Fortification of Sourdough with Lupin Bean Flour to Increase Protein and Micronutrient Content of Wheat Bread

Danielle Brynne Morrison, DTR

Abstract


Sourdough is a fermented dough rich in probiotic content, which is known to improve immunity and help with prevention of some chronic diseases, such as heart disease, cancer, and digestive issues. The objective of the study is to formulate, optimize, and perform the consumer acceptability study on the lupin bean fortified sour dough and wheat bread. I hypothesized that creating more nutrient dense flours to sourdough can improve nutrition and quality of bread product. For this project, sourdough was fortified with lupin beans for higher protein, vitamin, and mineral content. The flour mixtures are as follows: 100% all-purpose flour as the control group. Lupin bean used in 50% ratio to all-purpose flour, and 25% lupin with 75% all purpose. The sour dough from different variables was optimized and characterized by physiological testing such as pH and moisture content. Texture and Nutritional quality of the bread was measured using Penetrometer and Genesis R&D software, respectively. Sensory data was collected though a taste testing panel of 50 individuals using a 9 point hedonic scale. The results indicated that pH and moisture content of dough was increased with increase in lupin bean flour concentration. Furthermore, the lupin bean flour created a softer texture product and the rise of the dough decreased with amount of lupin bean present.  The Lupin Bean fortified bread will potentially provide a nutrient dense alternative to traditional wheat bread and offer many health benefits.

 

 


Keywords


Lupin Beans, Bread, Wheat, Fermentation

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