Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours
Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product.A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt.The impact on the physical properties of the dough and cookies was evaluated for the different systems.Rice