The use of lupin flour as nutritional additive to organic wheat sourdough bread
Journal Title: Journal of Research and Applications in Agricultural Engineering (ISSN 1642-686X) - Year 2018, Vol 63, Issue 3
Abstract
As is the case of other legumes lupins are characterized by several potential advantages, such as high-protein, dietary fiber and others valuable nutritional components content. The aim of this work was to assess the possibility of organic sourdough bread obtaining, made from lupin species, available in Poland, in terms of its physico-chemical properties and nutritional value. The lupin flours prepared from whole seeds of yellow lupin (Lupinus luteus) cultivar Bursztyn and narrow-leaved lu-pin (Lupinus angustifolius) cultivar Kurant were used. The rheological properties of the dough obtained from mixed wheat-lupin flour were determined; organoleptic evaluation of obtained breads was performed. The evaluation of dough with lupin flours addition using a farinograph revealed that it had positive effect on water binding and rheological properties,– in-creases a water absorption, dough development time and stability. It has been found that the quality of the tested breads was high and the content of protein and dietary fiber was significantly higher than in wheat bread. It has been demonstrated that the lupine flour obtained from whole grain can be used to obtain sourdough bread. Lupin flour gives to bread functional features due to increased content of proteins and dietary fiber. Such bread can be recommended in a vegetarian diet as a source of protein.
Authors and Affiliations
Katarzyna Piasecka-Jóźwiak, Jerzy Księżak, Elżbieta Słowik, Beata Chabłowska
Keywords
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