Alfio Spina, Carmine Summo, Nicolina Timpanaro, Michele Canale, Rosalia Sanfilippo, Margherita Amenta, Maria Concetta Strano, Maria Allegra, Martina Papa, Antonella Pasqualone
The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour ( Lupinus albus L.) and of protein concentrate from narrow-leaved lupin ( Lupinus angustifolius L.) were used as replacements for durum wheat semolina to prepare bread, and their effects on the physicochemical properties of the flour blends, as well as the technological and sensory qualities of bread, were evaluated. The addition of protein concentrate from narrow-leaved lupin and white lupin flour increased the water binding capacity and the leavening rate compared to pure semolina...
March 6, 2024: Foods (Basel, Switzerland)