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dc.contributor.authorVillarino, Casiana Blanca Jucar
dc.contributor.authorJayasena, Vijay
dc.contributor.authorCoorey, Ranil
dc.contributor.authorChakrabarti-Bell, S.
dc.contributor.authorJohnson, Stuart
dc.identifier.citationVillarino, C.B.J. and Jayasena, V. and Coorey, R. and Chakrabarti-Bell, S. and Johnson, S. 2015. The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads. LWT: Food Science and Technology. 60: pp. 435-443.

Physical characteristics of Australian sweet lupin (ASL) flours and breads made using ASL (20 g/100 g)-refined wheat (80 g/100 g) composite flours of ASL varieties Belara, Coromup, Gungurru, Jenabillup,Mandelup and Tanjil were evaluated and compared to wheat-only flour and bread. There was a significant(p < 0.05) effect of ASL variety on flour particle size distribution and surface area. Moisture loss, breadspecific volume, crumb characteristics and texture properties of ASL-wheat breads were also significantly (p < 0.05) affected by ASL variety. Of the ASL varieties, Mandelup-wheat bread had the lowest (p < 0.05) moisture loss, bread volume, and height; most dense pore appearance and higher number of smaller cells; hardest, chewiest and least springy instrumental texture. Tanjil-wheat bread had the highest bread volume and was comparable with other ASL-wheat breads in terms of moisture loss, crumb cell and texture characteristics. Results suggest that ASL varieties Belara, Coromup, Gungurru, Jenabillup and Tanjil can be incorporated into wheat flour for bread manufacturing with desirable bread volume, crumb cell and texture attributes.

dc.subjectParticle size
dc.titleThe Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads
dc.typeJournal Article
dcterms.source.titleLWT: Food Science and Technology
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available

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