Lupin bread rises to the quality challenge

Lupin bread rises to the quality challenge
Results showed five ASL varieties produced bread volume, crumb cell characteristics and texture which consumers could find suitable, however the mandelup variety proved the least palatable. Credit: Winam

Sweet lupins are shaping up to be a viable and nutritious element in wheat breads and cereals with recent research suggesting certain varieties produce bread with desirable volume, texture and crumb cell characteristics.

Curtin University's Centre for Food Research, in partnership with the CSIRO and the University of the Philippines are investigating Australian Sweet Lupins (ASL; Lupinus angustifolius) for potential large scale production of flour and breads.

The study found wheat bread could be nutritiously enhanced and remain palatable after the addition of certain varieties of protein-rich, high-fibre, Australian sweet lupins.

Curtin University expert and project leader Dr Stuart Johnson says wheat is commonly used in cereal and bread making due to its desirable texture but it lacks essential nutrients.

In contrast, ASL legumes are highly digestible, high in plant protein and high in , minerals, fibre and gluten free.

Dr Johnson says, Type 2 diabetes and heart disease are linked to the over-consumption of refined foods and food scientists are looking at healthy alternatives such as lupins.

Prior studies show lupins can improve glucose metabolism (diabetes), blood pressure and bowel health.

They evaluated six varieties of ASL—Belara, Coromup, Gungurra, Jenabillup, Mandelup and Tanjil— and used a ratio of 20 per cent ASL flour to 80 per cent wheat flour in dough and compared the resulting rolls to standard bread rolls.

"Bread rolls, similar to a common dinner roll used in SE Asia, were prepared using a traditional sponge and dough method," Dr Johnson says.

They then measured moisture-content, protein, dietary fibre, fat, ash and total carbohydrates in the ASL rolls.

Results showed five ASL varieties produced bread volume, crumb cell characteristics and texture which consumers could find suitable, however the mandelup variety proved the least palatable.

"This was an interesting find as in the past mandelup had been the most commonly used lupin variety in bread," Dr Johnson says.

Dr Johnson believes there is a potential export market for Australian lupin farmers and food producers.

"The research highlights the potential of a lupin variety such as Coromup, as a healthy food staple for commercialisation in highly populated countries such as SE Asia," he says.

"If used for large-scale -mix manufacture of a stable , ASL has the potential to aid chronic disease reduction," Dr Johnson says.

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More information: C.B.J. Villarino, V. Jayasena, R. Coorey, S. Chakrabarti-Bell, S.K. Johnson, "The effects of Australian sweet lupin (ASL) variety on physical properties of flours and breads," LWT - Food Science and Technology, Volume 60, Issue 1, January 2015, Pages 435-443, ISSN 0023-6438,
Provided by Science Network WA
Citation: Lupin bread rises to the quality challenge (2014, October 20) retrieved 25 August 2019 from
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Oct 20, 2014
Because a primary purpose of a swindle is to have an effect, usually benefiting someone else unnaturally well, certainly scams always, eventually, become obvious, at least by their unreasonable end results. In other words, it seems, cons eventually always crawl out of the woodwork. And this seems to be happening here. For years, condemned for "sugar content", then exonerated, then attacked again and again, carbohydrates never seem to have had anywhere near the bad influences claimed. And gluten was never really proved to be such a danger, "scientists" likely on corporate doles only said that. And replacements like soy were shown to be massive dangers to health, containing artificial estrogen and compounds that prevent the intake of crucial nutrients. But the attack on traditional bread now seems to be aimed at establishing an artificial market for sweet lupins!

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