Nutritional and Technological Functionality of Lupin Flour Addition to Bread-Benefits and Challenges

摘要：

　　It is predicted that the global bakery products market will reach a staggering US$ 410 billion by 2015.This however is accompanied by pressure on the industry to continuously address dynamic consumer preferences.Interest in the use of alternative grains as substitutes for wheat has risen in the bakery industry due to consumer demand for healthy and novel foods.A grain legume which can address consumers desire for healthier baked products is lupin.Lupin is a high-protein,high-fibre grain legume with very little starch.

关键词： lupin wheat protein crosslinking gamma-conglutin protein dietary fibre

作者: Blanca J.Villarino Vijay Jayasena Ranil Coorey Sumana Bell Stuart k.Johnson

作者单位: Food Science and Technology Program, School of Public Health, Curtin Health Innovation Research Inst Centre for Grain Food Innovation, 26 Dick Perry Avenue, Kensington, WA 6151, Australia;CSIRO Food Fu

会议类型: 国际会议

会议名称: 14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

会议地点: 北京

会议语种:英文

页码: 568-569

在线出版日期: 2012-08-06（万方平台首次上网日期，不代表论文的发表时间）