Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features
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Title
Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features
Authors
Keywords
-
Journal
PLANT FOODS FOR HUMAN NUTRITION
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-08-21
DOI
10.1007/s11130-020-00844-w
References
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Related references
Note: Only part of the references are listed.- Effect of debittering and solid‐state fermentation processes on the nutritional content of lupine ( Lupinus mutabilis Sweet)
- (2020) Elena Villacrés et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects of two debittering processes on the alkaloid content and quality characteristics of lupin ( Lupinus mutabilis Sweet)
- (2020) Elena Villacrés et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process
- (2020) Paola Cortés-Avendaño et al. PLANT FOODS FOR HUMAN NUTRITION
- Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality
- (2019) Ester Betoret et al. CEREAL CHEMISTRY
- Quinolizidine Alkaloid Biosynthesis in Lupins and Prospects for Grain Quality Improvement
- (2017) Karen M. Frick et al. Frontiers in Plant Science
- Lupin as a perspective protein plant for animal and human nutrition – a review
- (2016) Kateřina Sedláková et al. ACTA VETERINARIA BRNO
- Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges
- (2015) C. B. J. Villarino et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality
- (2015) C.B.J. Villarino et al. FOOD RESEARCH INTERNATIONAL
- Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum
- (2015) Estela Patricia López et al. LWT-FOOD SCIENCE AND TECHNOLOGY
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- Technological and chemical characteristics of breads made with lupin sprouts
- (2015) N. Ertaş Quality Assurance and Safety of Crops & Foods
- The effects of bread-making process factors on Australian sweet lupin-wheat bread quality characteristics
- (2014) Casiana Blanca Villarino et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins
- (2013) María E. Matos et al. FOOD HYDROCOLLOIDS
- Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality
- (2013) Elena Bartkiene et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread
- (2012) Adamantini Paraskevopoulou et al. FOOD RESEARCH INTERNATIONAL
- Differential Recovery of Lupin Proteins from the Gluten Matrix in Lupin–Wheat Bread As Revealed by Mass Spectrometry and Two-Dimensional Electrophoresis
- (2011) Shahidul Islam et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi
- (2009) Cristina M. Rosell et al. CEREAL CHEMISTRY
- Microstructural changes inLupinus campestrisseed in response to three thermal debittering treatments
- (2009) Cristian Jiménez-Martínez et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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