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Development and Characterization of Wheat Bread with Lupin Flour

2015Journal article Open access
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dc.contributor.authorCorreia, Paula
dc.contributor.authorGonzaga, Marta
dc.contributor.authorBatista, Luís
dc.contributor.authorBeirão-Costa, Luísa
dc.contributor.authorGuiné, Raquel
dc.date.accessioned2015-10-29T15:36:51Z
dc.date.available2015-10-29T15:36:51Z
dc.date.issued2015
dc.description.abstractThe 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 characteristicspt_PT
dc.identifier.citationCorreia PMR, Gonzaga M, Batista LM, Beirão-Costa, ML, Guiné RPF. (2015) Development and Characterization of Wheat Bread with Lupin Flour. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 9(10), 923-927.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/2941
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectLupin flourpt_PT
dc.subjectphysical-chemical propertiespt_PT
dc.subjectsensorial analysispt_PT
dc.subjectwheat flourpt_PT
dc.titleDevelopment and Characterization of Wheat Bread with Lupin Flourpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage927pt_PT
oaire.citation.issue10pt_PT
oaire.citation.startPage923pt_PT
oaire.citation.titleInternational Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineeringpt_PT
oaire.citation.volume9pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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