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

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

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...

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Bibliographic Details
Main Authors: Loredana Plustea, Monica Negrea, Ileana Cocan, Isidora Radulov, Camelia Tulcan, Adina Berbecea, Iuliana Popescu, Diana Obistioiu, Ionela Hotea, Gabriel Suster, Adriana Elena Boeriu, Ersilia Alexa
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
lupin flour
wheat–lupin bread
sensory score
antioxidant activity
fatty acids
flavonoids
Online Access:https://www.mdpi.com/2304-8158/11/14/2067

Internet

https://www.mdpi.com/2304-8158/11/14/2067

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