Replacing wheat flour with lupin flour by up to 30% can increase protein and dietary fibre content without affecting taste, colour, texture and flavour, according to researchers in Australia.
High protein source lupin flour continues to attract attention
following new reports that this food ingredient used in pasta and
bread products could provoke severe allergic reactions, reports
Lindsey Partos.
Earmarked as the next major competitor to soybean as a high protein
source, lupin flour, a food ingredient used in pasta and bread
products, has attracted attention from food safety officials in
Australia following reports of severe...