Ahmed, H. (2013). EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES. Journal of Food and Dairy Sciences, 4(3), 65-75. doi: 10.21608/jfds.2013.71766
Hanan F. Ahmed. "EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES". Journal of Food and Dairy Sciences, 4, 3, 2013, 65-75. doi: 10.21608/jfds.2013.71766
Ahmed, H. (2013). 'EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES', Journal of Food and Dairy Sciences, 4(3), pp. 65-75. doi: 10.21608/jfds.2013.71766
Ahmed, H. EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES. Journal of Food and Dairy Sciences, 2013; 4(3): 65-75. doi: 10.21608/jfds.2013.71766
EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES
Food Technology Research Institute, Agriculture Research Center, Giza
Abstract
The aim of this research was to study the effect of fortified pan bread with Lupine flour (5, 10 and 15 %) on the chemical, rheological and nutritionalproperties. Lupine flour showed higher levels of crude protein, ash, crude fat and fiber than the wheat flour. Conversely, wheat flour showed higher contents in carbohydrates. Rheological studies of dough showed clear differences between wheat flour, Lupine flour, with increasing addition of Lupine flour. Farinograph show that increased water required for the optimum bread making. Water absorption, dough development time and stability time increased as fortification with Lupine flour increased. Extensographs showed that, extensibility of dough decreased as the fortification level increased from 5 to 15 %. The essential amino acids in bread fortified with Lupine flour were higher than that of control. Also, pan bread fortified with Lupine flour had higher chemical score (CS) values, Protein efficiency ratio PER and essential amino acid index (EAAI) than control. Biological value (BV) and in vitro protein digestibly (IVPD) increase with increased addition Lupine of flour. Sensory evaluation indicate that substitution with 5 and 10 % Lupine flour gives parameter values at least as good as the control sample and produces acceptable bread.
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