Breadmaking properties of wheat flour supplemented with thermally processed hypoallergenic lupine fluor
- Guillamón Fernández, Eva
- Cuadrado Hoyo, Carmen
- Pedrosa, Mercedes M.
- Varela, A.
- Cabellos, B.
- Múzquiz, Mercedes
- Burbano Juana, Carmen
ISSN: 1695-971X, 2171-9292
Año de publicación: 2010
Número: 1
Páginas: 100-108
Tipo: Artículo
Otras publicaciones en: Spanish journal of agricultural research
Objetivos de desarrollo sostenible
Resumen
In recent years there has been increased interest in using lupine for human nutrition due to its nutritional properties and health benefits. Moreover, lupine is used as an ingredient in breadmaking because of its functional and technological properties. However, a higher number of allergic reactions to this legume have recently been reported as a consequence of a more widespread consumption of lupine-based foods. In a previous study, several thermal treatments were applied to lupine seeds and flours resulting in reduced allergenicity. In order to study how this thermal processing (autoclaving and boiling) affects the breadmaking properties, raw and thermally processed lupine flours were used to replace 10% of wheat flour. The effect of supplementing wheat flour with lupine flour on physical dough properties, bread structure and sensory characteristics were analysed. The results indicated that thermally-treated lupine flours, had similar breadmaking and sensorial properties as untreated lupine flour. These thermal treatments could increase the potential use of lupine flour as a food ingredient while reducing the risk to provoke allergic reactions.