Jukka‐Pekka Suomela

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

BACKGROUND: A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology use...