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Changes in nutritional and quality characteristics of bread with lupin flour (LF; 0%–20% w/w), yeast extract (YE; 0%–2% w/w), and guar gum (GG; 0%–0.2% w/w) were studied. The rheological behavior of doughs and the physical and chemical properties of bread were analyzed. The addition of lupin flour increased protein content, water absorption, and pH of the dough. However, high levels of lupin flour...