PROPERTIES OF BAKERY PRODUCTS SUPPLEMENTED WITH VARIOUS PROTEINS

Abstract

Lupin flour can be used to provide nutritional value, flavor and texture to pasta, crisps, bread and emulsified meat dishes. Lupin seeds can also be used to make protein isolate. Lupin seeds are eaten as a snack in the Middle East after being soaked in running water, scalded and dehulled. There has been a significant increase in interest in white lupin among feed and food producers, as well as in medicine, food processing and even the cosmetic industry. Despite the positive results of laboratory experiments, commercial utilisation of white lupin seeds for the aforementioned objectives is still insufficient and limited. A strong link has been shown between a legume-rich diet and a lower risk of coronary heart disease, type 2 diabetes, obesity and osteoporosis. Lupin’s high dietary fiber content has been linked to cholesterol-lowering properties. Animal proteins are the most complete in terms of amino acids, and they can be used in a variety of dietary formulations. Many industries initially viewed it as a waste product that requires proper treatment before disposal, but this product contains important minerals such as calcium, as well as a significant amount of essential amino acids and a high protein value, making it a very relevant ingredient that could be used in a variety of foods. Whey proteins' technological benefits have also been investigated for using in food and beverages to improve solubility, gelation, emulsification and foam Because of their excellent technological qualities, such as simple solubility, emulsification and antiallergenic activity, whey proteins are used in the production of bakery items, dairy