Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt. The impact on the physical properties of the dough and cookies was evaluated for the different systems. Rice and buckwheat doughs were 20% firmer and 40% less cohesive than the others. The incorporation of lupin extract had a reduced impact on the shape parameters of the cookies, namely in terms of area and thickness. The texture differed over time and after eight weeks, the oat and buckwheat cookies enriched with lupin extract were significantly firmer than the cookies without lupin. The incorporation of lupin extract induced a certain golden-brown coloring on the cookies, making them more appealing: lightness (L*) values decreased, generally, for the cookies with lupin extract when compared to the controls. The a_w and moisture content values were very low for all samples, suggesting a high stability food product. Hence, the addition of lupin extract brought some technological changes in the dough and cookies in all the flours tested but improved the final product quality which aligns with the trends in the food industry.

中文翻译：

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羽扇豆籽蛋白提取物可以有效丰富替代面粉制作的饼干的物理特性。


豆类蛋白质可以成功地用于烘焙食品，如饼干，以获得富含蛋白质的产品。将羽扇豆提取物（10 克/100 克）添加到不同来源的麸质和无麸质面粉中：大米、荞麦、燕麦、卡姆特小麦和斯佩尔特小麦。评估了不同系统对面团和饼干物理特性的影响。与其他面团相比，大米和荞麦面团的硬度高 20%，粘性低 40%。羽扇豆提取物的加入减少了对饼干形状参数（即面积和厚度）的影响。质地随着时间的推移而变化，八周后，富含羽扇豆提取物的燕麦和荞麦饼干明显比不含羽扇豆的饼干更坚硬。羽扇豆提取物的加入使饼干呈现出一定的金棕色，使它们更具吸引力：与对照相比，添加羽扇豆提取物的饼干的亮度（L*）值通常降低。所有样品的 a _w和水分含量值都非常低，表明食品具有高稳定性。因此，羽扇豆提取物的添加给所有测试的面粉中的面团和饼干带来了一些技术变化，但提高了最终产品的质量，这符合食品行业的趋势。