HYBRID EVENT: You can participate in person at Paris, France or Virtually from your home or work.
Hybrid Event
September 12-13, 2022 | Paris, France
FAT 2018

Effect of addition of flours from the novel lupine variety AluProtCGNA and flaxseed expeller on the rheological and functional properties of wheat bread

Cesar Burgos Diaz, Speaker at Speaker for FAT 2018-  Cesar Burgos-Diaz
Agriaquaculture Nutritional Genomic Center (CGNA), Chile
Title : Effect of addition of flours from the novel lupine variety AluProtCGNA and flaxseed expeller on the rheological and functional properties of wheat bread

Abstract:

There is a great interest worldwide on healthy food and in the search of ingredients that could improve the nutritional value of a widely consumed food as bread. The use of supplements derived of natural sources as legumes and other grains have attracted great interest and it is highly desirable that the products used are free of genetically modified organisms and low cost. However, due to the consumers’ preference for refined white bread, it is necessary to find a balance between nutrition and palatability in order to reach a larger population, therefore we tested three ingredients: lupine grit flour of a novel variety with the highest protein content available (AluProt-CGNA®, 60% of protein, dry matter), lupine hulls flour and flaxseed expeller flour (Kallfu-CGNA®, good source dietary fibre). This work presents the results on the dough rheological properties of different combinations of the main ingredients with wheat flour and also a consumer’s acceptability test, conducted on 259 volunteers using the bread estimated as the best by its balance between rheology and nutritional value. The final bread had 125% more fibre and 55% more protein than the control bread; these increments were very similar to the ones obtained by previous reports but with half the amount of raw materials, due to the enhanced features of the grains used. The bread presented acceptability over 90% in all the aspects surveyed. In this work it was possible to find the appropriate blend to attenuate the effect of foreign ingredients over the bread rheology, which normally interfere with the gluten network reducing the quality of the bread, and also enhance its nutritional value.

Biography:

Ph.D. Burgos-Díaz is a Researcher at CGNA-CHILE. He is a specialist in food science and technology, whose main areas of expertise are encapsulation of bioactive compounds, functional properties of plant proteins and development of emulsions for application in the food industry. He has led several research projects in the mentioned topics and the results of his work have been published in several scientific publications and book chapters. He is currently leading a research project on “Microencapsulation of astaxanthin in a new food-grade Pickering emulsion system for increasing its protection and stability”; and a project on “Developing a premium protein isolate as a functional food ingredient”

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