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Título
Enrichment of Cakes and Cookies with Pulse Flours. A Review
Autor
Año del Documento
2021
Editorial
Taylor & Francis
Descripción
Producción Científica
Documento Fuente
Food Reviews International. 2021.
Resumen
Legumes are rich in protein, fiber, and minerals. Several studies have shown the health benefits of their consumption. For these reasons, interest in the use of legume flour in bakery products has grown in recent years. However, legumes have strong off-flavors that prevent their use in high percentages. Sweet flavors are able to mask these off-flavors, and thus sweet bakery products such as biscuits and cakes seem to be suitable items for enrichment with legume flours. In this review, we address the influence of the incorporation of legume flours in these products based on the incorporation percentages and flour characteristics, especially the protein content and particle size, as well as possible treatments to reduce the off-flavors. The effects of enrichment with legume protein concentrates or isolates, the use of these to replace eggs in cakes, and the potential of aquafaba (cooking liquid of legumes) are also addressed.
ISSN
8755-9129
Revisión por pares
SI
Patrocinador
TRANSCOLAB FEDER-Interreg España-Portugal project (0612_TRANS_CO_LAB_2_P).
Idioma
eng
Tipo de versión
info:eu-repo/semantics/draft
Derechos
openAccess
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