Enrichment of Cakes and Cookies with Pulse Flours. A Review

In recent years interest in the utilization of legume flour bakery products has been increased. Legumes are rich proteins, fibers, and minerals. Several studies have shown their health benefits for human consumption. However, legumes strong off-flavors which prevent incorporation high concentrations food products. Sweet flavors can mask these bitter off-flavors, thus sweet such as cookies cakes seem to be suitable enrichment with flours. this review, we address influence flours based on percentages characteristics, especially protein content particle size, well possible treatments reduce (germination, roasting, preboiling, puffing extrusion). The effects concentrates or isolates, use replace eggs cakes, fat shortdough biscuits, potential aquafaba (cooking liquid legumes) also addressed.