White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
- Commercial wheat flour type 0000 (Molino Campodónico Ltd., La Plata, Buenos Aires, Argentina) [22] suitable for breadmaking with 14.3% of protein was used;
- White lupine (Lupinus albus L.) flour from the Portuguese cultivar, Misak, and the cultivar from Chile, Rumbo, were used.
2.2. Percentage Composition of Lupine Flours
2.3. Thermal Properties of Lupine Flour Suspension
2.4. Hydration and Rheological Properties of Dough
2.4.1. Farinograph Assays of Blends
2.4.2. Dough Formulation
2.4.3. Moisture and Water Activity
2.4.4. Molecular Mobility
2.4.5. Dough Texture
2.4.6. Dough Viscoelasticity
2.5. Bread Quality Evaluation
2.5.1. Specific Volume
2.5.2. Protein and Moisture Content
2.5.3. Water Activity and Molecular Mobility
2.5.4. Texture Properties
2.6. Statistical Analysis
3. Results and Discussion
3.1. Nutritional Composition and Thermal Stability of Proteins of White Lupine Flours
3.2. Hydration and Rheological Properties of Lupine Wheat Dough
3.3. Bread Quality of Wheat Bread Complemented with Lupine
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Lupine Flour (%) | Mcont (%) | aw (-) | λ (ms) | |
---|---|---|---|---|
C | 0 | 44.7 ± 0.2 c | 0.973 ± 0.000 a | 8.8 ± 0.9 d |
M10 | 10 | 43.7 ± 0.5 a | 0.971 ± 0.001 a | 4.2 ± 0.1 c |
M20 | 20 | 44.3 ± 0.0 b | 0.973 ± 0.003 a | 3.1 ± 0.4 b |
M30 | 30 | 45.8 ± 0.1 d | 0.973 ± 0.001 a | 2.1 ± 0.3 a |
C | 0 | 44.7 ± 0.2 c | 0.973 ± 0.000 b | 8.8 ± 0.9 c |
R10 | 10 | 42.9 ± 0.1 a | 0.968 ± 0.001 a | 2.3 ± 0.9 b |
R20 | 20 | 43.2 ± 0.0 b | 0.967 ± 0.002 a | 1.3 ± 0.7 ab |
R30 | 30 | 43.0 ± 0.1 a | 0.967 ± 0.001 a | 0.4 ± 0.1 a |
Lupine Flour (%) | Hard (N) | Adh (N.s) | Cohes (-) | Sprin (-) | G’ (kPa) | tan δ (-) | |
---|---|---|---|---|---|---|---|
C | 0 | 1.2 ± 0.1 b | 4.3 ± 0.8 b | 0.78 ± 0.03 a | 0.91 ± 0.01 a | 18 ± 3 a | 0.41 ± 0.02 a |
M10 | 10 | 6.0 ± 1.3 d | 18.1 ± 2.8 d | 0.86 ± 0.04 b | 0.91 ± 0.01 a | 16 ± 1 a | 0.38 ± 0.02 a |
M20 | 20 | 4.0 ± 0.6 c | 15.1 ± 2.3 c | 0.87 ± 0.04 b | 0.89 ± 0.01 a | 17 ± 1 a | 0.40 ± 0.02 a |
M30 | 30 | 0.8 ± 0.1 a | 3.3 ± 0.4 a | 0.80 ± 0.03 a | 0.89 ± 0.02 a | 16 ± 1 a | 0.39 ± 0.00 a |
C | 0 | 1.2 ± 0.1 c | 4.3 ± 0.8 c | 0.78 ± 0.03 ab | 0.91 ± 0.01 b | 18 ± 3 ab | 0.41 ± 0.02 a |
R10 | 10 | 1.0 ± 0.1 b | 4.4 ± 0.3 c | 0.75 ± 0.02 a | 0.89 ± 0.01 ab | 21 ± 4 ab | 0.42 ± 0.01 a |
R20 | 20 | 0.9 ± 0.2 b | 3.6 ± 0.7 b | 0.82 ± 0.05 b | 0.91 ± 0.02 b | 14 ± 1 a | 0.41 ± 0.02 a |
R30 | 30 | 0.6 ± 0.1 a | 2.4 ± 0.4 a | 0.75 ± 0.03 a | 0.87 ± 0.02 a | 24 ± 3 b | 0.44 ± 0.02 a |
Lupine Flour (%) | Bread | Bread Crumb | ||||
---|---|---|---|---|---|---|
Vs (cm3/g) | Protein (%) | Mcont (%) | λ (ms) | aw (-) | ||
C | 0 | 2.5 ± 0.2 a | 7.27 ± 0.00 a | 46.4 ± 0.1 c | 6.8 ± 0.2 d | 0.966 ± 0.000 a |
M10 | 10 | 2.6 ± 0.2 a | 8.69 ± 0.11 b | 44.5 ± 0.2 a | 4.2 ± 0.3 c | 0.968 ± 0.003 a |
M20 | 20 | 2.6 ± 0.1 a | 9.08 ± 0.10 c | 45.5 ± 0.1 b | 3.5 ± 0.2 b | 0.970 ± 0.001 a |
M30 | 30 | 2.4 ± 0.1 a | 9.59 ± 0.14 d | 46.2 ± 0.0 c | 3.0 ± 0.3 a | 0.967 ± 0.001 a |
C | 0 | 2.5 ± 0.2 a | 7.27 ± 0.00 a | 46.4 ± 0.1 c | 6.8 ± 0.2 c | 0.966 ± 0.000 b |
R10 | 10 | 2.9 ± 0.1 b | 9.30 ± 0.04 b | 43.7 ± 0.1 b | 2.3 ± 0.6 ab | 0.963 ± 0.000 ab |
R20 | 20 | 2.6 ± 0.2 a | 10.68 ± 0.15 c | 43.6 ± 0.1 b | 1.8 ± 0.7 a | 0.965 ± 0.001 b |
R30 | 30 | 2.5 ± 0.2 a | 13.55 ± 0.06 d | 43.5 ± 0.0 a | 3.0 ± 0.3 b | 0.966 ± 0.000 b |
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Guardianelli, L.M.; Carbas, B.; Brites, C.; Puppo, M.C.; Salinas, M.V. White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality. Foods 2023, 12, 1645. https://doi.org/10.3390/foods12081645
Guardianelli LM, Carbas B, Brites C, Puppo MC, Salinas MV. White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality. Foods. 2023; 12(8):1645. https://doi.org/10.3390/foods12081645
Chicago/Turabian StyleGuardianelli, Luciano M., Bruna Carbas, Carla Brites, María C. Puppo, and María V. Salinas. 2023. "White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality" Foods 12, no. 8: 1645. https://doi.org/10.3390/foods12081645