Food of Lupin Flour

Food of Lupin Flour

Indonesia Pindah ke bahasa Indonesia

food-of-lupin-flourFood of Lupin Flour – The Western Australian Government and manufacturers seeking to increase exports to countries such as Indonesia where there is a large market lupine as a substitute for soybean and groceries ( noodles , pasta , biscuits , bread , etc. ).

Here are foods made ​​from lupin flour.

 

 

Golden Noodles

Convenient:
  • Lower calorie
  • Higher protein
  • Higher fibre
  • Higher nutrient
  • Tasty
  • Golden
The resulting golden noodles made ​​from lupin flour for health:
  • 10% Lupin flour contributes to an improved nutrition profile
  • increasing protein by 28%,
  • increasing dietary fibre by 170%,
  • increasing antioxidants by 27%,
  • reducing Glycemic Load by 10% and by reducing energy by 10%

Pasta-dari-tepung-lupin

Golden Pasta

Convenient:
  • Up-to 20% flour can be substituted with lupin flour without loss of sensory quality.
  • Panel rate lupin pasta – “better”
  • Improves colour and nutrition
The resulting golden pasta made ​​from lupin flour for health:
  • increasing protein by 56%,
  • increasing dietary fibre by 340%,
  • increasing antioxidants by 45%,
  • reducing Glycemic Load by 20% and by reducing energy by 32%

Biscuits-and-Bakery

Biscuits and Bakery

Convenient:
  • Colour, visual improvement
  • Volume enhancer
  • Fat and egg replacement
  • Nutritional enrichment (proteins, fibres…)
  • Moisture enrichment during processing
The resulting biscuits and bakery made ​​from lupin flour for health:
  • Better Appearance – Colour and texture
  • Higher Volume (31% More Puff)
  • Less fat in formula

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