We buy ordinary, American-style white sandwich bread from a national supermarket chain. I just had a look at the ingredients and was surprised to see that, in addition to wheat flour, it contains lupin flour (Lupinenmehl in German):
I know that lupin seeds are edible when prepared properly, but what are they doing in ordinary white bread? I can't imagine that they're any cheaper than ordinary wheat flour. And this isn't some sort of fancy artisanal bread where the use of exotic grains is a selling point; it's just the regular store-brand sandwich bread. Does adding lupin flour in white wheat bread have a particular benefit in terms of taste, texture, preservation, etc.?