Abstract
In recent years there has been increased interest in using lupine for human nutrition due to its nutritional properties and health benefits. Moreover, lupine is used as an ingredient in breadmaking because of its functional and technological properties. However, a higher number of allergic reactions to this legume have recently been reported as a consequence of a more widespread consumption of lupine-based foods. In a previous study, several thermal treatments were applied to lupine seeds and flours resulting in reduced allergenicity. In order to study how this thermal processing (autoclaving and boiling) affects the breadmaking properties, raw and thermally processed lupine flours were used to replace 10% of wheat flour. The effect of supplementing wheat flour with lupine flour on physical dough properties, bread structure and sensory characteristics were analysed. The results indicated that thermally-treated lupine flours, had similar breadmaking and sensorial properties as untreated lupine flour. These thermal treatments could increase the potential use of lupine flour as a food ingredient while reducing the risk to provoke allergic reactions.
Highlights
There is growing interest in industrial exploitation of new protein sources such as plant proteins to broaden the range and variety of foods
The moisture and protein content was determined in raw lupine flour, wheat flour, and wheat-lupine blends
Lupine flour offers a wide range of possible food ingredients as well as tasty and health-promoting foods (Magni et al, 2004; Sirtori et al, 2004; Hall et al, 2005; Duranti, 2006)
Summary
There is growing interest in industrial exploitation of new protein sources such as plant proteins to broaden the range and variety of foods. Sweet lupine seeds (e.g. Lupinus albus L.) seem to be promising as a source of innovative ingredients having, on average, a protein content similar to soybean (34-43% of dry matter) and an adequate composition of essential amino acids (Yáñez et al.,1983). Foods based on sweet lupine protein are gaining attention from industry and consumers because of their possible role in the prevention of cardiovascular disease as well as in reduction of blood glucose and cholesterol levels (Magni et al, 2004; Sirtori et al, 2004; Hall et al, 2005; Duranti, 2006). About 10% of lupine replacement is the most convenient amount to improve breadmaking properties (Lucisano and Pompei, 1981; Doxastakis et al, 2002) and the allowed upper limit by the European food authorities. Conglutin β has been identified as a major allergen in L. albus (Guillamón et al, 2007) as well as in L. angustifolius (Goggin et al, 2008)
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