Scientists from Russia developed and patented the bread with the addition of lupine flour. It is more beneficial for the human body than ordinary wheat and is suitable for dietary and preventive nutrition.
The nutritional value of the bread we are accustomed to is not balanced: The protein in wheat flour is defective. Therefore, food technologists are faced with the task of enriching it.
RGAU-MSHA experts named after KA Timiryazev added lupine flour, a balanced source of protein, vegetable oil and fiber in amino acid composition, to the bread recipe. Lupine protein is free of the allergy-causing prolamins – gliadin and glutenin.
Scientists emphasize that lupine flour can be a source of vitamins, macro and microelements, lupine seed processing products improve the activity of the digestive system and reduce cholesterol and toxins in the blood. As a result, the color of the bread crust becomes more attractive and more beneficial for the human body.
But the bread developed by scientists until now can only be made from imported flour – lupine is grown in Russia only as a fodder crop. Therefore, experts say that now domestic breeders are faced with the task of creating new varieties of lupine for mass production with a reduced and constant content of alkaloids in the grain.
Source: Ferra
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