Maximising the nutritional and sensory quality of Lupin bread made using Western Australian bakers flour
Year: 2014
Type: dissertation
Abstract: Australian sweet lupin (ASL) addition to bread has potential to increase its nutritional quality. ASL variety significantly affected ASL-wheat bread quality, related to varietal differences in composition and flour particle size. Factorial analysis identified the most significant process parameters affecting ASL-wheat bread quality. Response surface methodology identified optimal levels of process and formulation parameters to deliver ASL-lupin bread with maximum ASL incorporation combined with acceptable physical quality and consumer acceptability.
Source: eSpace (Curtin University)
Author: Casiana Blanca Villarino
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2602515470