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

Date

2016-03-01

Author

OZKAHRAMAN, Betul Canan
Şümnü, Servet Gülüm
Şahin, Serpil

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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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.

Subject Keywords

Microwave-infrared combination baking, Lentil, Functional, Chickpea, Cake

URI

https://hdl.handle.net/11511/46895

Journal

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DOI

https://doi.org/10.1007/s13197-015-2101-z

Collections

Department of Food Engineering, Article

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Citation Formats

B. C. OZKAHRAMAN, S. G. Şümnü, and S. Şahin, “Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, pp. 1567–1575, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46895.