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Summary The aim of this research was to study the effects of solid‐state fermentation ( SSF ) with L actobacillus sakei , P ediococcus pentosaceus and P . acidilactici on lupine sourdough parameters and lupine sourdough influence on the physical dough properties and wheat bread quality. The results showed that lactic acid bacteria ( LAB ) significantly reduced the p H and increased total titratable acidity ( TTA ) of SSF lupine. The highest protease activity in lupine is excreted by L . sakei (187.1 ± 8.6 PU g −1 ), and the highest amylase activity, by P . pentosaceus (155.8 ± 7.5 AU g −1 ). Lupine sourdough has a significant effect on the rheological properties of doughs, which affect the baking characteristics of the final product. In conclusion, it can be said that L. sakei , P . pentosaceus and P . acidilactici could be used for lupine SSF , and the addition of up to the 10% SSF lupine products increases the wheat–lupine bread quality.
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Bartkienė et al. (2013) studied this question.
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