Technological and chemical characteristics of breads made with lupin sprouts
Main Article Content
Keywords
bread, sprouted lupin flour, phytic acid, mineral, technological properties
Abstract
In this study, the effect of sprouting processes on the physical and chemical properties of lupin flour and the usage of sprouted lupin flour (SLF) in bread making, and technological properties of breads supplemented with SLF were investigated. For SLF preparation, lupin seeds were sprouted at day 1, 3 and 6, and dried then finely ground. 10% lupin flours (sprouted and non-sprouted) replaced wheat flour in the bread formulation. After the sprouting process, flour properties (colour, ash, protein, phytic acid (PA) and mineral content) and bread properties made with these flours (weight, volume, specific volume, symmetry, texture, porosity, firmness, crust and crumb colour) were investigated. During the sprouting period, the PA content of SLF significantly (P<0.05) decreased. Potassium, manganese, phosphorus and zinc contents of the SLF increased throughout the sprouting period. Breads supplemented with 3 day SLF give superior technological (volume, specific volume, symmetry and texture) and nutritional properties compared to the control sample. The use of 3 day SLF can be recommended for nutritional enrichment of bread and also for improving technological quality with minimum adverse effect of bread colour.
References
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American Association of Cereal Chemists (AACC), 1990. Approved methods of the American Association of Cereal Chemists (8th Ed.). AACC, St. Paul, MN, USA.
Arvanitoyannis, I.S. and Van Houwelingen-Koukaliaroglou, M., 2005. Functional foods: a survey of health claims, pros and cons, and current legislation. Critical Review of Food Science and Nutrition, 45: 385-404.
Ayd?n, C. and Ö?üt, H., 1991. Determination of some biological properties of Amasya apple and hazelnuts. Journal of Agriculture, Faculty of Selcuk University 1: 45-54.
Bartnik, M. and Szafranska, I., 1987. Changes in phytate content and phytase activity during the germination of some cereals. Journal of Cereal Science 5: 23-28.
Benitez, V., Cantera, S., Aguilera, Y., Molla, E., Esteban, R.M., Diaz, F. and Martin-Cabrejas, M.A., 2013. Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes. Food Research International 50: 64-69.
Blandino, M., Sovrani, V., Marinaccio, F., Reyneri, A., Rolle, L. and Giacosa, S., 2013. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction. Food Chemistry 141: 2549-2557.
Bubert, H. and Hagenah, W.D., 1987. Detection and measurement. In: Boumans, P.W.J.M. (ed.) Inductively coupled plasma emission spectroscopy. Wiley-Interscience, New York, NY, USA, pp. 536-567.
Capraro, J., Magni, C., Fontanesi, M., Budelli, A. and Duranti, M., 2008. Application of two-dimensional electrophoresis to industrial process analysis of proteins in lupin-based pasta. LWT-Food Science and Technology 41: 1011-1017.
Clark, R.L. and Johnson, S.J., 2002. Sensory acceptability of foods with added lupin (Lupinus angustifolius) kernel fiber using pre-set criteria. Journal of Food Science 67: 356-362.
Dervas, G., Doxastakis, G., Hadjisavva-Zinoviadi, S. and Triantafillakos, N., 1999. Lupine flour addition to wheat flour doughs and effect on rheological properties. Food Chemistry 66: 67-73.
Doxastakis, G., Papageorgiou, M., Mandalou, D., Irakl?, M., Papalamprou, E., D’Agostina, A., Resta, D., Boschin, G. and Arnoldi, A., 2007. Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti. Food Chemistry 101: 57-64.
Doxastakis, G., Zafiriadis, I., Irakl?, M., Marlani, H. and Tananaki, C., 2002. Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chemistry 77: 219-227.
El-Adawy, T.A., Rahma, E.H., El-Bedawey, A.A. and Gafar, A.F., 2001. Nutritional potential and functional properties of sweet and bitter lupin seed protein isolates. Food Chemistry 74: 455-462.
Frias, J., Miranda-Zarate, M.L. and Vidal-Valverde, C., 2005. Effect of germination and fermentation in the antioxidant vitamin content and antioxidant capacity of Lupinus albus L., var. multolupa. Food Chemistry 92: 211-220.
Fudiyansyah, N., Petterson, D.S., Bell, R.R. and Fairbrother, A.H., 1995. A nutritional, chemical and sensory evaluation of lupin (L. angustifolius) tempe. International Journal of Food Science and Technology 30: 297-305.
Gomez Galan, A.M., Brohée, M., Silva, E.A., Van Hengel, A.J. and Chassaigne, H., 2011. Development of a real-time PCR method for the simultaneous detection of soya and lupin mitochondrial DNA as markers for the presence of allergens in processed food. Food Chemistry 127: 834-841.
Gulewicz, P., Martinez-Villaluenga, C., Frias, J., Ciesiolka, D., Gulewicz, K. and Vidal-Valverde, C., 2008. Effect of germination on the protein fraction composition of different lupin seeds. Food Chemistry 107: 830-844.
Hall, R.S. and Johnson, S.K., 2004. Sensory acceptability of foods containing Australian sweet lupin (Lupinus angustifolius) flour. Journal of Food Science 69: 92-97.
Hall, R.S., Johnson, S.K., Baxter, A.L. and Ball, M.J., 2005. Lupin kernel fiber-enriched foods beneficially modify serum lipids in men. European Journal of Clinical Nutrition 59: 325-333.
Hallen, E., ?bano?lu, ?. and A?nsworth, P., 2004. Effect of fermented/ germinated cowpea flour addition on the rheological and baking properties of wheat flour. Journal of Food Engineering 63: 177-184.
Hansen, M., Pederdern, B., Munck, L. and Eggum, B.O., 1989. Weaning foods with improved energy and nutrient density prepared from sprouted cereals. I Preparation of dietary bulk of gruels based on barley. Food Nutrition Bulletin 11: 40-44.
Haugh, W. and Lantzsch, H.J., 1983. Sensitive method for the rapid determination of phytate in cereals and cereal product. Journal of Science of Food and Agriculture 34: 1423-1426.
Hefni, M. and Witthöft, C.M., 2011. Increasing the folate content in Egyptian baladi bread using sprouted wheat flour. LWT-Food Science and Technology44: 706-712.
International Association for Cereal Science and Technology (ICC), 2002. Standard methods of ICC. Method no. 104?1. ICC, Vienna, Austria.
Kohajdova, Z., Karov??ova, J. and Schm?dt, S., 2011. Lupin composition and possible use in bakery – a review.Czech Journal of Food Science 29: 203-211.
Lampart-Szczapa, E., Obuchowsk?, W., Czaczyk, K., Pastuszewska, B. and Buraczewska, L., 1997. Effect of lupin flour on the quality and oligosaccharides of pasta and crisps. Nahrung/Food 41: 219-223.
Larsson, M. and Sandberg, A.S., 1992. Phytate reduction in oats during malting. Journal of Food Science 57: 994-997.
Levent, H. and Bilgiçli, N., 2011. Effect of gluten-free flours on physical properties of cakes. Journal of Food Science Engineering 1: 354-360.
Marero, L.M., Payumo, E.M., Aguinaldo, A.R. and Homma, S., 1989b. Nutritional characteristics of weaning foods prepared from sprouted cereals and legumes. Journal of Food Science 53: 1399-1402.
Marero, L.M., Payumo, E.M., Librando, E.C., Lainez, W., Gopez, M.D. and Homma, S., 1989a. Technology of weaning food formulations prepared from sprouted cereals and legumes. Journal of Food Science 53: 1391-1395.
Martinez-Villaluenga, C., Sironi, E., Vidal-Valverde, C. and Duranti, M., 2006. Effects of oligosaccharide removing procedure on the protein profiles of lupin seeds. European Food Research and Technology 223: 691-696.
Martinez-Villaluenga, C., Torres, A., Frias, J. and Vidal-Valverde, C., 2010. Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta. LWT-Food Science and Technology 43: 617-622.
Muzquiz, M., Pedrosa, M.M., Cuadrado, C., Ayet, G., Burbano, C. and Brenes, A., 1998. Variation of alkaloids, alkaloid esters, phytic acid and phytase activity in germinated seed of Lupinus albus and L.luteus. In: Jansman, A.J., Hil, G.D., Huisman, J. and Van der Poel, A.F.B. (eds.) Recent advances of research in antinutritional factors in legume seeds and rapeseed. EAAP Publication no.93. Wageningen Academic Publishers, Wageningen, the Netherlands, pp. 387-390.
Obeidat, B.A., Abdul-Hussain, S.S. and Al Omari, D.Z., 2013. Effect of addition of sprouted lupin flour on the physiochemical and organoleptic properties of cookies. Journal of Food Processes and Preservation 37: 637-643.
Öztürk, ?., 2008. Chemical characterization of sprouted grain of wheat and evaluation research opportunities of as a natural food additive. MSc thesis, Erciyes University, Kayseri, Turkey, 121 pp.
Paraskevopoulou, A., Chrysanthou, A. and Koutidou, M., 2012. Characterisation of volatile compounds of lupin protein isolate-enriched wheat flour bread.Food Research International 48: 568-577.
Paraskevopoulou, A., Provatidou, E., Tsotsiou, D. and Kiosseoglou, V., 2010. Dough rheology and baking performance of wheat flour-lupin protein isolate blends. Food Research International43: 1009-1016.
Pollard, N.J., Stoddard, F.L., Popineau, Y., Wrigley, C.W. and Macritchie, F., 2002. Lupin flours as additives: dough mixing, breadmaking, emulsifying and foaming. Cereal Chemistry 79: 662-69.
Rayas-Duarte, P., Mock, C.M. and Satterlee, L.D., 1996. Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chemistry 73: 381-387.
Sangronis, E. and Machado, C.J., 2007. Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan. LWT-Food Science and Technology 40: 116-120.
Sathe, S.K., Deshpande, S.S. and Salunke, D.K., 1982. Functional properties of lupin seed (Lupinus mutabilis) proteins and protein concentrates. Journal of Food Science 47: 491-497.
Scarafoni, A., Ronchi, A. and Duranti, M., 2009. A real-time PCR method for the detection and quantification of lupin flour in wheat flour-based matrices. Food Chemistry 115: 1088-1093.
Shin, D., Kim, W. and Kim, Y., 2013. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour. Food Chemistry 141: 517-523.
Siro, I., Kapolna, E., Kapolna, B. and Lugasi, A., 2008. Functional food. Product development, marketing and consumer acceptance – a review. Appetite 51: 456-467.
Sloan, A.E., 2000. The top 10 functional food trends. FoodTechnology 54: 33-62.
Sloan, A.E., 2002. The top 10 functional food trends. The next generation. FoodTechnology 56: 32-57.
Smith, S.C., Choy, R., Johnson, S.K., Hall, R.H., Wildeboer-Veloo, A.C.M. and Welling, G.W., 2006. Lupin kernel fiber consumption modifies fecal microbiota in healthy men as determined by rRNA gene fluorescent in situ hybridization. European Journal of Nutrition 45: 335-341.
Sokrab, A.M., Mohamed Ahmed, ?.A. and Babiker, E.E., 2012. Effect of germination on antinutritional factors, total, and extractable minerals of high and low phytate corn (Zea mays L.) genotypes. Journal of Saudi Society of Agricultural Science 11: 123-128.
Sosulski, F.W., Chakraborty, P. and Humbert, E., 1978. Legumes based limitation and blended milk products. Canadian Institute of Food Science and Technology 11: 117-121.
Torres, A., Frias, J., Granito, M. and Vidal-Valverde, C., 2006. Fermented pigeon pea (Cajanus cajan) ingredients in pasta products. Journal of Agricultural and Food Chemistry 54: 6685-6691.
Tronc, E., 1999. Lupin flour: a new ingredient for human food. Grains Legumes 25: 24.
Ziobro, R., Witczak, T., Juszczak, L. and Korus, J., 2013. Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic. Food Hydrocolloids 32: 213-220.
American Association of Cereal Chemists (AACC), 1990. Approved methods of the American Association of Cereal Chemists (8th Ed.). AACC, St. Paul, MN, USA.
Arvanitoyannis, I.S. and Van Houwelingen-Koukaliaroglou, M., 2005. Functional foods: a survey of health claims, pros and cons, and current legislation. Critical Review of Food Science and Nutrition, 45: 385-404.
Ayd?n, C. and Ö?üt, H., 1991. Determination of some biological properties of Amasya apple and hazelnuts. Journal of Agriculture, Faculty of Selcuk University 1: 45-54.
Bartnik, M. and Szafranska, I., 1987. Changes in phytate content and phytase activity during the germination of some cereals. Journal of Cereal Science 5: 23-28.
Benitez, V., Cantera, S., Aguilera, Y., Molla, E., Esteban, R.M., Diaz, F. and Martin-Cabrejas, M.A., 2013. Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes. Food Research International 50: 64-69.
Blandino, M., Sovrani, V., Marinaccio, F., Reyneri, A., Rolle, L. and Giacosa, S., 2013. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction. Food Chemistry 141: 2549-2557.
Bubert, H. and Hagenah, W.D., 1987. Detection and measurement. In: Boumans, P.W.J.M. (ed.) Inductively coupled plasma emission spectroscopy. Wiley-Interscience, New York, NY, USA, pp. 536-567.
Capraro, J., Magni, C., Fontanesi, M., Budelli, A. and Duranti, M., 2008. Application of two-dimensional electrophoresis to industrial process analysis of proteins in lupin-based pasta. LWT-Food Science and Technology 41: 1011-1017.
Clark, R.L. and Johnson, S.J., 2002. Sensory acceptability of foods with added lupin (Lupinus angustifolius) kernel fiber using pre-set criteria. Journal of Food Science 67: 356-362.
Dervas, G., Doxastakis, G., Hadjisavva-Zinoviadi, S. and Triantafillakos, N., 1999. Lupine flour addition to wheat flour doughs and effect on rheological properties. Food Chemistry 66: 67-73.
Doxastakis, G., Papageorgiou, M., Mandalou, D., Irakl?, M., Papalamprou, E., D’Agostina, A., Resta, D., Boschin, G. and Arnoldi, A., 2007. Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti. Food Chemistry 101: 57-64.
Doxastakis, G., Zafiriadis, I., Irakl?, M., Marlani, H. and Tananaki, C., 2002. Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chemistry 77: 219-227.
El-Adawy, T.A., Rahma, E.H., El-Bedawey, A.A. and Gafar, A.F., 2001. Nutritional potential and functional properties of sweet and bitter lupin seed protein isolates. Food Chemistry 74: 455-462.
Frias, J., Miranda-Zarate, M.L. and Vidal-Valverde, C., 2005. Effect of germination and fermentation in the antioxidant vitamin content and antioxidant capacity of Lupinus albus L., var. multolupa. Food Chemistry 92: 211-220.
Fudiyansyah, N., Petterson, D.S., Bell, R.R. and Fairbrother, A.H., 1995. A nutritional, chemical and sensory evaluation of lupin (L. angustifolius) tempe. International Journal of Food Science and Technology 30: 297-305.
Gomez Galan, A.M., Brohée, M., Silva, E.A., Van Hengel, A.J. and Chassaigne, H., 2011. Development of a real-time PCR method for the simultaneous detection of soya and lupin mitochondrial DNA as markers for the presence of allergens in processed food. Food Chemistry 127: 834-841.
Gulewicz, P., Martinez-Villaluenga, C., Frias, J., Ciesiolka, D., Gulewicz, K. and Vidal-Valverde, C., 2008. Effect of germination on the protein fraction composition of different lupin seeds. Food Chemistry 107: 830-844.
Hall, R.S. and Johnson, S.K., 2004. Sensory acceptability of foods containing Australian sweet lupin (Lupinus angustifolius) flour. Journal of Food Science 69: 92-97.
Hall, R.S., Johnson, S.K., Baxter, A.L. and Ball, M.J., 2005. Lupin kernel fiber-enriched foods beneficially modify serum lipids in men. European Journal of Clinical Nutrition 59: 325-333.
Hallen, E., ?bano?lu, ?. and A?nsworth, P., 2004. Effect of fermented/ germinated cowpea flour addition on the rheological and baking properties of wheat flour. Journal of Food Engineering 63: 177-184.
Hansen, M., Pederdern, B., Munck, L. and Eggum, B.O., 1989. Weaning foods with improved energy and nutrient density prepared from sprouted cereals. I Preparation of dietary bulk of gruels based on barley. Food Nutrition Bulletin 11: 40-44.
Haugh, W. and Lantzsch, H.J., 1983. Sensitive method for the rapid determination of phytate in cereals and cereal product. Journal of Science of Food and Agriculture 34: 1423-1426.
Hefni, M. and Witthöft, C.M., 2011. Increasing the folate content in Egyptian baladi bread using sprouted wheat flour. LWT-Food Science and Technology44: 706-712.
International Association for Cereal Science and Technology (ICC), 2002. Standard methods of ICC. Method no. 104?1. ICC, Vienna, Austria.
Kohajdova, Z., Karov??ova, J. and Schm?dt, S., 2011. Lupin composition and possible use in bakery – a review.Czech Journal of Food Science 29: 203-211.
Lampart-Szczapa, E., Obuchowsk?, W., Czaczyk, K., Pastuszewska, B. and Buraczewska, L., 1997. Effect of lupin flour on the quality and oligosaccharides of pasta and crisps. Nahrung/Food 41: 219-223.
Larsson, M. and Sandberg, A.S., 1992. Phytate reduction in oats during malting. Journal of Food Science 57: 994-997.
Levent, H. and Bilgiçli, N., 2011. Effect of gluten-free flours on physical properties of cakes. Journal of Food Science Engineering 1: 354-360.
Marero, L.M., Payumo, E.M., Aguinaldo, A.R. and Homma, S., 1989b. Nutritional characteristics of weaning foods prepared from sprouted cereals and legumes. Journal of Food Science 53: 1399-1402.
Marero, L.M., Payumo, E.M., Librando, E.C., Lainez, W., Gopez, M.D. and Homma, S., 1989a. Technology of weaning food formulations prepared from sprouted cereals and legumes. Journal of Food Science 53: 1391-1395.
Martinez-Villaluenga, C., Sironi, E., Vidal-Valverde, C. and Duranti, M., 2006. Effects of oligosaccharide removing procedure on the protein profiles of lupin seeds. European Food Research and Technology 223: 691-696.
Martinez-Villaluenga, C., Torres, A., Frias, J. and Vidal-Valverde, C., 2010. Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta. LWT-Food Science and Technology 43: 617-622.
Muzquiz, M., Pedrosa, M.M., Cuadrado, C., Ayet, G., Burbano, C. and Brenes, A., 1998. Variation of alkaloids, alkaloid esters, phytic acid and phytase activity in germinated seed of Lupinus albus and L.luteus. In: Jansman, A.J., Hil, G.D., Huisman, J. and Van der Poel, A.F.B. (eds.) Recent advances of research in antinutritional factors in legume seeds and rapeseed. EAAP Publication no.93. Wageningen Academic Publishers, Wageningen, the Netherlands, pp. 387-390.
Obeidat, B.A., Abdul-Hussain, S.S. and Al Omari, D.Z., 2013. Effect of addition of sprouted lupin flour on the physiochemical and organoleptic properties of cookies. Journal of Food Processes and Preservation 37: 637-643.
Öztürk, ?., 2008. Chemical characterization of sprouted grain of wheat and evaluation research opportunities of as a natural food additive. MSc thesis, Erciyes University, Kayseri, Turkey, 121 pp.
Paraskevopoulou, A., Chrysanthou, A. and Koutidou, M., 2012. Characterisation of volatile compounds of lupin protein isolate-enriched wheat flour bread.Food Research International 48: 568-577.
Paraskevopoulou, A., Provatidou, E., Tsotsiou, D. and Kiosseoglou, V., 2010. Dough rheology and baking performance of wheat flour-lupin protein isolate blends. Food Research International43: 1009-1016.
Pollard, N.J., Stoddard, F.L., Popineau, Y., Wrigley, C.W. and Macritchie, F., 2002. Lupin flours as additives: dough mixing, breadmaking, emulsifying and foaming. Cereal Chemistry 79: 662-69.
Rayas-Duarte, P., Mock, C.M. and Satterlee, L.D., 1996. Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chemistry 73: 381-387.
Sangronis, E. and Machado, C.J., 2007. Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan. LWT-Food Science and Technology 40: 116-120.
Sathe, S.K., Deshpande, S.S. and Salunke, D.K., 1982. Functional properties of lupin seed (Lupinus mutabilis) proteins and protein concentrates. Journal of Food Science 47: 491-497.
Scarafoni, A., Ronchi, A. and Duranti, M., 2009. A real-time PCR method for the detection and quantification of lupin flour in wheat flour-based matrices. Food Chemistry 115: 1088-1093.
Shin, D., Kim, W. and Kim, Y., 2013. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour. Food Chemistry 141: 517-523.
Siro, I., Kapolna, E., Kapolna, B. and Lugasi, A., 2008. Functional food. Product development, marketing and consumer acceptance – a review. Appetite 51: 456-467.
Sloan, A.E., 2000. The top 10 functional food trends. FoodTechnology 54: 33-62.
Sloan, A.E., 2002. The top 10 functional food trends. The next generation. FoodTechnology 56: 32-57.
Smith, S.C., Choy, R., Johnson, S.K., Hall, R.H., Wildeboer-Veloo, A.C.M. and Welling, G.W., 2006. Lupin kernel fiber consumption modifies fecal microbiota in healthy men as determined by rRNA gene fluorescent in situ hybridization. European Journal of Nutrition 45: 335-341.
Sokrab, A.M., Mohamed Ahmed, ?.A. and Babiker, E.E., 2012. Effect of germination on antinutritional factors, total, and extractable minerals of high and low phytate corn (Zea mays L.) genotypes. Journal of Saudi Society of Agricultural Science 11: 123-128.
Sosulski, F.W., Chakraborty, P. and Humbert, E., 1978. Legumes based limitation and blended milk products. Canadian Institute of Food Science and Technology 11: 117-121.
Torres, A., Frias, J., Granito, M. and Vidal-Valverde, C., 2006. Fermented pigeon pea (Cajanus cajan) ingredients in pasta products. Journal of Agricultural and Food Chemistry 54: 6685-6691.
Tronc, E., 1999. Lupin flour: a new ingredient for human food. Grains Legumes 25: 24.
Ziobro, R., Witczak, T., Juszczak, L. and Korus, J., 2013. Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic. Food Hydrocolloids 32: 213-220.
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Jul 25, 2014
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