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