DEVELOPMENT OF PAN AND BALADY BREADS SUPPLEMENTED WITH EACH OF DRIED MULBERRY LEAVES AND SWEET LUPINE FLOUR
Abstract: Leaves of Mulberry (Morus alba) are known by having some components that have potential uses in functional food. It is also known that sweet lupine seeds are source of high quality protein and the results of baking trails showed that addition of lupine protein was desirable. Therefore, the aim of this study was to develop pan and balady breads, whose flours are supplemented with each of dried mulberry leaves and sweet lupine flour, at levels of 5, 10 and 15%, for each supplement.
Chemical investigation was carried out on mulberry leaves and sweet lupine flour. Technological, organolyptical and biological investigations were carried out on the developed breads. Chemical composition of raw materials showed that mulberry leaves has the highest amounts of ash, fiber and phytochemicals, while sweet lupine seeds has the highest amounts of protein. The technological study showed that all parameters of farinograph test were increased, by the increase of supplement level, except of dough stability. The organolyptical investigation revealed that the most acceptant level of supplement with dried mulberry leaves was 5%, for each of bread types, while supplementing each type of wheat flours (72 and 82% extractions) with sweet lupine seeds, for producing each of pan and balady breads was acceptant to levels up to 10%.
The organolyptical-acceptant developed breads were selected to be subjected to a biological investigation that revealed the potentialities of the developed breads, as hypoglycemic agents. It is recommended that the best levels for supplementing each of pan and balady breads are 5 % with dried mulberry leaves and 5 and 10 % with sweet lupine flour.
Publication year 2012
Pages 198-215
Organization Name
serial title Egypt . J. of Appl. Sci
Author(s) from ARC
External authors (outside ARC)
    منى عبد الرحيم فراج معهد بحوث تكنولوجيا الاغذيه
Publication Type Journal
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