Optimization of wheat bread formulations enriched with acorn and lupin flours using a I-optimal mixture design

Title : Optimization of wheat bread formulations enriched with acorn and lupin flours using a I-optimal mixture design

Abstract:

The growing demand for healthier and more sustainable food products has stimulated the development of bakery products enriched with alternative plant-based ingredients. In this context, acorn and lupin flours represent promising alternatives to conventional wheat flour due to their nutritional and functional properties. Acorn flour is rich in dietary fiber, unsaturated fatty acids, and antioxidant compounds, while lupin flour is characterized by its high protein and dietary fiber content. Furthermore, both raw materials are locally available and can contribute to the sustainability and diversification of agri-food systems. The present work aimed to evaluate the effect of acorn and lupin flour incorporation on the quality of wheat bread and to identify the optimal flour blend formulation, regarding technological properties of bread and dough, using a D-optimal mixture design. Bread formulations were prepared using different proportions of wheat, acorn, and lupin flours. Based on literature data and preliminary trials, the maximum incorporation level of acorn and/or lupin flour was limited to 30% of the flour mixture.

The resulting bread samples were characterized in terms of specific volume, texture, moisture content, crust and crumb color, and crumb structure. In parallel, doughs rheological properties were assessed through oscillatory rheological measurements. Mathematical models were developed to describe the relationships between flour proportions and the measured responses, allowing the identification of significant mixture effects and interactions among components. The combined analysis of bread quality parameters and dough rheology provided valuable information on the mechanisms by which acorn and lupin flours affect dough structure and bread quality. The outcomes of this study are expected to support the development of nutritionally improved bread formulations with increased protein, dietary fiber, and bioactive compound contents while maintaining acceptable processing and quality characteristics. In addition, the results will contribute to the valorization of locally available raw materials and will demonstrate the potential of acorn and lupin flours as sustainable ingredients for innovative bakery products.

Biography:

Patricia Coimbra holds a degree in Chemical Engineering, a Master's in Biochemical Engineering, and a PhD in Chemical Engineering from the University of Coimbra, Portugal. She is a researcher at the Centre for Chemical Engineering and Renewable Resources for Sustainability (CERES), University of Coimbra. Her research has encompassed biomaterials, particularly the development of polymer-based systems for drug delivery and tissue engineering, as well as thermodynamics. Her current research interests are dedicated to the valorisation of sustainable crops and agri-food by-products through encapsulation and formulation strategies for the development of functional foods, nutraceuticals, and sustainable food packaging solutions.