{"title":"The use of lupine flour in baking","authors":"M. Begeulov, P. M. Konorev","doi":"10.32462/0235-2508-2022-31-10-30-34","DOIUrl":null,"url":null,"abstract":"The results of a study of the possibility of using lupine flour produced from the seeds of the narrow-leaved lupine variety Deco 2 in the production of bakery products are presented. The possibility of using lupine flour in the amount of 5 % by weight of premium wheat flour has been established in order to improve the physicochemical and organoleptic indicators of bakery products. The possibility of adding 10–15 % lupine flour to enrich bread with biologically valuable nutrients without a noticeable deterioration in the quality of finished products is shown.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"178 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Khleboproducty","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32462/0235-2508-2022-31-10-30-34","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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Abstract
The results of a study of the possibility of using lupine flour produced from the seeds of the narrow-leaved lupine variety Deco 2 in the production of bakery products are presented. The possibility of using lupine flour in the amount of 5 % by weight of premium wheat flour has been established in order to improve the physicochemical and organoleptic indicators of bakery products. The possibility of adding 10–15 % lupine flour to enrich bread with biologically valuable nutrients without a noticeable deterioration in the quality of finished products is shown.
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