Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

This study focuses on the possibility of using germinated lupine flour (GLF) in breadmaking process order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% 20%) were used, influence its addition wheat was analyzed. On empirical rheological properties, GLF has effect decreasing water absorption capacity, consistency, baking strength, extensibility, tolerance for mixing increasing total gas production falling number value. fundamental increased tan ? decreased G? G? modules with temperature. The microscopic distribution starch gluten system changed by an increase protein area a decrease one. Regarding characteristics, improved specific volume, porosity elasticity up textural properties gumminess resilience. color parameters bread, recipe had darkening crumb crust. sensory data show that samples better appreciated than control sample. According our data, it is recommended use maximum level making white bread.