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Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features

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Abstract

In this study the breadmaking potential of lupin flour from L. mutabilis after being debittered (DLF) and solid state fermented (FLF) was evaluated in lupin-wheat breads. Different levels of substitution (10, 15, 20%) were tested on dough rheology and the technological and nutritional (composition and in vitro digestibility indexes) properties of breads, as well as acceptability. Lupin weakened the dough during mixing, having shorter development time and stability, especially FLF. Less relevant was the effect of lupin flours along heating-cooling of the doughs recorded with the Mixolab. DLF and FLF significantly affected technological properties of the lupin-wheat breads at higher substitution (> 10%), particularly reducing bread volume, crust luminosity, crumb cohesiveness and resilience. Detrimental effects observed at the highest substitutions (20%) were diminished when using FLF, although breads received lower score due to the acidic taste detected by panelists. Both lupin flours provided lupin-wheat breads with rather similar composition, rising the average content of proteins, fat and dietary fiber by 0.8, 2.4, 6.5 %, respectively, compared to wheat breads. Likewise, lupin-wheat breads had significantly lower hydrolytic and glycemic indexes. Overall, debittered and fermented lupin could be used for enriching wheat breads, although better technological properties were observed with FLF.

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Acknowledgements

The authors would like to acknowledge the financial support of the Cooperative Program for the Regional Agricultural Technology Fund (FONTAGRO) (Project FTG/RF-14893-RG, 2016–2018), Spanish Ministry of Science and Innovation (RTI2018-095919-B-C21), Generalitat Valenciana (Prometeo 2017/189) and the European Regional Development Fund (FEDER).

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Authors and Affiliations

  1. Instituto Nacional de Investigaciones Agropecuarias, INIAP, Quito, Ecuador

    Elena Villacrés & Paúl Cueva

  2. Facultad de Ciencias Químicas, Universidad Central del Ecuador, Quito, Ecuador

    Paúl Cueva & Milene Díaz

  3. Instituto de Agroquímica y Tecnología de Alimentos. IATA, CSIC, Valencia, España

    Cristina M. Rosell

Authors
  1. Elena Villacrés
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  2. Paúl Cueva
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  3. Milene Díaz
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  4. Cristina M. Rosell
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Correspondence to Elena Villacrés.

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Highlights

• L. mutabilis flour could be used as ingredient for making wheat breads.

• Debittering and solid-state fermentation lead to lupin flours with good breadmaking performance.

• Up to 10% wheat replacement with lupin does not affect bread properties.

• Lupine-wheat breads with fermented lupin flour (20%) presented an improved nutritional profile.

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Villacrés, E., Cueva, P., Díaz, M. et al. Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features. Plant Foods Hum Nutr 75, 569–575 (2020). https://doi.org/10.1007/s11130-020-00844-w

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  • DOI: https://doi.org/10.1007/s11130-020-00844-w

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