Journal of Food Processing & Technology

Quality of cakes formulated with different legume flours and baked in different ovens

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Servet Gulum Sumnu, Canan Ozkahraman and Serpil Sahin

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven
with conventional oven. As legume flour types, lentil, chickpea and pea were used. Cakes were formulated by replacing 10% of
wheat flour with legume flours. Cakes were baked in the MW-IR oven for 4 min. Conventional baking was performed at 175°C for 24
min. As a control, wheat cakes were used. Weight loss, specific volume, porosity, texture, color and gelatinization degree of cakes were
investigated. MW-IR baked cakes had higher specific volume, porosity, weight loss and crust color change and lower hardness values
than conventionally baked cakes. Cakes baked in MW-IR oven gelatinized less than those baked in conventional oven. Pea flour
giving the hardest structure, lowest specific volume and porosity and gelatinization degree was determined to be the least acceptable
legume flour. On the other hand, lentil and chickpea cakes had the softest structure and the highest specific volume and porosity.