ArticleFoods (Basel, Switzerland)2022
Lupin (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
22 citing papers in PubMed, 58 citations in OpenAlex.
- Process Optimization and Validation of Functional Pasta Reformulated with Lupin and Flaxseed Flours: Impacts on Technological Quality, Bioactive Potential, and Sensory Attributes.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Functional Potential of Peruvian Fava Bean Flours in Bread: Antioxidant Activity and Phenolic Bioaccessibility.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Chemical, Nutritional, Antinutritional, Physical and Technological Characterization of Breads Containing Germinated and Non-Germinated Black Lentil Flours Under Different Fermentation Conditions.Molecules (Basel, Switzerland) · 2026Article
- Article
- Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders.Foods (Basel, Switzerland) · 2025Article
- Evaluation of the Nutritional, Rheological, Functional, and Sensory Properties of Cookies Enriched with Taro (Foods (Basel, Switzerland) · 2025Article
- Natural SilibininLinoleate: A Protective Antioxidant in Edible Vegetable Oils.Foods (Basel, Switzerland) · 2025Article
- Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour.Foods (Basel, Switzerland) · 2025Article
- Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of 'French' Bread.Foods (Basel, Switzerland) · 2025Article
- Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products.Foods (Basel, Switzerland) · 2025Article
- Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Frontiers in nutrition · 2025Article
- Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc.Scientific reports · 2024Article
- Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread.Foods (Basel, Switzerland) · 2024Article
- Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout.Foods (Basel, Switzerland) · 2024Article
- Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues.Frontiers in nutrition · 2024Article
- Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Current research in food science · 2024Article
- Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength.Foods (Basel, Switzerland) · 2023Article
- Article
- Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder.Foods (Basel, Switzerland) · 2023Article
- Advances in Nutrient-Rich Foods for a Healthy Diet.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
12 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, the content in total polyphenols content (TPC), antioxidant activity (AA), and flavonoids content (TFC) of lupin; wheat and flour composites; and the bread obtained from them were determined. The rheological properties of the dough using the Mixolab system were also evaluated. The results showed an improvement in the nutritional properties of bread with addition of lupin in the composite flour, especially in terms of proteins, lipids, and mineral substances and a significant increases of functional attributes, such as TPC, TFC, and AA, which recorded the highest values in the bread with 30% lupin flour (76.50 mg GAE/100 g, 8.54 mg QE/100 g, 54.98%). The decrease of lupin bread volume compared to wheat bread ranged between 0.69-7.37%, porosity between 6.92-35.26%, elasticity between 63-70%, and H/D between 3.17-19.05%. The rheological profile of the dough obtained with lupin flours indicates a moderate stability and proper kneading behavior. The sensory analysis was also performed in order to identify the consumer's acceptability regarding this type of bread. According to a 5-point hedonic scale, the most highly appreciated was the bread with 10% lupin flour, which obtained mean scores of 4.73 for general acceptability as compared with control bread (4.43).
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.