| Titles |
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English :
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Utilization of Faba Bean and Cowpea Flours In Gluten Free Cake Production
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Arabic :
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أستخدام دقيق الفول البلدى والفاصوليا البيضاء لإنتاج كيك خالى من الجلوتين
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| Abstract |
The current research aims to produce gluten free bakery product such as cake to use it in autism disease cases nutrition . Raw and germinated of either beans (GB) or cowpea (GL) flours, as a substitute for wheat (W) flour in cake production, were evaluated . The rheological properties of flour dough and product quality properties (physical, chemical, protein content, color and sensory characteristics) resulted from wheat flour, raw and germinated of either beans or cowpea flours were examined in cake manufacturing . Wheat flour was replaced by raw and germinated beans and cowpeaflours in ratios of 25, 50, 75 and 100% The results should that the water absorption, dough development time (DDT) and dough weakening increments, mixing tolerance index (MTI) and dough stability decrements in the case of raw and germinated legumes flours, were observed. On the other hand, the mixing tolerance index values (MTI) was increased in the case of germinated legumes flour. Baking properties, color and sensory evalution tests showed that the 100% wheat flour amounts could be replaced by the same amounts of germinated bean and still providing good quality. But substitution of wheat flour by 50% cowpea flour gave good cake but in the other ratios the taste became unable as a resulted increasing the germinated and ungerminated cowpea flour. The staling rate was reduced in cake made from 100% germinated bean flour compared to control cake. It could be concluded that the resulted products possessed a long shelf life period with good qualities and could be easier in transportation.
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| Publication year |
2011
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| Pages |
2665 – 2672
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Australian Journal of Basic Applied Sciences
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| Author(s) from ARC |
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| Publication Type |
Journal
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