Author/Authors :
abdel-samie, m.a.s. el-arish, suez canal university - faculty of environmental agricultural sciences - department of food and dairy sciences and technology, Egypt , abdulla, g. zagazig university - faculty of agriculture - food science department, Egypt
Abstract :
In this study, the addition of Sweet lupin seeds flour (SLSF) in different levels (5, 10 and 15%) to wheat flour (WF) was evaluated. Dough mixing properties, bread physical characteristics and sensory properties were investigated. Increasing SLSF level in the SLSF-WF composites led to an increased water absorption, dough development time, C4 and setback torque, while it decreased flour moisture, dough stability, C2, C3 and C5 when analyzed by Mixolab. The SLSF-WF composites produced darker bread, lower specific volume, and harder crumb. Higher antioxidant activities, higher protein and minerals contents were scored by pan bread containing SLSF. Bread samples enhanced with SLSF (5, 10 and 15%) were accepted by panelists for their aroma, crust and crumb color, texture, taste and overall-acceptability. The best acceptability of bread was obtained by addition of 5% SLSF even compared to control wheat bread.
