Effect of blending ratios of roasted and unroasted lupine flour on the physicochemical properties, antinutritional factors, and organoleptic qualities of wheat-lupine composite bread

Lupine (Lupineus spp.), a legume rich in protein and dietary fiber, has gained attention as a functional ingredient in bakery products like bread. However, the physico chemical and sensory attributes of composite bread is affected by incorporation of blending ratios of both roasted and unroasted lup...

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發表在:	Applied Food Research
Main Authors:	Biresaw Demelash Abera, Zemenu Tadesse Adimas, Mekuannt Alefe Adimas, Aderaye Jembere Alemayehu, Mengistu Gizaw Geletu
格式:	Article
語言:	英语
出版:	Elsevier 2025-12-01
主題:	Chemical composition Composite bread Lupine flour Organoleptic quality Roasting
在線閱讀:	http://www.sciencedirect.com/science/article/pii/S277250222500650X