Bakers Journal

Lupin flour can improve nutrition in muffins

January 4, 2012
By Oliver Nieburg/

January 4, 2012, Australia – Replacing wheat flour with lupin flour can
increase protein and dietary fibre content without affecting the taste,
colour, texture and flavours of muffins, new research shows. | READ MORE

This article was brought to you by our sponsors, Puratos and Bundy Baking Solutions

Print this page


Stories continue below