Wheat-Lupin Flour Blends, Functionally and Nutritionally Valuable Raw Materials for Bakery Applications

Lupin flour is gaining interest as a sustainable ingredient due to its high protein and dietary fiber content. This study evaluates the impact of substituting 5–25% of wheat flour with lupin flour on the technofunctional and nutritional properties of flour blends. Key characteristics assessed include hydration properties, gluten functionality, solvent retention capacity, and nutrient composition. Lupin flour significantly improved the water holding and swelling capacities, enhancing the dough consistency. However, the gluten swelling capacity decreased (28.65 to 17.55 cm3), indicating reduced dough elasticity. Solvent retention analysis showed increased sodium carbonate and sucrose values, suggesting enhanced starch damage and water absorption; elevated lactic acid retention indicated partial protein interactions. Nutritional analysis revealed a marked increase in protein (up to 22.75%) and fiber (up to 14.15%) alongside reduced carbohydrate content. Principal component analysis differentiated the blends, highlighting lupin’s potential for nutritional enrichment while emphasizing the need for formulation optimization to preserve baking functionality.