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Advisor(s)
Abstract(s)
The purpose of the present work was to develop an
innovative food product with good textural and sensorial
characteristics. The product, a new type of bread, was prepared with
wheat (90%) and lupin (10%) flours, without the addition of any
conservatives. Several experiences were also done to find the most
appropriate proportion of lupin flour. The optimized product was
characterized considering the rheological, physical-chemical and
sensorial properties. The water absorption of wheat flour with 10% of
lupin was higher than that of the normal wheat flours, and Wheat
Ceres flour presented the lower value, with lower dough development
time and high stability time. The breads presented low moisture but a
considerable water activity. The density of bread decreased with the
introduction of lupin flour. The breads were quite white, and during
storage the colour parameters decreased. The lupin flour clearly
increased the number of alveolus, but the total area increased
significantly just for the Wheat Cerealis bread. The addition of lupin
flour increased the hardness and chewiness of breads, but the
elasticity did not vary significantly. Lupin bread was sensorially
similar to wheat bread produced with WCerealis flour, and the main
differences are the crust rugosity, colour and alveolus characteristics.
Description
Keywords
Lupin flour physical-chemical properties sensorial analysis wheat flour
Citation
Correia PMR, Gonzaga M, Batista LM, Beirão-Costa, ML, Guiné RPF. (2015) Development and Characterization of Wheat Bread with Lupin Flour, in Proceeding of the ICFAPE 2015: 17th International Conference on Food and Agricultural Process Engineering, Barcelona, Spain, p. 1715-1719.