Elsevier

Food Chemistry

Volume 66, Issue 1, July 1999, Pages 67-73
Food Chemistry

Lupin flour addition to wheat flour doughs and effect on rheological properties

https://doi.org/10.1016/S0308-8146(98)00234-9Get rights and content

Abstract

Full fat lupin flour (FFLF), concentrated lupin flour (CLF) and defatted concentrated lupin flour (DCLF) of Lupinus albus ssp. Graecus was added to a medium strength wheat flour. The lupin flour was used to replace 5, 10 and 15% of wheat flour. The effects of lupin flour supplementation on physical dough properties, crumb and bread structure and quality characteristics were studied. Lupin flour, at 5% substitution level, increased the stability and the tolerance index of the dough, while a marked weakening was noted at higher levels (15%) of supplementation. The volumes of the breads decreased as the level of lupin flour increased; nevertheless, substitution at 5 or 10% by CLF and DCLF gives parameter values at least as good as the control sample and produces an acceptable bread in terms of weight, volume, texture and crumb structure.

Introduction

Lupin (Lupinus albus ssp. Graecus) is a valuable ancient leguminous plant which grows well in different soils and climates. It has been used as food by people around the Mediterranean area and by those living in the Andean highlands (Aguilera & Trier, 1978Morrow, 1991).

The unique breadmaking properties of wheat flour can be attributed mainly to the ability of its gluten proteins to form a viscoelastic network when mixed with water. The reduction of viscoelastic properties of a wheat flour dough, after substitution by lupin flour, reduces breadmaking potential. Knorr and Betschart (1978)suggested that the weakening effect of foreign proteins on wheat flour doughs was the result of a dilution of the gluten structure by the added protein. This results in lower loaf volume and subsequently has a negative affect on other quality attributes, such as crumb grain and tenderness.

Lupin flours can be an excellent choice for improving the nutritional value of bread. The high-lysine, low-methionine content complements that of wheat flour proteins, which are poor in lysine and relatively higher in the sulphur-containing amino acids (Bloksma & Bushuk, 1988). In lupins, the main limiting amino acids are methionine and cystine followed by valine and then tryptophan. Since lupins are legumes the lack of sulphur-containing amino acids is not surprising. Valine seems to be adequate in L. albus (Aguilera & Trier, 1978). Lupin protein isolates, prepared on a bench scale, have been shown to have good nutritional properties when supplemented with methionine or mixed with cereals (Ruiz & Hove, 1976, Pompei and Lucisano, 1976).

Functional properties of proteins, such as solubility, water absorption and binding, viscosity, gelation, cohesion-adhesion, elasticity, emulsification, fat absorption, flavour binding, foaming and colour control (Kinsella, 1979) are influenced by agronomic factors, storage, composition and processing (Cherry, Mc Watters, & Beuchat, 1979). Although carbohydrate is the major component of legumes the protein component has received considerably more attention (Mc Watters, 1990).

The use of vegetable proteins as functional ingredients in foods depends mainly on the benefits that they can produce (Mc Watters & Cherry, 1977, Kyle, 1994). Taking into consideration actual developments in the food industry, the lupin flour and its products might represent a useful raw material. Its use will depend upon its functional properties in order to find possible applications in food products.

Studies have shown that lupin flour can be successfully incorporated into products (Hung, Papalois, Nithianandan, Jiang, & Versteeg, 1990Pompei, Lucisano, & Ballini, 1985), at up to 20% inclusion, to produce products that rate higher in terms of colour, texture, taste and overall acceptability than the control. A number of pasta products containing lupin flour are currently available on the domestic market. Lupin flour is also being tested as a base for a vermicelli-like product. Also, lupin can be incorporated at up to 50% level in biscuits (Kyle, 1994).

The purpose of this investigation was to study the effects of extraction methods and solvent used on the functionality of lupin products and effects of lupin flour incorporation on the physical properties of the dough and the quality characteristics of lupin–wheat bread. The traditional bread-making procedure has been used for the utilization of wheat–lupin composite flours. Dough consistency, fermentation period and incorporation of a dough conditioner were considered and their effects on the quality parameters of the bread were evaluated.

Section snippets

Raw materials

Lupin seeds (Lupinus albus ssp. Graecus) obtained from a Greek grower (Lasithi, Krete) were dehulled and ground in a Kainas-mill, model 860-A, Sweden to pass a 0.5 mm screen.

The following lupin products (Alamanou & Doxastakis, 1995a,Alamanou & Doxastakis, 1995b, Alamanou & Doxastakis, 1997) were used for addition to wheat flour (WF) doughs (Table 1).

  • 1.

    The full fat lupin flour (FFLF).

  • 2.

    The concentrated lupin flour (CLF). FFLF was suspended in methanol (25% v/w) solution at a 1:5 ratio. The slurry

Effect of extraction solvents on the functionality

This study is concerned with the effect of extraction on the functionality of lupin products and the effects of lupin flour incorporation on the physical properties of the dough and the quality characteristics of the lupin– wheat bread.

Several factors and processing steps affect the functional properties of proteins. Both intrinsic properties and applied processing conditions influence the observed functional properties of proteins. The inherent molecular properties of the protein (size, shape,

Conclusions

Substitution of WF by FFLF, CLF or DCLF at 5, 10 or 15% leads to a reduced breadmaking potential. The degree of reduction depends on the substituent level.

However, substitution at 5 or 10% by CLF and DCLF gives parameter values at least as good as the control sample and produces an acceptable bread in terms of weight, volume, crumb structure and colour. The FFLF shows a substantial decrease in all values measured. There appears to be a potential market for lupin flour in breadmaking.

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