The effects of Australian sweet lupin (ASL) variety on physical properties of flours and breads C.B.J. Villarino a, b , V. Jayasena a , R. Coorey a , S. Chakrabarti-Bell c , S.K. Johnson a, * a Food Science and Technology Program, School of Public Health, Faculty of Health Sciences, Curtin University, Bentley, WA 6102, Australia b Department of Food Science and Nutrition, College of Home Economics, University of the Philippines, Diliman, Quezon City 1109, Philippines c CSIRO Food Futures National Research Flagship, GPO Box 1600, ACT 2601, Australia article info Article history: Received 30 December 2013 Received in revised form 14 July 2014 Accepted 21 August 2014 Available online 3 September 2014 Keywords: Lupin Wheat Flour Bread Particle size abstract Physical characteristics of Australian sweet lupin (ASL) flours and breads made using ASL (20 g/100 g)- refined wheat (80 g/100 g) composite flours of ASL varieties Belara, Coromup, Gungurru, Jenabillup, Mandelup and Tanjil were evaluated and compared to wheat-only flour and bread. There was a significant (p < 0.05) effect of ASL variety on flour particle size distribution and surface area. Moisture loss, bread specific volume, crumb characteristics and texture properties of ASL-wheat breads were also significantly (p < 0.05) affected by ASL variety. Of the ASL varieties, Mandelup-wheat bread had the lowest (p < 0.05) moisture loss, bread volume, and height; most dense pore appearance and higher number of smaller cells; hardest, chewiest and least springy instrumental texture. Tanjil-wheat bread had the highest bread volume and was comparable with other ASL-wheat breads in terms of moisture loss, crumb cell and texture characteristics. Results suggest that ASL varieties Belara, Coromup, Gungurru, Jenabillup and Tanjil can be incorporated into wheat flour for bread manufacturing with desirable bread volume, crumb cell and texture attributes. © 2014 Elsevier Ltd. All rights reserved. 1. Introduction Australian sweet lupin (ASL; Lupinus angustifolius) is a legume high in protein and dietary fibre but lower in energy than refined wheat flour (Hall & Johnson, 2004). ASL seeds also contain carot- enoids (Wang, Errington, & Yap, 2008) and phenolics and have good antioxidant capacity (Siger et al., 2012). ASL kernel flour is pale yellow in colour with a slight beany flavour and its addition to refined wheat bread reduces the bread's glycaemic index (Hall, Thomas, & Johnson, 2005). Currently some major varieties of ASL grown in Australia are Tanjil, Mandelup, Coromup, Jenabillup, Belara and Gungurru (French, Shea, & Buirchell, 2008). Bread is a staple food worldwide, comprising of a milled cereal combined with water, and yeast. Wheat is a commonly used cereal in bread making due to its gluten forming proteins: gliadins and glutenins (Barak, Mudgil, & Khatkar, 2013) which provide desir- able bread texture. However, the consumption of refined wheat flour has potential nutritional and health issues such as the reduction in essential nutrients due to refining (Rosell, 2011). The nutritional properties of wheat bread may be improved by the inclusion of alternative flours from other cereals or grain legumes such as ASL. The addition of ASL flour to wheat flour bread can result in low bread volume and hard crumb texture, due to the disruption of the gluten matrix by the non-elastic lupin proteins and high water absorbance of ASL dietary fibre (Turnbull, Baxter, & Johnson, 2005). However the influence of ASL variety on bread quality has not been previously reported. Varietal differences in the proximate compo- sition of ASL flour may, based on findings for other legume flours (Sosulski & Youngs, 1979), influence particle size distribution of the flour. Any differences in ASL flours particle size may in turn affect bread volume; since decreasing particle size of refined wheat flour substitutes (bran or whole wheat) either increased (Moder, Finney, Bruinsma, Ponte, & Bolte, 1984) or decreased (de Kock, Taylor, & Taylor, 1999) loaf volume. ASL variety may impact on the key bread quality attributes of crumb specific volume, cell structure and instrumental texture since it has been reported that subtle differ- ences in the proximate composition of legume flours can affect dough rheology and bread quality (Angioloni & Collar, 2012; Farooq & Boye, 2011). * Corresponding author. Tel.: þ61 8 9266 9486. E-mail address: s.johnson@curtin.edu.au (S.K. Johnson). Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt http://dx.doi.org/10.1016/j.lwt.2014.08.028 0023-6438/© 2014 Elsevier Ltd. All rights reserved. LWT - Food Science and Technology 60 (2015) 435e443