Efeito da adição da farinha de tremoço doce (lupinus albus) nas propriedades reologicas da massa e na qualidade do pão

AUTOR(ES)
DATA DE PUBLICAÇÃO

1977

RESUMO

A simplified method for the milling of the seeds of sweet lupine (Lupinus albus) was developed which produced a yield of 85% of full fat flour or of 73% of defatted flour. This flour was very low in alkaloids (0.013%), and free of antinutritional factors. The protein content was 39.9% and 44.7% (dry basis) for full fat and defatted flours, respectively. The content of the indispensable amino acids lysine and threonine was high, although that of the wulfur amino acids was low. This is in contrast to the amino acid composition of wheat; thus sweet lupine flour should serve as a beneficial complement to wheat flour in the production of high protein bread. Full fat and defatted lupine flour were therefore mixed with soft wheat flour 72% and 78% extraction at levels of 5%, 10%, 15% and 20%; the effect of this addition on the viscosity, water absorption, and rheological properties of dough was studied, as well as its influence on overall bread quality. Sweet lupine flour was found to reduce viscosity and increase water absorption, arrival time, and tolerance index; dough stability, resistance to extension, and extensibility of the dough, however, were decreased. The addition of 5% of full fat sweet lupine produced bread similar to the control, whereas the use of 10% required the addition of 0.25% of calcium stearoyl-lactyl-lactate (CSL). The nutritional value of the bread made with 10% of sweet lupine flour was significantly higher than that of the control (PER 1.28 and 0.81, respectively).

ASSUNTO(S)

tremoço pão farinhas

ACESSO AO ARTIGO

Documentos Relacionados