CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Influence of lupine (Lupinus albus L.) Misak flour on dough rheology and texture of breads
Autor/es:
BRUNA CARBAS; MARÍA V. SALINAS ; MARÍA C. PUPPO; CARLA BRITES
Lugar:
Milano
Reunión:
Congreso; Joint ICC/AISTEC Conference. "Grains for feeding the world".; 2015
Institución organizadora:
ICC-AISTEC
Resumen:
The formulation of mixtures of cereals and grain legumes, allows obtaining a significant increase in protein content and improvement of the amino acid balance, resulting in a higher bread nutritional value.The seed protein content in lupine (Lupinus albus L.) is one of the highest among legumes; the actual value depends on the species and varieties and ranges from 30% to 43% of the whole dry seed (Cerletti et al. 1983). Lupine flour from Misak variety presents yellow color due to the presence of soluble pigments and exhibit 34.2% w/w of protein.The aim of this work was to study the influence of Misak lupine flour (LF), at different degree of incorporation (0-C, 10-M10, 20-M20, 30-M30 % w/w) on rheological properties (farinograph and rheometry) of wheat dough and bread quality (specific volume-Vs, protein content, crumb texture and moisture).Water absorption of M10 was lower, by contrast M20 and M30 shows higher values than of control flour (C). Development time did not change significantly; although from M10 to M30 decreased stability and increased degree of softening. Dough hardness and adhesiveness increased for M10 and M20 but for M30 these parameters decreased dramatically, reaching values below control. Dough microstructure for the different formulations were predicted by G´, G´´ and tan δ and no significant differences were detected. In general, crumb moisture, hardness and chewiness increased with lupine flour quantity, while decreased cohesiveness and springiness but bread specific volumes are not significantly different.As expected, protein content increased with LF incorporation and M30 presents more 32% protein than control. Although no significant alteration of bread volume and texture with LF incorporation, further sensory analysis and consumer perception should be need.