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Lupin composition and possible use in bakery - a review

Author

Listed:
  • Zlatica Kohajdová

    (Institute of Biochemical and Food Technology, Department of Food Technology, Slovak University of Technology, Bratislava, Slovak Republic)

  • Jolana Karovičová

    (Institute of Biochemical and Food Technology, Department of Food Technology, Slovak University of Technology, Bratislava, Slovak Republic)

  • Štefan Schmidt

    (Institute of Biochemical and Food Technology, Department of Food Technology, Slovak University of Technology, Bratislava, Slovak Republic)

Abstract

Legume seeds are an abundant source of proteins and, among them, lupin is one of the richest. Lupin seed deserves great interest due to its chemical composition and augmented availability in many countries in recent years. The review reports on the current knowledge about nutritional characteristics (proteins, amino acids, starch, sugars, fiber, lipids, fatty acids, vitamins, antinutritional compounds) and potential use of different lupin seed products (flour, kernel fiber, protein isolates and concentrates) for baking applications. The influence of lupin addition on the rheological properties of dough and quality of final products are also described. A separate part of the article is focused on the foaming and emulsifying properties of lupin proteins.

Suggested Citation

  • Zlatica Kohajdová & Jolana Karovičová & Štefan Schmidt, 2011. "Lupin composition and possible use in bakery - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(3), pages 203-211.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:3:id:252-2009-cjfs
    DOI: 10.17221/252/2009-CJFS
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    References listed on IDEAS

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    1. B. Pisarikova & Z. Zraly & F. Bunka & M. Trckova, 2008. "Nutritional value of white lupine cultivar Butan in diets for fattening pigs," Veterinární medicína, Czech Academy of Agricultural Sciences, vol. 53(3), pages 124-134.
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    Cited by:

    1. Francisco E. Carvajal-Larenas, 2019. "Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products - a Review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(5), pages 301-311.
    2. Wiktor Skrzypkowski & Renata Galek & Adela Adamus & Agnieszka Kiełkowska, 2023. "Pollen Development and Stainability in Vicia faba L. and Lupinus angustifolius L," Agriculture, MDPI, vol. 13(11), pages 1-26, October.
    3. Taťana Hofmanová & Marie Hrušková & Ivan Švec, 2014. "Evaluation of wheat/non-traditional flour composite," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(3), pages 288-295.

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