White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads

Detalhes bibliográficos
Autor(a) principal: Guardianelli, Luciano M.
Data de Publicação: 2023
Outros Autores: Carbas, Bruna, Brites, Carla, Puppo, María C., Salinas, María V.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/158542
Resumo: Funding Information: This research was funded by the Argentinean Agency for the Scientific and Technological Promotion (ANPCyT; Projects PICT-2018-0647, PICT-2016-3047). Argentinean Research Council (CONICET), and the Universidad Nacional de La Plata (UNLP), MINCYT (Argentina) and FCT (Portugal) for the financial support (MYNCYT-FCT-PO-0928-2009). This work was also supported by FCT, Portuguese Foundation for Science and Technology through the R&D Unit, UIDB/04551/2020 (GREEN-IT, Bioresources for Sustainability) and the project UIDB/04033/2020. Publisher Copyright: © 2023 by the authors.
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spelling White Lupine (Lupinus albus L.) Flours for Healthy Wheat BreadsRheological Properties of Dough and the Bread Qualitybaking qualitydough rheologylupinesustainable proteinFood ScienceMicrobiologyHealth(social science)Health Professions (miscellaneous)Plant ScienceFunding Information: This research was funded by the Argentinean Agency for the Scientific and Technological Promotion (ANPCyT; Projects PICT-2018-0647, PICT-2016-3047). Argentinean Research Council (CONICET), and the Universidad Nacional de La Plata (UNLP), MINCYT (Argentina) and FCT (Portugal) for the financial support (MYNCYT-FCT-PO-0928-2009). This work was also supported by FCT, Portuguese Foundation for Science and Technology through the R&D Unit, UIDB/04551/2020 (GREEN-IT, Bioresources for Sustainability) and the project UIDB/04033/2020. Publisher Copyright: © 2023 by the authors.Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%). Our objective was to study the thermal properties of two lupine flours (Misak and Rumbo) and the influence of different amounts of lupine flour (0, 10, 20 and 30%) incorporations on the hydration and rheological properties of dough and bread quality. The thermograms of both lupine flours showed three peaks at 77–78 °C, 88–89 °C and 104–105 °C, corresponding to 2S, 7S and 11S globulins, respectively. For Misak flour, higher energy was needed to denature proteins in contrast to Rumbo flour, which may be due to its higher protein amount (50.7% vs. 34.2%). The water absorption of dough with 10% lupine flour was lower than the control, while higher values were obtained for dough with 20% and 30% lupine flour. In contrast, the hardness and adhesiveness of the dough were higher with 10 and 20% lupine flour, but for 30%, these values were lower than the control. However, no differences were observed for G′, G″ and tan δ parameters between dough. In breads, the protein content increased ~46% with the maximum level of lupine flour, from 7.27% in wheat bread to 13.55% in bread with 30% Rumbo flour. Analyzing texture parameters, the chewiness and firmness increased with incorporations of lupine flour with respect to the control sample while the elasticity decreased, and no differences were observed for specific volume. It can be concluded that breads of good technological quality and high protein content could be obtained by the inclusion of lupine flours in wheat flour. Therefore, our study highlights the great technological aptitude and the high nutritional value of lupine flours as ingredients for the breadmaking food industry.Bioresources 4 Sustainability (GREEN-IT)Instituto de Tecnologia Química e Biológica António Xavier (ITQB)RUNGuardianelli, Luciano M.Carbas, BrunaBrites, CarlaPuppo, María C.Salinas, María V.2023-09-30T22:21:29Z2023-042023-04-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10362/158542eng2304-8158PURE: 72624822https://doi.org/10.3390/foods12081645info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:41:05Zoai:run.unl.pt:10362/158542Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:57:12.177575Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads
Rheological Properties of Dough and the Bread Quality
title White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads
spellingShingle White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads
Guardianelli, Luciano M.
baking quality
dough rheology
lupine
sustainable protein
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
title_short White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads
title_full White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads
title_fullStr White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads
title_full_unstemmed White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads
title_sort White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads
author Guardianelli, Luciano M.
author_facet Guardianelli, Luciano M.
Carbas, Bruna
Brites, Carla
Puppo, María C.
Salinas, María V.
author_role author
author2 Carbas, Bruna
Brites, Carla
Puppo, María C.
Salinas, María V.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Bioresources 4 Sustainability (GREEN-IT)
Instituto de Tecnologia Química e Biológica António Xavier (ITQB)
RUN
dc.contributor.author.fl_str_mv Guardianelli, Luciano M.
Carbas, Bruna
Brites, Carla
Puppo, María C.
Salinas, María V.
dc.subject.por.fl_str_mv baking quality
dough rheology
lupine
sustainable protein
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
topic baking quality
dough rheology
lupine
sustainable protein
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
description Funding Information: This research was funded by the Argentinean Agency for the Scientific and Technological Promotion (ANPCyT; Projects PICT-2018-0647, PICT-2016-3047). Argentinean Research Council (CONICET), and the Universidad Nacional de La Plata (UNLP), MINCYT (Argentina) and FCT (Portugal) for the financial support (MYNCYT-FCT-PO-0928-2009). This work was also supported by FCT, Portuguese Foundation for Science and Technology through the R&D Unit, UIDB/04551/2020 (GREEN-IT, Bioresources for Sustainability) and the project UIDB/04033/2020. Publisher Copyright: © 2023 by the authors.
publishDate 2023
dc.date.none.fl_str_mv 2023-09-30T22:21:29Z
2023-04
2023-04-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/158542
url http://hdl.handle.net/10362/158542
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2304-8158
PURE: 72624822
https://doi.org/10.3390/foods12081645
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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