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...
| Main Authors: | , , , , |
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| Format: | Journal Article |
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Elsevier
2015
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| Online Access: | http://hdl.handle.net/20.500.11937/10393 |
| _version_ | 1848746220184403968 |
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| author | Villarino, Casiana Blanca Jucar Jayasena, Vijay Coorey, Ranil Chakrabarti-Bell, S. Johnson, Stuart |
| author_facet | Villarino, Casiana Blanca Jucar Jayasena, Vijay Coorey, Ranil Chakrabarti-Bell, S. Johnson, Stuart |
| author_sort | Villarino, Casiana Blanca Jucar |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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 significant(p < 0.05) effect of ASL variety on flour particle size distribution and surface area. Moisture loss, breadspecific volume, crumb characteristics and texture properties of ASL-wheat breads were also significantly (p < 0.05) affected by ASL variety. Of the ASL varieties, Mandelup-wheat bread had the lowest (p < 0.05) moisture loss, bread volume, and height; most dense pore appearance and higher number of smaller cells; hardest, chewiest and least springy instrumental texture. Tanjil-wheat bread had the highest bread volume and was comparable with other ASL-wheat breads in terms of moisture loss, crumb cell and texture characteristics. Results suggest that ASL varieties Belara, Coromup, Gungurru, Jenabillup and Tanjil can be incorporated into wheat flour for bread manufacturing with desirable bread volume, crumb cell and texture attributes. |
| first_indexed | 2025-11-14T06:29:47Z |
| format | Journal Article |
| id | curtin-20.500.11937-10393 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T06:29:47Z |
| publishDate | 2015 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-103932017-09-13T14:50:14Z The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads Villarino, Casiana Blanca Jucar Jayasena, Vijay Coorey, Ranil Chakrabarti-Bell, S. Johnson, Stuart Particle size Bread Lupin Wheat Flour 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 significant(p < 0.05) effect of ASL variety on flour particle size distribution and surface area. Moisture loss, breadspecific volume, crumb characteristics and texture properties of ASL-wheat breads were also significantly (p < 0.05) affected by ASL variety. Of the ASL varieties, Mandelup-wheat bread had the lowest (p < 0.05) moisture loss, bread volume, and height; most dense pore appearance and higher number of smaller cells; hardest, chewiest and least springy instrumental texture. Tanjil-wheat bread had the highest bread volume and was comparable with other ASL-wheat breads in terms of moisture loss, crumb cell and texture characteristics. Results suggest that ASL varieties Belara, Coromup, Gungurru, Jenabillup and Tanjil can be incorporated into wheat flour for bread manufacturing with desirable bread volume, crumb cell and texture attributes. 2015 Journal Article http://hdl.handle.net/20.500.11937/10393 10.1016/j.lwt.2014.08.028 Elsevier restricted |
| spellingShingle | Particle size Bread Lupin Wheat Flour Villarino, Casiana Blanca Jucar Jayasena, Vijay Coorey, Ranil Chakrabarti-Bell, S. Johnson, Stuart The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads |
| title | The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads |
| title_full | The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads |
| title_fullStr | The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads |
| title_full_unstemmed | The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads |
| title_short | The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads |
| title_sort | effects of australian sweet lupin (asl) variety on physical properties of flours and breads |
| topic | Particle size Bread Lupin Wheat Flour |
| url | http://hdl.handle.net/20.500.11937/10393 |