The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads

The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads

Physical characteristics of Australian sweet lupin (ASL) flours and breads made using ASL (20 g/100 g)-refined wheat (80 g/100 g) composite flours of ASL varieties Belara, Coromup, Gungurru, Jenabillup,Mandelup and Tanjil were evaluated and compared to wheat-only flour and bread. There was a signifi...

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Bibliographic Details
Main Authors: Villarino, Casiana Blanca Jucar, Jayasena, Vijay, Coorey, Ranil, Chakrabarti-Bell, S., Johnson, Stuart
Format: Journal Article
Published: Elsevier 2015
Subjects:
Particle size
Bread
Lupin
Wheat
Flour
Online Access:http://hdl.handle.net/20.500.11937/10393

Internet

http://hdl.handle.net/20.500.11937/10393

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