INFLUENCE OF STORAGE TIME FOR THE ACCEPTABILITY OF BREAD FORMULATED WITH LUPINE PROTEIN ISOLATE AND ADDED BREA GUM

ESTELA PATRICIA LÓPEZ; MARÍA CRISTINA GOLDNER

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2015 vol. 64 p. 1171 - 1178

0023-6438

The purpose of the research was to study the influence of storage time on the acceptability of bread made with lupine protein isolate and brea gum. Three bread formulations were studied: bread with wheat flour:lupine protein isolate (90:10) and brea gum, bread with wheat flour:lupine protein isolate (90:10) without brea gum, and a control bread (100% wheat flour). Texture Profile Analysis variables, moisture, dehydration rate, colour and acceptability were measure at fresh, 24, 48 and 72 hours of storage. The crumbs made with flour mixture had more moisture at all storage times, and the addition of brea gum further increased this difference. After 24, 48 and 72 hours of storage, the bread crumbs with lupine protein isolate (with and without brea gum) had a lower hardness (*P