Effects of adding chickpea and chestnut flours to layer cakes

Abstract

Chestnut and chickpea flours have interesting nutritional characteristics and can be incorporated into layer cake formulations. This study aims to evaluate the effect of incorporating mixtures of these flours with wheat flour in the elaboration of layer cakes. With this aim, layer cakes were elaborated with the three different flours. Mixes of 50% of these flours and a mixture of the three flours in the same proportion were analysed. Batter density, microstructure and viscosity, as well as the specific volume, texture and acceptability of layer cakes were evaluated. Chickpea flour reduced the batter density and increased viscosity compared to wheat flour, while chestnut flour reduced viscosity and did not clearly affect density. Although both flours produced layer cakes with lower specific volume, as well as less cohesive and springiness, the effect on specific volume was clearer in chestnut flour. With 50% of chickpea flour, it was possible to obtain layer cakes with the same specific volume and hardness as those made with wheat flour. Layer cake acceptability decreased with the reduction in wheat flour, regardless of the type of flour incorporated. No improved acceptability has been found when combining chickpea and chestnut flours.