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.