Effects of adding chickpea and chestnut flours to layer cakes

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