Bakers Journal

News Alternative Ingredients
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


Leave a Reply

Your email address will not be published. Required fields are marked *