Maximising the nutritional and sensory quality of Lupin bread made using Western Australian bakers flour

Abstract

Australian sweet lupin (ASL) addition to bread has potential to increase its nutritional quality. ASL variety significantly affected ASL-wheat bread quality, related to varietal differences in composition and flour particle size. Factorial analysis identified the most significant process parameters affecting ASL-wheat bread quality. Response surface methodology identified optimal levels of process and formulation parameters to deliver ASL-lupin bread with maximum ASL incorporation combined with acceptable physical quality and consumer acceptability.