{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T07:49:53Z","timestamp":1791532193583,"version":"4.3.4"},"reference-count":32,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T00:00:00Z","timestamp":1791504000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T00:00:00Z","timestamp":1791504000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures. Thus, this study aimed to investigate whether sonication can improve the functional properties of\n                      <jats:italic>Lupinus mutabilis<\/jats:italic>\n                      (Peruvian) and\n                      <jats:italic>L. angustifolius<\/jats:italic>\n                      (European) flours for a better baking suitability in wheat and gluten\u2010free breads. Both flours were sonicated and analyzed for their functional properties using Fourier transform infrared spectroscopy, water and oil absorption capacities, Mixolab, Rapid Visco Analyzer and texture profile analysis, and were then baked into bread formulations, substituting for wheat flour at 20% (w\/w) and gluten\u2010free flour at 10% (w\/w).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Sonicated\n                      <jats:italic>L. angustifolius<\/jats:italic>\n                      showed an increased water absorption capacity compared to the raw flour, improving the volume, texture, and moisture retention of gluten\u2010free bread. Sonicated\n                      <jats:italic>L. mutabilis<\/jats:italic>\n                      showed deterioration in those same categories. In wheat formulations, lupin addition reduced product quality due to dilution of the gluten network. In gluten\u2010free formulations, lupin addition \u2013 particularly sonicated\n                      <jats:italic>L. angustifolius<\/jats:italic>\n                      \u2013 improved texture parameters such as cohesiveness, springiness, and moisture retention. Sonication possibly unraveled protein aggregates and broke polysaccharide chains, forming a gluten\u2010like network. Sonication affected starch gelatinization and retrogradation, thereby altering syneresis and shelf life.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      Sonication seems a promising tool for improving the functionality of blue lupin in gluten\u2010free bread but is rather species\u2010specific. A deeper understanding of protein\u2010level structural changes induced by sonication is essential to expand its application across food matrices. \u00a9 2026 The Author(s).\n                      <jats:italic>Journal of the Science of Food and Agriculture<\/jats:italic>\n                      published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71111","type":"journal-article","created":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T07:09:41Z","timestamp":1791529781000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of sonication on\n                    <scp>European<\/scp>\n                    and\n                    <scp>Peruvian<\/scp>\n                    lupin flours: impact on the technological quality of gluten\u2010free breads and as a partial substitute for wheat"],"prefix":"10.1002","author":[{"given":"Emilia","family":"K\u00e4rkk\u00e4inen","sequence":"first","affiliation":[{"name":"Food Sciences, Department of Life Technologies, Faculty of Technology University of Turku  Turku Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0980-9474","authenticated-orcid":false,"given":"Julio","family":"Vidaurre\u2010Ruiz","sequence":"additional","affiliation":[{"name":"Centro de Investigaci\u00f3n e Innovaci\u00f3n en Productos Derivados de Cultivos Andinos CIINCA Universidad Nacional Agraria La Molina  Lima Peru"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jonas","family":"Ehren","sequence":"additional","affiliation":[{"name":"Food Technology, Faculty of Horticulture and Food Technology Hochschule Weihenstephan\u2010Triesdorf  Freising Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Angeleth","family":"Pacheco","sequence":"additional","affiliation":[{"name":"Centro de Investigaci\u00f3n e Innovaci\u00f3n en Productos Derivados de Cultivos Andinos CIINCA Universidad Nacional Agraria La Molina  Lima Peru"},{"name":"University of Santiago de Compostela  Lugo Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gloria Jesus","family":"Pascual\u2010Chagman","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00eda de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias Universidad Nacional Agraria La Molina  Lima Peru"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6118-9589","authenticated-orcid":false,"given":"Jukka\u2010Pekka","family":"Suomela","sequence":"additional","affiliation":[{"name":"Food Sciences, Department of Life Technologies, Faculty of Technology University of Turku  Turku Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3656-2377","authenticated-orcid":false,"given":"Ritva","family":"Repo\u2010Carrasco\u2010Valencia","sequence":"additional","affiliation":[{"name":"Food Sciences, Department of Life Technologies, Faculty of Technology University of Turku  Turku Finland"},{"name":"Centro de Investigaci\u00f3n e Innovaci\u00f3n en Productos Derivados de Cultivos Andinos CIINCA Universidad Nacional Agraria La Molina  Lima Peru"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,9]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.jcs.2023.103795","article-title":"Exploiting pseudocereals as novel high protein grains","volume":"114","author":"Vidaurre\u2010Ruiz J","year":"2023","journal-title":"J Cereal Sci"},{"key":"e_1_2_10_3_1","doi-asserted-by":"crossref","DOI":"10.3389\/fpls.2019.01385","article-title":"Genetics and breeding of Lupinus mutabilis: an emerging protein crop","volume":"10","author":"Gulisano A","year":"2019","journal-title":"Front Plant Sci"},{"key":"e_1_2_10_4_1","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1007\/978-3-642-14387-8_9","volume-title":"Wild Crop Relatives: Genomic and Breeding Resources","author":"Wolko B","year":"2011"},{"key":"e_1_2_10_5_1","first-page":"B97800810059650","volume-title":"Reference Module in Food Science","author":"Trugo LC","year":"2016"},{"key":"e_1_2_10_6_1","doi-asserted-by":"crossref","first-page":"345","DOI":"10.1007\/s00217-021-03909-5","article-title":"Lupine (Lupinus spp.) proteins: characteristics, safety and food applications","volume":"248","author":"Boukid F","year":"2022","journal-title":"Eur Food Res Technol"},{"key":"e_1_2_10_7_1","doi-asserted-by":"crossref","DOI":"10.3390\/foods13050673","article-title":"Influence of roasting temperature on the detectability of potentially allergenic lupin by SDS\u2010PAGE, ELISAs, LC\u2010MS\/MS, and real\u2010time PCR","volume":"13","author":"Beyer B","year":"2024","journal-title":"Foods"},{"key":"e_1_2_10_8_1","doi-asserted-by":"crossref","first-page":"421","DOI":"10.1111\/nbu.12063","article-title":"The 2013 FAO report on dietary protein quality evaluation in human nutrition: recommendations and implications","volume":"38","author":"Leser S","year":"2013","journal-title":"Nutr Bull"},{"key":"e_1_2_10_9_1","doi-asserted-by":"crossref","DOI":"10.3390\/foods13131982","article-title":"Chemical characterisation of new oils extracted from Ca\u00f1ihua and Tarwi seeds with different organic solvents","volume":"13","author":"Ortiz\u2010Semp\u00e9rtegui J","year":"2024","journal-title":"Foods"},{"key":"e_1_2_10_10_1","doi-asserted-by":"crossref","first-page":"7282","DOI":"10.1002\/jsfa.12094","article-title":"Andean crops: Ka\u00f1iwa and tarwi flours used for the development of vegan gluten\u2010free muffins","volume":"102","author":"Vidaurre\u2010Ruiz J","year":"2022","journal-title":"J Sci Food Agric"},{"key":"e_1_2_10_11_1","doi-asserted-by":"crossref","first-page":"1315","DOI":"10.1002\/jsfa.2851","article-title":"Diminution of quinolizidine alkaloids, oligosaccharides and phenolic compounds from two species of Lupinus and soybean seeds by the effect of Rhizopus oligosporus","volume":"87","author":"Jim\u00e9nez\u2010Mart\u00ednez C","year":"2007","journal-title":"J Sci Food Agric"},{"key":"e_1_2_10_12_1","doi-asserted-by":"crossref","first-page":"1953","DOI":"10.1111\/1541-4337.13137","article-title":"Legume byproducts as ingredients for food applications: preparation, nutrition, bioactivity, and techno\u2010functional properties","volume":"22","author":"Nartea A","year":"2023","journal-title":"Compr Rev Food Sci Food Saf"},{"key":"e_1_2_10_13_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2021.102760","article-title":"Plant\u2010based beverages: ecofriendly technologies in the production process","volume":"72","author":"Penha CB","year":"2021","journal-title":"Innov Food Sci Emerg Technol"},{"key":"e_1_2_10_14_1","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.cofs.2017.10.003","article-title":"Functional modifications by physical treatments of dietary fibers used in food formulations","volume":"15","author":"Spotti M","year":"2017","journal-title":"Curr Opin Food Sci"},{"key":"e_1_2_10_15_1","first-page":"82","article-title":"Health benefits and adverse effects of a gluten\u2010free diet in non\u2010celiac disease patients","volume":"14","author":"Niland B","year":"2018","journal-title":"Gastroenterol Hepatol"},{"key":"e_1_2_10_16_1","doi-asserted-by":"crossref","first-page":"507","DOI":"10.14309\/ajg.0000000000000523","article-title":"Incidence of celiac disease is increasing over time: a systematic review and meta\u2010analysis","volume":"115","author":"King JA","year":"2020","journal-title":"Am J Gastroenterol"},{"key":"e_1_2_10_17_1","doi-asserted-by":"crossref","first-page":"993","DOI":"10.1007\/s13197-019-04132-7","article-title":"The effect of the ultrasound process and pre\u2010gelatinization of the corn flour on the textural, visual, and sensory properties in gluten\u2010free pan bread","volume":"57","author":"Jalali M","year":"2020","journal-title":"J Food Sci Technol"},{"key":"e_1_2_10_18_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2022.109318","article-title":"Prediction of wheat flours composition using fourier transform infrared spectrometry (FT\u2010IR)","volume":"143","author":"Golea CM","year":"2023","journal-title":"Food Control"},{"key":"e_1_2_10_19_1","doi-asserted-by":"crossref","first-page":"619","DOI":"10.1177\/10820132221106332","article-title":"Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis sweet) flours on dough and bread quality","volume":"29","author":"Gutierrez\u2010Castillo C","year":"2023","journal-title":"Food Sci Technol Int"},{"key":"e_1_2_10_20_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111131","article-title":"Tarwi okara (Lupinus mutabilis) native and modified by high\u2010intensity ultrasound as a gluten\u2010free bread improver","volume":"163","author":"Huaman\u00ed\u2010Perales C","year":"2025","journal-title":"Food Hydrocoll"},{"key":"e_1_2_10_21_1","doi-asserted-by":"crossref","DOI":"10.3390\/foods13050807","article-title":"Lupin as ingredient in durum wheat breadmaking: physicochemical properties of flour blends and bread quality","volume":"13","author":"Spina A","year":"2024","journal-title":"Foods"},{"key":"e_1_2_10_22_1","doi-asserted-by":"crossref","first-page":"435","DOI":"10.1016\/j.lwt.2014.08.028","article-title":"The effects of Australian sweet lupin (ASL) variety on physical properties of flours and breads","volume":"60","author":"Villarino CBJ","year":"2015","journal-title":"LWT\u2010Food Sci Technol"},{"key":"e_1_2_10_23_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2021.100168","article-title":"Applications of infrared spectroscopy in polysaccharide structural analysis: Progress, challenge and perspective","volume":"12","author":"Hong T","year":"2021","journal-title":"Food Chem X"},{"key":"e_1_2_10_24_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.jcs.2019.102801","article-title":"Relationships among Mixolab rheological properties of isolated starch and white flour and quality of baking products using different wheat cultivars","volume":"89","author":"Dvo\u0159\u00e1\u010dek V","year":"2019","journal-title":"J Cereal Sci"},{"key":"e_1_2_10_25_1","doi-asserted-by":"crossref","first-page":"568","DOI":"10.1111\/1541-4337.12143","article-title":"Starch retrogradation: a comprehensive review","volume":"14","author":"Wang S","year":"2015","journal-title":"Compr Rev Food Sci Food Saf"},{"key":"e_1_2_10_26_1","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.15519","article-title":"Garlic: a natural bread improver for wheat bread with a high level of resistant starch","volume":"45","author":"Correa MJ","year":"2021","journal-title":"J Food Process Preserv"},{"key":"e_1_2_10_27_1","doi-asserted-by":"crossref","first-page":"1009","DOI":"10.1016\/j.foodres.2010.01.010","article-title":"Dough rheology and baking performance of wheat flour\u2013lupin protein isolate blends","volume":"43","author":"Paraskevopoulou A","year":"2010","journal-title":"Food Res Int"},{"key":"e_1_2_10_28_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.117263","article-title":"Effect of non\u2010covalent interactions on gluten\u2010free batter stability and bread properties","volume":"215","author":"Waziiroh E","year":"2025","journal-title":"LWT"},{"key":"e_1_2_10_29_1","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1016\/j.lwt.2012.09.011","article-title":"Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties","volume":"51","author":"Barak S","year":"2013","journal-title":"LWT\u2010Food Sci Technol"},{"key":"e_1_2_10_30_1","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/S0950-3293(01)00039-8","article-title":"Texture is a sensory property","volume":"13","author":"Szczesniak AS","year":"2002","journal-title":"Food Qual Prefer"},{"key":"e_1_2_10_31_1","doi-asserted-by":"crossref","first-page":"1447","DOI":"10.1007\/s00217-021-03944-2","article-title":"Texture profile analysis and sensory evaluation of commercially available gluten\u2010free bread samples","volume":"248","author":"T\u00f3th M","year":"2022","journal-title":"Eur Food Res Technol"},{"key":"e_1_2_10_32_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111767","article-title":"Ultrasound\u2010treated lupin (Lupinus albus L.) flour: protein\u2010 and fiber\u2010rich ingredient to improve physical and textural quality of bread with a reduced glycemic index","volume":"148","author":"Yaver E","year":"2021","journal-title":"LWT"},{"key":"e_1_2_10_33_1","doi-asserted-by":"crossref","first-page":"1297","DOI":"10.1016\/j.foodchem.2021.129758","article-title":"Effect of ultrasonicated lupin flour and resistant starch (type 4) on the physical and chemical properties of pasta","volume":"357","author":"Yaver E","year":"2021","journal-title":"Food Chem"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.71111","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/jsfa.71111","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.71111","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T07:09:45Z","timestamp":1791529785000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.71111"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10,9]]},"references-count":32,"alternative-id":["10.1002\/jsfa.71111"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.71111","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,10,9]]},"assertion":[{"value":"2025-12-03","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-09","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-10-09","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"jsfa.71111"}}