Fortification of Mexican bread with sources news of proteins and soluble fiber

At the present, foodstuffs are fortified with essential nutrition elements in order to fight micronutrient (vitamin and mineral) deficiencies. These are due to an increasing need in some countries, and it helps to fulfill the nutritional requirements of the underprivileged groups. The nutrient that is required to add must be present in levels in which it is not excessive or insignificant. Enrichment of wheat flour with legume ingredients rich in proteins has been given much attention in the last three decades. This practice improves the amino acid balance and increases the protein content of baked products from the blended flours. Lupin, Jatropha curcas, Guava seed and whey proteins, flours have an excellent potential for improving the nutritional value of wheat bread. The Lupin flour has high-lysine, low methionine content complements that of wheat flour proteins, which are poor in lysine and relatively higher in the sulphur-containing amino acids. In lupins, the main limiting amino acids are methionine and cystine followed by valine and tryptophan. Its known Lupin lack of sulphur-containing amino acids and valine seems to be adequate in L. albus. Previous papers have been reported an increase in the use of Lupinus flour in the elaboration of cereal-based products. The yellow color that this legume showed to the final product has been considered of at value in mixed products and pasta. Everyday, new discovers of Lupin find it contributes to the texture, flavor, and often to the color of baked products. The addition flours of 5% Jatropha curcas, Guava seed and fiber soluble to wholesome wheat flours results in bread with a small increase of weight, a larger water absorption and a greater shelf life. Sensory analysis revels a good the acceptability of products added with whey proteins up to 10%. Based on the previous facts, it can be considered that Lupinus, Jatropha curcas, Guava seed, whey proteins and fiber soluble posses a high potential for its use in baked products.