Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls

Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls

Lupin represents a high-protein and high-fibre non-traditional raw material that can improve the nutritional value of baked goods. This study investigated the effect of the incorporation of lupin flour on the rheological characteristics of wheat dough as well as qualitative characteristics, sensory...

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Bibliographic Details
Main Authors: Tatiana Holkovičová, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová, Ladislav Staruch
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2025-01-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
baked rolls
fibre
lupin
mixolab
protein
rheology
Online Access:https://journal.pan.olsztyn.pl/Impact-of-Lupin-Inclusion-on-the-Rheological-and-Qualitative-Characteristics-and,199852,0,2.html
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