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...

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 specif...

it is highly desirable to employ biopreservatives of the antioxidant and antimicrobial properties to avoid the side effects associated with the use of synthetic preservatives. cake batters containing essential oil extracts of some such iranian native herbs as: lemon balm (melissa officinalis), camel thorn (alhagi maurorum) and ajwain (trachyspermum copticum), were prepared. the chemical composi...