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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Germinated lupin (Lupinus albus) flour improves Arabic flat bread properties
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Germinated lupin (Lupinus albus) flour improves Arabic flat bread properties

机译：发芽卢平(Lupinus阿不思·)面粉了阿拉伯语平面包属性

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Arabic flat bread (AFB) is one type of bread that is consumed in most of the Middle East countries. It is usually prepared from wheat (Triticum aestivum) flour. However, it is low in its nutritive value. Whereas lupin (Lupinus albus) is known as a potential source in increasing food nutritional value, which could be increased by germination. Thus, this study was conducted to substitute 5, 10, 15, or 20% of wheat flour (WF) in AFB making with different levels of germinated lupin flour (GLF), and to determine the effect of these substitutions on different properties of the resulted germinated lupin bread (GLB), considering lupin flour free bread as control bread (CB). GLB and CB were analysed chemically, physically and organoleptically. Chemical analysis showed that the rate of protein, lipid, ash and fibre contents were significantly increased in GLF compared to WF. Conversely, chemical components were significantly increased in their corresponding GLB samples. However, the organoleptic evaluation indicated that there were no significant differences between CB and the different level samples of GLB in all bread characteristics except in loaf face colour. While the specific volume of all treated AFB decreased as the level of GLF incorporation increased. All GLB samples exhibited a significant increase in bread yellowness and redness; whereas lightness was decreased particularly at a high amount of incorporation. Softness of bread crumb was adversely affected with storage time in AFB; that means that CB was significantly softer than GLB. It is concluded that nutritive values of AFB could be improved by using GLF, since the chemical components were increased in bread without affecting their organoleptic properties. Also, this study could be encouraging to develop new healthy food products that are useful for feeding programmes and dieting.
机译：阿拉伯语平面包(AFB)是一种类型的面包在大多数中东国家的消费。它通常是由小麦(小麦属植物aestivum)面粉。营养价值。被称为增加粮食的潜在来源营养价值,这可能增加了发芽。替代5、10、15或20%的小麦面粉(WF)在空军基地与不同程度的发芽卢平面粉(GLF)和决定的影响这些替换不同的属性结果发芽卢平面包(GLB),考虑卢平面粉免费面包作为控制面包(CB)。身体和organoleptically。分析表明,蛋白质,脂类,火山灰和纤维内容明显增加GLF WF相比。化学成分显著增加在相应的GLB样本。感官评定表明,有CB和之间没有显著差异不同程度的样本GLB面包除了面包脸颜色特征。所有治疗空军基地的具体体积减少由于GLF合并增加了。GLB样品表现出显著增加面包发黄、发红;特别是在大量的减少合并。与存储在空军基地不利影响;意味着CB明显比GLB柔软。总结出营养价值的空军基地可以改善通过使用GLF,自化学成分是增加面包在不影响他们的感官性质。同时,这项研究可能会鼓励发展新的健康的食品,是很有用的喂养计划和节食。

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