Influence of lupine (Lupinus albus L.) Misak flour on dough rheology and texture of breads

CARBAS BRUNA; M.V. SALINAS; CARLA BRITES; MARIA CECILIA PUPPO

10th AISTEC Conference Grains for feeding the world Jointly organized with ICC on the occasion of the World Expo Milan 2015 Conference Proceedings.

10th AISTEC Conference 2015

Lugar: Milano; Año: 2015; p. 215 - 219

Lupines 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 the rheologicalproperties (Farinograph and rheometry) of wheat dough and bread quality (specific volume-Vs, protein content, crumb texture and moisture). Water absorption of M10 was lower than that of control flour (C), the opposite behavior was observed for M20 and M30. Development time did not change significantly; although from M10 to M30 stability decreased and degree of softening increased. Dough hardness and adhesiveness increased for M10 and M20 but for M30 these parameters decreased dramatically, reaching values below those of the control sample. No significant differences in G´, G´´ and tan δ of doughs were detected. In general, crumb moisture, hardness and chewiness increased with lupine flour quantity, while cohesiveness and springiness decreased but bread specific volumes are not significantly different. As expected, protein contentincreased with LF incorporation and M30 presents more than 32% protein than wheat bread.Although no significant alteration of bread volume and texture were observed with LF incorporation, further sensory and consumer perception analysis should be performed.