THE INFLUENCE OF LUPIN FLOUR ADDITION ON BREAD QUALITY

Abstract

In recent years there has been an increased interest in using lupine for human nutrition due to its nutritional properties and health benefits. It was used in bakery, pasta, dairy cheese, ice cream, meat products, for different purposes, and especially for its high protein content. This paper aims to identify the optimum dose of lupine that can be used in wheat bread with a high technological quality so that the customer can benefit from a quality product from all points of view. For this purpose we studied the physical changes of bread, that occur by substituting wheat flour by lupin flour in proportions of 5%,10%, 15%, 20%. The results obtained showed that with the addition of lupin, the mass of products increased the volume and porosity decreased and the textural and color parameters changed significantly. A substitution of up to 10% lupin addition leads to bread with higher mass, lower volume, firm, lower cohesiveness and elasticity as compared to the control sample and high gumminess and chewiness values as well. By using ANOVA, the parameter values such as physical, color, crumb cell, textural and sensory characteristics did not vary significantly and therefore the changes in bread quality were not substantial. The sensorial analysis performed showed that the most appreciated bread was the one with 5% and 10% lupin addition.  The most appreciated characteristics were taste, aroma, color, odor, overall appearance and overall acceptability of bread.