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Studies on cake quality made of wheat–chickpea flour blends

2007; Elsevier BV; Volume: 41; Issue: 9 Linguagem: Inglês

10.1016/j.lwt.2007.11.024

1096-1127

Manuel Gómez, Bonastre Oliete, Cristina M. Rosell, Valentín Pando, Encarnación Fernández,

Plant Micronutrient Interactions and Effects

Legume flours, due to their amino acid composition and fibre content are ideal ingredients for improving the nutritional value of bread and bakery products. In this study, the influence of the total or partial replacement of wheat flour by chickpea flour on the quality characteristics of two kinds of cake was analyzed. The effects of the chickpea variety and the kind of flour used (white or whole) were also considered. Volume, symmetry, chroma, and crust and crumb L* diminished when increasing the amount of chickpea flour. The replacement of wheat flour by chickpea flour also induced an increase in the initial firmness but cohesiveness and resilience diminished, increasing the tendency to hardening. Among the studied varieties, Pedrosillano and Sinaloa produced cakes with the highest volume. Those varieties also gave layer cakes with the lowest firmness, gumminess and chewiness. White flours produced sponge cakes with higher volume and symmetry than whole flours. No significant differences, however, were observed in layer cakes between white and whole flours. In both layer and sponge cakes, white flour produced cakes with lower firmness, gumminess and chewiness than whole flours.