Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits and technological effects of incorporating lupin flour into wheat-based bread. Results of clinical studies suggest that consuming lupin compared to wheat bread and other baked products reduce chronic disease risk markers; possibly due to increased protein and dietary fiber and bioactive compounds. However, lupin protein

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... ergy has also been recorded. Bread quality has been improved when 10% lupin flour is substituted for refined wheat flour; possibly due to lupinwheat protein cross-linking assisting bread volume and the high water binding capacity (WBC) of lupin fiber delaying staling. Above 10% substitution appears to reduce bread quality due to Downloaded by [University of the Philippines Diliman] at 01:02 16 February 2015 ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 2 lupin proteins low-elasticity and the high WBC of its dietary fiber interrupting gluten network development. Gaps in understanding of the role of lupin flour in bread quality include the optimal formulation and processing conditions to maximize lupin incorporation, role of protein cross-linking, anti-staling functionality and stability, and bioactivity of γ-conglutin peptide. from 2000 -present for nutritional and health functionality that only included human studies. For technological functionality, the search period was extended back to the 1980's due to the small number of recent publication. Information on lupin, lupin flour and its composition, and uses as food ingredient is first presented followed by a brief overview of bread and bread making After which the benefits and challenges related to the nutritional and health functionality of lupin flour addition to bread and other baked products are discussed. The benefits and challenges related to technological functionality as it affects texture and flavour of lupin-flour supplemented bread and baked products are reviewed. A brief discussion on the use of lupin as an ingredient in other food products (apart from wheat-based) is presented towards the end of the review.