Maximising the nutritional and sensory quality of Lupin bread made using Western Australian bakers flour
dc.contributor.author | Villarino, Casiana Blanca Jucar | |
dc.contributor.supervisor | Prof. Vijay Jayasena | |
dc.contributor.supervisor | Dr Ranil Coorey | |
dc.contributor.supervisor | Dr Stuart Johnson | |
dc.contributor.supervisor | Dr Sumana Bell | |
dc.date.accessioned | 2017-01-30T10:05:22Z | |
dc.date.available | 2017-01-30T10:05:22Z | |
dc.date.created | 2015-03-16T05:08:07Z | |
dc.date.issued | 2014 | |
dc.identifier.uri | http://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.language | en | |
dc.publisher | Curtin University | |
dc.title | Maximising the nutritional and sensory quality of Lupin bread made using Western Australian bakers flour | |
dc.type | Thesis | |
dcterms.educationLevel | PhD | |
curtin.department | School of Public Health | |
curtin.accessStatus | Open access |