Guardianelli Luciano M, Carbas Bruna, Brites Carla, Puppo María C, Salinas María V
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-UNLP-CONICET, 47 y 116, La Plata 1900, Argentina.
National Institute for Agricultural and Veterinary Research (INIAV), I.P., Av. Da República, Quinta do Marquês, 2780-157 Oeiras, Portugal.
Foods. 2023 Apr 14;12(8):1645. doi: 10.3390/foods12081645.
Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28-48%). Our objective was to study the thermal properties of two lupine flours (Misak and Rumbo) and the influence of different amounts of lupine flour (0, 10, 20 and 30%) incorporations on the hydration and rheological properties of dough and bread quality. The thermograms of both lupine flours showed three peaks at 77-78 °C, 88-89 °C and 104-105 °C, corresponding to 2S, 7S and 11S globulins, respectively. For Misak flour, higher energy was needed to denature proteins in contrast to Rumbo flour, which may be due to its higher protein amount (50.7% vs. 34.2%). The water absorption of dough with 10% lupine flour was lower than the control, while higher values were obtained for dough with 20% and 30% lupine flour. In contrast, the hardness and adhesiveness of the dough were higher with 10 and 20% lupine flour, but for 30%, these values were lower than the control. However, no differences were observed for G', G″ and tan δ parameters between dough. In breads, the protein content increased ~46% with the maximum level of lupine flour, from 7.27% in wheat bread to 13.55% in bread with 30% Rumbo flour. Analyzing texture parameters, the chewiness and firmness increased with incorporations of lupine flour with respect to the control sample while the elasticity decreased, and no differences were observed for specific volume. It can be concluded that breads of good technological quality and high protein content could be obtained by the inclusion of lupine flours in wheat flour. Therefore, our study highlights the great technological aptitude and the high nutritional value of lupine flours as ingredients for the breadmaking food industry.
基于甜羽扇豆的蛋白质类食品正受到食品行业和消费者的关注，因为它是蛋白质含量最高的豆类之一（28%-48%）。我们的目标是研究两种羽扇豆粉（米萨克和伦博）的热特性，以及不同添加量（0%、10%、20%和30%）的羽扇豆粉对面团水化和流变特性以及面包品质的影响。两种羽扇豆粉的热重曲线在77-78°C、88-89°C和104-105°C处显示出三个峰值，分别对应2S、7S和11S球蛋白。与伦博粉相比，米萨克粉使蛋白质变性需要更高的能量，这可能是由于其蛋白质含量更高（50.7%对34.2%）。含10%羽扇豆粉的面团吸水率低于对照组，而含20%和30%羽扇豆粉的面团吸水率更高。相比之下，含10%和20%羽扇豆粉的面团硬度和粘性更高，但含30%羽扇豆粉的面团这些值低于对照组。然而，面团之间的G'、G″和tan δ参数没有差异。在面包中，随着羽扇豆粉添加量达到最大值，蛋白质含量增加了约%，从小麦面包中的7.27%增加到含30%伦博粉面包中的13.55%。分析质地参数，与对照样品相比，随着羽扇豆粉的添加，咀嚼性和硬度增加，而弹性降低，比容没有差异。可以得出结论，通过在小麦粉中添加羽扇豆粉可以获得工艺品质良好且蛋白质含量高的面包。因此，我们的研究突出了羽扇豆粉作为面包制作食品工业原料的巨大工艺适用性和高营养价值。
