Publication no. C-2002-0802-04R |  VIEW ARTICLE

Lupin Flours as Additives: Dough Mixing, Breadmaking, Emulsifying, and Foaming.

N. J. Pollard (1,2,3), F. L. Stoddard (2,4,6), Y. Popineau (5), C. W. Wrigley (1,6,7,8), and F. MacRitchie (1,9). (1) CSIRO Plant Industry, North Ryde, NSW 1670 Australia. (2) Plant Breeding Institute, University of Sydney, NSW 2006 Australia. (3) Present address: N. J. Hehir, Goodman Fielder Research, Summer Hill, NSW 2130 Australia. E-mail: <naomi.hehir@gfmb.com.au> (4) Present address: Biosciences Division, School of Applied Sciences, University of Wolverhampton, Wulfruna St., Wolverhampton WV1 1SB, UK. (5) INRA UBTP, BP 71627, 44316 Nantes Cedex 3, France. (6) Quality Wheat CRC, Locked Bag No. 1345, North Ryde, NSW 1670, Australia. (7) Food Science Australia, PO Box 52, North Ryde NSW 1670, Australia. (8) Corresponding author. Phone: +61 2 9490 8401. Fax: +61 2 9490 8499. E-mail: <colin.wrigley@csiro.au> (9) Kansas State University, Department of Grain Science, Manhattan KS 66506-2201. Cereal Chem. 79(5):662-669. Accepted March 11, 2002. Copyright 2002 American Association of Cereal Chemists, Inc.

The nutritional quality of various food products could be improved by supplementation with grain legumes to increase protein content and to improve the balance of essential amino acids. The lupin grain is a good candidate for this role, given its yield potential in a range of climatic environments and soil types. To establish the practicality of extending the use of lupins as food additives, the functional properties of various species and cultivars of lupin were studied for their effect as additives to baked products and their ability to provide foaming and emulsifying properties. Of the two lupin species that are commonly cultivated commercially, Lupinus albus showed the greater potential as a bread additive; loaf height and structure were maintained when lupin flour was substituted for wheat flour at levels up to 5%. This level of substitution offered the advantage of reducing mixing time. The detrimental effects at higher substitution levels appeared to be associated with the nonprotein components of the lupin flour. L. albus showed better functionality than L. angustifolius in emulsifying attributes, although L. angustifolius showed greater potential as a foaming agent. Defatting the lupin flour may be necessary to show these properties to best advantage. Certain cultivars (within each species) showed preferable performance, indicating the potential for plant breeding to provide germplasm better suited to uses as food additives.