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- W2027624054 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." @default.
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- W2027624054 date "1999-07-01" @default.
- W2027624054 modified "2023-10-09" @default.
- W2027624054 title "Lupin flour addition to wheat flour doughs and effect on rheological properties" @default.
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- W2027624054 doi "https://doi.org/10.1016/s0308-8146(98)00234-9" @default.
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