa, Antonella Pasqualone
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
antioxidant activity
durum wheat bread
leavening rate
<i>Lupinus albus</i> and <i>L. angustifolius</i> flours
polyphenols
protein concentrate
Online Access:https://www.mdpi.com/2304-8158/13/5/807

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https://www.mdpi.com/2304-8158/13/5/807

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