RT info:eu-repo/semantics/article
T1 Effects of adding chickpea and chestnut flours to layer cakes
A1 Gallego Gallego, Cristina
A1 Belorio, Mayara
A1 Guerra Oliveira, Priscila
A1 Gómez Pallarés, Manuel
K1 Acceptability
K1 Baked product
K1 Batter
K1 Chestnut
K1 Pulse
K1 23 Química
K1 31 Ciencias Agrarias
K1 33 Ciencias Tecnológicas
AB 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.
PB Wiley
SN 0950-5423
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/52835
UL https://uvadoc.uva.es/handle/10324/52835
LA eng
NO International Journal of Food Science & Technology, 2022.
NO Producción Científica
DS UVaDOC
RD 07-ago-2024