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White Lupine (<i>Lupinus albus</i> L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

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 diff...

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Principais autores: Luciano M. Guardianelli, Bruna Carbas, Carla Brites, María C. Puppo, María V. Salinas
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-04-01
Serier:Foods
Fag:
lupine
dough rheology
baking quality
sustainable protein
Online adgang:https://www.mdpi.com/2304-8158/12/8/1645
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