{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T04:58:09Z","timestamp":1780462689515,"version":"3.54.1"},"reference-count":62,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2022,7,12]],"date-time":"2022-07-12T00:00:00Z","timestamp":1657584000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Banat\u2019s University of Agricultural Sciences and Veterinary Medicine \u201cKing Michael I of Romania\u201d","award":["SMIS2014 + 136213"],"award-info":[{"award-number":["SMIS2014 + 136213"]}]},{"name":"Romanian Minister of Research, Innovation, and Digitalization","award":["SMIS2014 + 136213"],"award-info":[{"award-number":["SMIS2014 + 136213"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, the content in total polyphenols content (TPC), antioxidant activity (AA), and flavonoids content (TFC) of lupin; wheat and flour composites; and the bread obtained from them were determined. The rheological properties of the dough using the Mixolab system were also evaluated. The results showed an improvement in the nutritional properties of bread with addition of lupin in the composite flour, especially in terms of proteins, lipids, and mineral substances and a significant increases of functional attributes, such as TPC, TFC, and AA, which recorded the highest values in the bread with 30% lupin flour (76.50 mg GAE\/100 g, 8.54 mg QE\/100 g, 54.98%). The decrease of lupin bread volume compared to wheat bread ranged between 0.69\u20137.37%, porosity between 6.92\u201335.26%, elasticity between 63\u201370%, and H\/D between 3.17\u201319.05%. The rheological profile of the dough obtained with lupin flours indicates a moderate stability and proper kneading behavior. The sensory analysis was also performed in order to identify the consumer\u2019s acceptability regarding this type of bread. According to a 5-point hedonic scale, the most highly appreciated was the bread with 10% lupin flour, which obtained mean scores of 4.73 for general acceptability as compared with control bread (4.43).<\/jats:p>","DOI":"10.3390\/foods11142067","type":"journal-article","created":{"date-parts":[[2022,7,12]],"date-time":"2022-07-12T20:52:41Z","timestamp":1657659161000},"page":"2067","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":57,"title":["Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery"],"prefix":"10.3390","volume":"11","author":[{"given":"Loredana","family":"Plustea","sequence":"first","affiliation":[{"name":"Faculty of Food Engineering, Banat\u2019s University of Agricultural Sciences and Veterinary Medicine, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9765-8498","authenticated-orcid":false,"given":"Monica","family":"Negrea","sequence":"additional","affiliation":[{"name":"Faculty of Food Engineering, Banat\u2019s University of Agricultural Sciences and Veterinary Medicine, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7621-402X","authenticated-orcid":false,"given":"Ileana","family":"Cocan","sequence":"additional","affiliation":[{"name":"Faculty of Food Engineering, Banat\u2019s University of Agricultural Sciences and Veterinary Medicine, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Isidora","family":"Radulov","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Banat\u2019s University of Agricultural Sciences and Veterinary Medicine, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3096-0232","authenticated-orcid":false,"given":"Camelia","family":"Tulcan","sequence":"additional","affiliation":[{"name":"Faculty of Horticulture and Forestry, Banat\u2019s University of Agricultural Sciences and Veterinary Medicine, Calea Aradului No. 119, 300641 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Adina","family":"Berbecea","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Banat\u2019s University of Agricultural Sciences and Veterinary Medicine, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5090-7431","authenticated-orcid":false,"given":"Iuliana","family":"Popescu","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, Banat\u2019s University of Agricultural Sciences and Veterinary Medicine, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1481-6954","authenticated-orcid":false,"given":"Diana","family":"Obistioiu","sequence":"additional","affiliation":[{"name":"Faculty of Veterinary Medicine, Banat\u2019s University of Agricultural Sciences and Veterinary Medicine, Calea Aradului No. 119, 300641 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4812-470X","authenticated-orcid":false,"given":"Ionela","family":"Hotea","sequence":"additional","affiliation":[{"name":"Faculty of Veterinary Medicine, Banat\u2019s University of Agricultural Sciences and Veterinary Medicine, Calea Aradului No. 119, 300641 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriel","family":"Suster","sequence":"additional","affiliation":[{"name":"Faculty of Management and Ago-Tourism, Banat\u2019s University of Agricultural Sciences and Veterinary Medicine, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Adriana Elena","family":"Boeriu","sequence":"additional","affiliation":[{"name":"Faculty of Food and Tourism, Transilvania University of Brasov, 148 Castelului Str., 500014 Brasov, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4641-7365","authenticated-orcid":false,"given":"Ersilia","family":"Alexa","sequence":"additional","affiliation":[{"name":"Faculty of Food Engineering, Banat\u2019s University of Agricultural Sciences and Veterinary Medicine, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,7,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"4141","DOI":"10.1007\/s13197-016-2384-8","article-title":"Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations","volume":"53","author":"Starkute","year":"2016","journal-title":"J. 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