Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges
MetadataShow full item record
Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits, and technological effects of incorporating lupin flour into wheat-based bread. Results of clinical studies suggest that consuming lupin compared to wheat bread and other baked products reduce chronic disease risk markers; possibly due to increased protein and dietary fiber and bioactive compounds. However, lupin protein allergy has also been recorded. Bread quality has been improved when 10% lupin flour is substituted for refined wheat flour; possibly due to lupin-wheat protein cross-linking assisting bread volume and the high water-binding capacity (WBC) of lupin fiber delaying staling. Above 10% substitution appears to reduce bread quality due to lupin proteins low elasticity and the high WBC of its dietary fiber interrupting gluten network development. Gaps in understanding of the role of lupin flour in bread quality include the optimal formulation and processing conditions to maximize lupin incorporation, role of protein cross-linking, antistaling functionality, and bioactivity of its γ-conglutin protein.
This is an Author's Original Manuscript of an article published by Taylor & Francis in Critical Reviews in Food Science and Nutrition on 12/02/2015 available online at <a href="http://doi.org/10.1080/10408398.2013.814044">http://doi.org/10.1080/10408398.2013.814044</a>
Showing items related by title, author, creator and subject.
The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein qualityVillarino, C.; Jayasena, Vijay; Coorey, R.; Chakrabarti-Bell, S.; Foley, R.; Fanning, K.; Johnson, S. (2014)The grain legume Australian sweet lupin (Lupinus angustifolius; ASL) is gaining international interest as a functional food ingredient; however its addition to refined wheat bread has been shown to decrease bread volume ...
Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flourLiu, R.; Solah, Vicky; Wei, Y.; Wu, G.; Wang, X.; Crosbie, G.; Fenton, Haelee (2018)© 2018 AACC International, Inc. Background and objectives: Chinese white salted noodles (CWSN) and steamed bread (CSB) are staple foods and represent approximately 65% of wheat consumption in China. Sensory evaluation was ...
Villarino, Casiana Blanca Jucar; Jayasena, Vijay; Coorey, Ranil; Chakrabarti-Bell, S.; Johnson, Stuart (2015)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 ...