Development and Characterization of Wheat Bread with Lupin Flour
The 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 characteristics.
[1] M. Bonnand-Ducasse, G. D. Valle, J. Lefebvre, e L. Saulnier, «Effect of
wheat dietary fibres on bread dough development and rheological
propertities», Journal of Cereal Science, vol. 52, pp. 200-206, 2010.
[2] A. E. Léon, e C. M. Rosell, De tales harina, tales pan. Argentina: Eds.
Baés Ediciones, 2007.
[3] E. Gallagher, T. R. Gormley, e E. K. Arendt, «Crust and crumb
characteristics of gluten free breads», Journal of Food Engineering, vol.
56, pp. 153-161, 2003.
[4] A. G. Nunes, A. P. S. Faria, F. R. Steinmacher, e J. T. C. Vieira,
Processos enzimáticos e biológicos na panificação. Trabalho de curso de
Engenharia Bioquímica. Florianópolis, Brasil: Universidade Federal de
Santa Catarina, 2008.
[5] A. Giménez, P. Varela, A. Salvador, G. Ares, S. Fiszman, e L. Garitta,
«Shelf life estimation of brown pan: a consumer approach», Food
Quality and Preference, vol. 18, pp. 196-204, 2007.
[6] S. Jensen, L. H. Oestdal, E. Larsen, e A. K. Thybo, «Chemical changes
in wheat panbread during storage and how it effects the sensorial
perception ofaroma, flavor, and taste», Journal of Cereal Science, vol.
53, pp. 259-268, 2011.
[7] Portaria 254/2003. «Normas técnicas realtivas à definição,
caracterização, composição, acondicionamento, rotulagem, métodos de
análise, tolerâncias analiticas e comercialização de farinhas», DR, vol.
66,pp. 1861-1865, Marc. 2003.
[8] S. Islam, W. Ma, G. Yan, L. Gao, e R. Applels, «Differential recovery of
lupin proteins from the gluten matrix in lupin-wheat bread as revealed
by mass spectrometry and two-dimention electrophoresis», Journal of
Agriculture and Food Chemistry, vol. 59, pp. 6696-6704, 2011.
[9] M. W. J. Noort, J. H. F. Bult, M. Stieger, e R. J. Hamer, «Saltines
enhancement in bread by inhomogeneous spatial distribuition of sodium
chloride», Journal of Cereal Science, vol. 52, pp. 378-386, 2010.
[10] Americam Association of Cereal Chemistry. Approved methods of the
AACC, 10th ed. Washington: American Association of Cereal Chemistry,
2000.
[11] C. A. A. Marques, L. M. Batista, R.l P. F. Guiné, e P. M. R. Correia.
Development and characterization of bread with apple and cinnamon,
Proceeding book of ICEUBI 2013, International Conference on
Engineering. Covilhã, Portugal, 2013.
[12] S. Sahin, e S. G. Sumnu. Physical properties of foods. New York, USA:
Springer, 2006.
[13] H. Zhang, W. Zhang, C. Xu, eX. Zhou, «Studies on the rheological and
gelatinization characteristics of waxy wheat flour», International Journal
of Biological Macromolecules, vol. 64, pp. 123-129, 2014.
[14] C. B. Villarino, V. Jayasena, R. Coorey, S. Chakrabarti-Bell, e S.
Johnson, «The effects of bread-making process factors on Australian
sweet lupin-wheat bread quality characteristics», International Journal
of Food Science & Technology, vol. 49, pp. 2373–2381, 2014.
[15] C. M. Turnbull, A. L. Baxter, e S. K. Johnson, «Water dbinding capacity
and viscosity of Australian sweet lupin kernels fibre under in vitro
condituons simulating the human upper gastrointestinal tract»,
International Journal of Food Science and Nutrition, vol. 56, pp. 87–94,
2005.
[16] N. Guemes-Vera, R. J. Pena-Bautista, C. Jimenez-Martinez, G. DavilaOrtiz,
e G. Calderon-Dominguez, «Effective detoxification and
decoloration of Lupinus mutabilis seed derivatives, and effect of these
derivatives on bread quality and acceptance », Journal of the Science of
Food and Agriculture, vol. 88, pp. 1135–1143, 2008.
[17] R. P. F. Guiné e B. L. Marques, « Evaluation of Texture of Packhams
Pears », World Academy of Science, Engineering and Technology, vol.
79, pp. 406–410, 2013.
[1] M. Bonnand-Ducasse, G. D. Valle, J. Lefebvre, e L. Saulnier, «Effect of
wheat dietary fibres on bread dough development and rheological
propertities», Journal of Cereal Science, vol. 52, pp. 200-206, 2010.
[2] A. E. Léon, e C. M. Rosell, De tales harina, tales pan. Argentina: Eds.
Baés Ediciones, 2007.
[3] E. Gallagher, T. R. Gormley, e E. K. Arendt, «Crust and crumb
characteristics of gluten free breads», Journal of Food Engineering, vol.
56, pp. 153-161, 2003.
[4] A. G. Nunes, A. P. S. Faria, F. R. Steinmacher, e J. T. C. Vieira,
Processos enzimáticos e biológicos na panificação. Trabalho de curso de
Engenharia Bioquímica. Florianópolis, Brasil: Universidade Federal de
Santa Catarina, 2008.
[5] A. Giménez, P. Varela, A. Salvador, G. Ares, S. Fiszman, e L. Garitta,
«Shelf life estimation of brown pan: a consumer approach», Food
Quality and Preference, vol. 18, pp. 196-204, 2007.
[6] S. Jensen, L. H. Oestdal, E. Larsen, e A. K. Thybo, «Chemical changes
in wheat panbread during storage and how it effects the sensorial
perception ofaroma, flavor, and taste», Journal of Cereal Science, vol.
53, pp. 259-268, 2011.
[7] Portaria 254/2003. «Normas técnicas realtivas à definição,
caracterização, composição, acondicionamento, rotulagem, métodos de
análise, tolerâncias analiticas e comercialização de farinhas», DR, vol.
66,pp. 1861-1865, Marc. 2003.
[8] S. Islam, W. Ma, G. Yan, L. Gao, e R. Applels, «Differential recovery of
lupin proteins from the gluten matrix in lupin-wheat bread as revealed
by mass spectrometry and two-dimention electrophoresis», Journal of
Agriculture and Food Chemistry, vol. 59, pp. 6696-6704, 2011.
[9] M. W. J. Noort, J. H. F. Bult, M. Stieger, e R. J. Hamer, «Saltines
enhancement in bread by inhomogeneous spatial distribuition of sodium
chloride», Journal of Cereal Science, vol. 52, pp. 378-386, 2010.
[10] Americam Association of Cereal Chemistry. Approved methods of the
AACC, 10th ed. Washington: American Association of Cereal Chemistry,
2000.
[11] C. A. A. Marques, L. M. Batista, R.l P. F. Guiné, e P. M. R. Correia.
Development and characterization of bread with apple and cinnamon,
Proceeding book of ICEUBI 2013, International Conference on
Engineering. Covilhã, Portugal, 2013.
[12] S. Sahin, e S. G. Sumnu. Physical properties of foods. New York, USA:
Springer, 2006.
[13] H. Zhang, W. Zhang, C. Xu, eX. Zhou, «Studies on the rheological and
gelatinization characteristics of waxy wheat flour», International Journal
of Biological Macromolecules, vol. 64, pp. 123-129, 2014.
[14] C. B. Villarino, V. Jayasena, R. Coorey, S. Chakrabarti-Bell, e S.
Johnson, «The effects of bread-making process factors on Australian
sweet lupin-wheat bread quality characteristics», International Journal
of Food Science & Technology, vol. 49, pp. 2373–2381, 2014.
[15] C. M. Turnbull, A. L. Baxter, e S. K. Johnson, «Water dbinding capacity
and viscosity of Australian sweet lupin kernels fibre under in vitro
condituons simulating the human upper gastrointestinal tract»,
International Journal of Food Science and Nutrition, vol. 56, pp. 87–94,
2005.
[16] N. Guemes-Vera, R. J. Pena-Bautista, C. Jimenez-Martinez, G. DavilaOrtiz,
e G. Calderon-Dominguez, «Effective detoxification and
decoloration of Lupinus mutabilis seed derivatives, and effect of these
derivatives on bread quality and acceptance », Journal of the Science of
Food and Agriculture, vol. 88, pp. 1135–1143, 2008.
[17] R. P. F. Guiné e B. L. Marques, « Evaluation of Texture of Packhams
Pears », World Academy of Science, Engineering and Technology, vol.
79, pp. 406–410, 2013.
@article{"International Journal of Biological, Life and Agricultural Sciences:71015", author = "Paula M. R. Correia and Marta Gonzaga and Luis M. Batista and Luísa Beirão-Costa and Raquel F. P. Guiné", title = "Development and Characterization of Wheat Bread with Lupin Flour", abstract = "The 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 characteristics.
", keywords = "Lupin flour, physical-chemical properties, sensorial analysis, wheat flour. ", volume = "9", number = "10", pages = "1077-5", }
