Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven

OZKAHRAMAN B. C., Sumnu G., ŞAHİN S.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.53, sa.3, ss.1567-1575, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 53 Sayı: 3
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1007/s13197-015-2101-z
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1567-1575
  • Anahtar Kelimeler: Cake, Chickpea, Functional, Lentil, Microwave-infrared combination baking, STARCH GELATINIZATION, BAKING, PROTEIN, FIBER, MICROSTRUCTURE, OPTIMIZATION, CHICKPEA
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. MW-IR baked cakes had higher specific volume, weight loss and crust color change and lower hardness values than conventionally baked cakes. Larger pores were observed in MW-IR baked cakes according to scanning electron microscope (SEM) images. Pea flour giving the hardest structure, lowest specific volume and gelatinization degree was determined to be the least acceptable legume flour. On the other hand, lentil and chickpea flour containing cakes had the softest structure and highest specific volume showing that lentil and chickpea flour can be used to produce functional cakes.