EFFECT OF LUPINUS (LUPINUS ALBUS) AND JATROPHA (JATROPHA CURCAS) PROTEIN CONCENTRATES ON WHEAT DOUGH TEXTURE AND BREAD QUALITY: OPTIMIZATION BY A D-OPTIMAL MIXTURE DESIGN ALFONSO TOTOSAUS 1 , HUGO LÓPEZ 1 and NORMA GÜEMES-VERA 2,3 1 Food Science Lab, Tecnologico de Estudios Superiores de Ecatepec, México, Estado de México, México 2 Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo 43000, México KEYWORDS Bread texture, dough texture, Lupinus, mixture design approach, protein concentrates, Xatropha 3 Corresponding author. TEL: +52-771-717-2000 ext. 4610; FAX: +52-771-771-2125; EMAIL: njgv2002@yahoo.com.mx Received for Publication February 20, 2013 Accepted for Publication May 20, 2013 doi:10.1111/jtxs.12031 ABSTRACT The effect of Lupinus and Jatropha protein concentrates (PC) in dough rheology and white bread texture was determined by a d-optimal mixture design approach. Incorporation of Lupinus PC decreased dough texture profile analysis cohesive- ness and increased hardness and resilience. Dough adhesion force, adhesiveness and stringiness decreased with the incorporation of PC, reducing dough extensi- bility as well (with no effect on maximum resistance and extension work). Lupinus affected markedly dough textural and rheological properties than Jatro- pha PC. In bread formulation optimization, the use of Lupinus PC (12%) and Jat- ropha PC (12%) and Lupinus/Jatropha protein isolate (6.4/6.4%) resulting in a tougher bread texture and lower weight and volume. Nonetheless, no difference in specific volume indicated different bread crumb development. Crumb quality resulted more affected with Lupinus PC than with Jatropha-containing samples. Jatropha PC use in baked food seems to be promising since there was no major effect on bread quality. PRACTICAL APPLICATIONS Legumes represent an alternative resource for bread fortification. These PC had an effect on dough texture and rheology as well on bread texture and crumb quality. Although Lupinus PC, a more studied seed, seems to have a detrimental effect, its combination with Jatropha PC enhanced dough and bread textural properties. Nonetheless, Jatropha PC has a better performance to fortify white bread with no textural detrimental effects, as compared with Lupinus PC. Although Jatropha has not been extensively employed in baking, its functional properties in this kind of food systems seem promising since the use of Jatropha PC caused no major effect on bread quality. INTRODUCTION The use of other proteins to enhance nutritional quality of certain foods can be considered as fortification. Fortifica- tion cans be achieved formulating composite foods, prepared by mixing or blending cereal, root, tuber or legume flours, or protein concentrates or concentrates, at a predetermined ratio, in order to improve nutritional quality, increasing overall protein content as compared to cereal-only formulation, besides enhance amino acid balance due to the contribution of lysine by legumes and the methionine by cereals. Compositing affects not only A journal to advance the fundamental understanding of food texture and sensory perception Journal of Texture Studies ISSN 1745-4603 1 Journal of Texture Studies •• (2013) ••–•• © 2013 Wiley Periodicals, Inc.