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dc.contributor.authorVillarino, Casiana Blanca Jucar
dc.contributor.supervisorProf. Vijay Jayasena
dc.contributor.supervisorDr Ranil Coorey
dc.contributor.supervisorDr Stuart Johnson
dc.contributor.supervisorDr Sumana Bell
dc.date.accessioned2017-01-30T10:05:22Z
dc.date.available2017-01-30T10:05:22Z
dc.date.created2015-03-16T05:08:07Z
dc.date.issued2014
dc.identifier.urihttp://hdl.handle.net/20.500.11937/1393
dc.description.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.

dc.languageen
dc.publisherCurtin University
dc.titleMaximising the nutritional and sensory quality of Lupin bread made using Western Australian bakers flour
dc.typeThesis
dcterms.educationLevelPhD
curtin.departmentSchool of Public Health
curtin.accessStatusOpen access


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