Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes

Abstract

Legumes have interesting nutritional properties and many organizations, such as the World Health Organization, encourage their inclusion in the diet; their incorporation into bakery products could be a good method for increasing consumption. The aim of this study was to examine the addition of different percentages of pin-milled pea flour or its air-classified protein and starch fractions to sponge and layer cakes. Specific volume, pH and viscosity were measured in batters and specific volume, shape and texture in cakes. Evaluation through sensory analysis in a consumer test was performed after exclusion of the poorest cakes. Pin-milled pea-flour and starch-fraction cakes had similar specific volumes and firmness to wheat-flour cakes with substitution of up to 50% of the wheat flour in sponge cakes and up to 25% in layer cakes. In contrast, protein produced a lower cake specific volume and increased firmness at lower substitution percentages. Sensory acceptability decreased with increasing substitution percentages, and this was more pronounced in layer cakes. In sponge cakes, evaluations were similar to controls after substitution of 25% of the wheat flour by starch concentrate.