Technological and chemical characteristics of breads made with lupin sprouts

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dc.contributor.authorErtas, N.
dc.date.accessioned2024-02-23T14:37:27Z
dc.date.available2024-02-23T14:37:27Z
dc.date.issued2015
dc.departmentNEÜen_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.3920/QAS2013.0347
dc.identifier.endpage319en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84929230817en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage313en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2013.0347
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16117
dc.identifier.volume7en_US
dc.identifier.wosWOS:000352874900009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBreaden_US
dc.subjectSprouted Lupin Flouren_US
dc.subjectPhytic Aciden_US
dc.subjectMineralen_US
dc.subjectTechnological Propertiesen_US
dc.titleTechnological and chemical characteristics of breads made with lupin sproutsen_US
dc.typeArticleen_US

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