Agricultural and Biological Sciences
8 years ago

New Bread Recipe Boosts Protein Content and Nutritional Value Significantly!

Journal of Food Science
Baking Studies and Nutritional Value of Bread Supplemented with Full-Fat Sweet Lupine Flour (L. albus cv Multolupa)
D Ballester, Isabel Zacarías, E. García, E. Yáñez

Paper Summary

Bread was made with lupine flour to see how it affects the dough and bread quality. Adding lupine flour increased water absorption and loaf size. Protein content in the bread also increased, making it a good option for human consumption.

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