In this study the breadmaking potential of lupin flour from L. mutabilis after being debittered (DLF) and solid state fermented (FLF) was evaluated in lupin-wheat breads. Different levels of substitution (10, 15, 20%) were tested on dough rheology and the technological and nutritional (composition and in vitro digestibility indexes) properties of breads, as well as acceptability. Lupin weakened the dough during mixing, having shorter development time and stability, especially FLF. Less relevant was the effect of lupin flours along heating-cooling of the doughs recorded with the Mixolab. DLF and FLF significantly affected technological properties of the lupin-wheat breads at higher substitution (> 10%), particularly reducing bread volume, crust luminosity, crumb cohesiveness and resilience. Detrimental effects observed at the highest substitutions (20%) were diminished when using FLF, although breads received lower score due to the acidic taste detected by panelists. Both lupin flours provided lupin-wheat breads with rather similar composition, rising the average content of proteins, fat and dietary fiber by 0.8, 2.4, 6.5 %, respectively, compared to wheat breads. Likewise, lupin-wheat breads had significantly lower hydrolytic and glycemic indexes. Overall, debittered and fermented lupin could be used for enriching wheat breads, although better technological properties were observed with FLF.

中文翻译：

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用脱苦和发酵的羽扇豆代替小麦粉：对面包物理和营养特征的影响

在这项研究中，在羽扇豆小麦面包中评估了脱苦味 (DLF) 和固态发酵 (FLF) 后来自 L. mutabilis 的羽扇豆粉的面包制作潜力。在面团流变学、技术和营养（成分和体外消化率指数）特性以及可接受性方面测试了不同水平的替代（10%、15%、20%）。羽扇豆在混合过程中削弱了面团，具有更短的发展时间和稳定性，尤其是FLF。不太相关的是羽扇豆粉对用 Mixolab 记录的面团加热冷却的影响。DLF 和 FLF 显着影响高替代率（> 10%）羽扇豆小麦面包的技术特性，特别是降低面包体积、外壳光度、面包屑凝聚力和弹性。使用 FLF 时，在最高替换 (20%) 处观察到的不利影响会减少，尽管由于小组成员检测到的酸味，面包的得分较低。两种羽扇豆粉提供的羽扇豆-小麦面包的成分相当相似，与小麦面包相比，蛋白质、脂肪和膳食纤维的平均含量分别增加了 0.8%、2.4% 和 6.5%。同样，羽扇豆小麦面包的水解和血糖指数显着降低。总体而言，脱苦和发酵的羽扇豆可用于丰富小麦面包，尽管使用 FLF 观察到更好的技术特性。与小麦面包相比，脂肪和膳食纤维分别增加了 0.8%、2.4%、6.5%。同样，羽扇豆小麦面包的水解和血糖指数显着降低。总体而言，脱苦和发酵的羽扇豆可用于丰富小麦面包，尽管使用 FLF 观察到更好的技术特性。与小麦面包相比，脂肪和膳食纤维分别增加了 0.8%、2.4%、6.5%。同样，羽扇豆小麦面包的水解和血糖指数显着降低。总体而言，脱苦和发酵的羽扇豆可用于丰富小麦面包，尽管使用 FLF 观察到更好的技术特性。