Cereal Chem 55:619 - 627.  |  VIEW ARTICLE
Effect of Addition of Full Fat Sweet Lupine Flour on Rheological Properties of Dough and Baking Quality of Bread.

J. E. Campos and A. A. El-Dash. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

The grain of sweet or low alkaloid lupine (Lupinus albus), which grows under semiarid conditions, was dehulled and milled into flour (0.013% alkaloid). The full fat flour, which has 39.7% protein (on a dry basis) and a fairly well-balanced amino acid composition (lysine content 3.96 g/16 g N), showed no inhibitory effect on trypsin. Addition of sweet lupine flour to wheat flour increased the water absorption, arrival time, and tolerance index while reducing the dough stability. Dough extensibility and maximum resistance to extension also showed a proportional reduction as the level of sweet lupine flour increased. When bread was produced using an experimental baking test, 5% lupine flour produced bread with a quality similar to the control. Use of 10% lupine flour, however, resulted in a slight reduction in volume and quality. Calcium stearyl-2-lactylate at the 0.25% level, however, improved both volume and quality.