Studies on cake quality made of wheat-chickpea flour blends

9 pages, 1 figures, 6 tables. Published online 23 December 2007.

Detalles Bibliográficos
Autores: Bonet, Arturo, Oliete, Bonastre, Rosell, Cristina M., Pando, Valentín, Fernández, Encarnación
Tipo de recurso: artículo
Fecha de publicación:2008
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/31092
Acceso en línea:http://hdl.handle.net/10261/31092
Access Level:acceso abierto
Palabra clave:Composite flours
Chickpeas
Cake quality
Texture properties
Staling
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spelling Studies on cake quality made of wheat-chickpea flour blendsBonet, ArturoOliete, BonastreRosell, Cristina M.Pando, ValentínFernández, EncarnaciónComposite floursChickpeasCake qualityTexture propertiesStaling9 pages, 1 figures, 6 tables. Published online 23 December 2007.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.This work was financially supported by the Spanish Ministerio de Educación y Ciencia Project (MCYT, AGL2005-05192-C04).Peer reviewedElsevier201120112008info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/31092reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.lwt.2007.11.024info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/310922026-05-22T06:33:51Z
dc.title.none.fl_str_mv Studies on cake quality made of wheat-chickpea flour blends
title Studies on cake quality made of wheat-chickpea flour blends
spellingShingle Studies on cake quality made of wheat-chickpea flour blends
Bonet, Arturo
Composite flours
Chickpeas
Cake quality
Texture properties
Staling
title_short Studies on cake quality made of wheat-chickpea flour blends
title_full Studies on cake quality made of wheat-chickpea flour blends
title_fullStr Studies on cake quality made of wheat-chickpea flour blends
title_full_unstemmed Studies on cake quality made of wheat-chickpea flour blends
title_sort Studies on cake quality made of wheat-chickpea flour blends
dc.creator.none.fl_str_mv Bonet, Arturo
Oliete, Bonastre
Rosell, Cristina M.
Pando, Valentín
Fernández, Encarnación
author Bonet, Arturo
author_facet Bonet, Arturo
Oliete, Bonastre
Rosell, Cristina M.
Pando, Valentín
Fernández, Encarnación
author_role author
author2 Oliete, Bonastre
Rosell, Cristina M.
Pando, Valentín
Fernández, Encarnación
author2_role author
author
author
author
dc.subject.none.fl_str_mv Composite flours
Chickpeas
Cake quality
Texture properties
Staling
topic Composite flours
Chickpeas
Cake quality
Texture properties
Staling
description 9 pages, 1 figures, 6 tables. Published online 23 December 2007.
publishDate 2008
dc.date.none.fl_str_mv 2008
2011
2011
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/31092
url http://hdl.handle.net/10261/31092
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.lwt.2007.11.024
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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