Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum

•Brea gum made breads more cohesive, gummy, springy and chewy along through storage.•Brea gum increases the crumb moisture and reduces its hardness.•Acceptability of samples was more related to moisture and TPA variables'.•Brea gum increases the sensory shelf life of bread.

The purpose of the research was to study the influence of storage time on the acceptability of bread made with lupine protein isolate and brea gum. Three bread formulations were studied: bread with wheat flour: lupine protein isolate (90:10) and brea gum, bread with wheat flour: lupine protein isolate (90:10) without brea gum, and a control bread (100% wheat flour). Texture Profile Analysis variables, moisture, dehydration rate, colour and acceptability were measure at fresh, 24, 48 and 72 h of storage. The crumbs made with flour mixture had more moisture at all storage times, and the addition of brea gum further increased this difference. After 24, 48 and 72 h of storage, the bread crumbs with lupine protein isolate (with and without brea gum) had a lower hardness (*P < 0.05). In general, the addition of brea gum made breads more cohesive, gummy, springy and chewy (*P < 0.05). All the crumbs tended to be less bright. At 48 h brea gum improved the acceptability (*P < 0.05) and this was accentuated at 72 h of storage, where 80% of consumers had a positive acceptance because of the “good crumb flavour”. The addition of this hydrocolloid increased the sensory shelf-life of the product.