Technological and chemical characteristics of breads made with lupin sprouts
Küçük Resim Yok
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wageningen Academic Publishers
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, the effect of sprouting processes on the physical and chemical properties of lupin flour and the usage of sprouted lupin flour (SLF) in bread making, and technological properties of breads supplemented with SLF were investigated. For SLF preparation, lupin seeds were sprouted at day 1, 3 and 6, and dried then finely ground. 10% lupin flours (sprouted and non-sprouted) replaced wheat flour in the bread formulation. After the sprouting process, flour properties (colour, ash, protein, phytic acid (PA) and mineral content) and bread properties made with these flours (weight, volume, specific volume, symmetry, texture, porosity, firmness, crust and crumb colour) were investigated. During the sprouting period, the PA content of SLF significantly (P<0.05) decreased. Potassium, manganese, phosphorus and zinc contents of the SLF increased throughout the sprouting period. Breads supplemented with 3 day SLF give superior technological (volume, specific volume, symmetry and texture) and nutritional properties compared to the control sample. The use of 3 day SLF can be recommended for nutritional enrichment of bread and also for improving technological quality with minimum adverse effect of bread colour.
Açıklama
Anahtar Kelimeler
Bread, Sprouted Lupin Flour, Phytic Acid, Mineral, Technological Properties
Kaynak
Quality Assurance And Safety Of Crops & Foods
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
7
Sayı
3
