Skip to main content
SpringerLink
Log in

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

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

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. 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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • AACC (2000) Approved methods of the AACC. American Association of Cereal Chemists, St Paul

    Google Scholar 

  • Barcenas ME, Rosell CM (2005) Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydrocoll 19:1037–1043

    Article  CAS  Google Scholar 

  • Boye JI, Aksay S, Roufik S, Ribereau S, Mondor M, Farnwoth E, Rajamohamed SH (2010) Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Res Int 43:537–546

    Article  CAS  Google Scholar 

  • Dodevska MS, Djordjevic BI, Sobajic SS, Miletic ID, Djordjevic PB, Dimitrijevic-Sreckovic VS (2013) Characterisation of dietary fibre components in cereals and legumes used in Serbian diet. Food Chem 141:1624–1629

    Article  CAS  PubMed  Google Scholar 

  • Fenn D, Lukow OM, Humphreys G, Fields PG, Boye JI (2010) Wheat- legume composite flour quality. Int J Food Prop 13:381–393

    Article  CAS  Google Scholar 

  • Gomez M, Oliete B, Rosel CM, Pando V, Fernandez E (2008) Studies on cake quality made of wheat-chickpea flour blends. Food Sci Technol LWT 41:1701–1709

    Article  CAS  Google Scholar 

  • Gularte MA, Gomez M, Rosell CM (2012) Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes. Food Bioprocess Technol 5:3142–3150

    Article  CAS  Google Scholar 

  • Hera E, Ruiz-Paris E, Oliete B, Gomez M (2012) Studies of the quality of cakes made with wheat-lentil composite flours. Food Sci Technol 49:48–54

    Google Scholar 

  • Icoz D, Sumnu G, Sahin S (2004) Color and texture development during microwave and conventional baking of breads. Int J Food Prop 7:201–213

    Article  Google Scholar 

  • Iqbal A, Khalil IA, Ateeq N, Khan MS (2006) Nutritional quality of important food legumes. Food Chem 97:331–335

    Article  CAS  Google Scholar 

  • Kraus S, Enke N, Gaukel V, Schuchmann HP (2014) Influence of degree of gelatinization on expansion of extruded, starch-based pellets during microwave vacuum processing. J Food Process Eng. doi:10.1111/jfpe.12077

  • Lazou A, Krokida M (2010) Structural and textural characterization of corn–lentil extruded snacks. J Food Eng 100:392–408

    Article  Google Scholar 

  • Lee YP, Puddey IB, Hodgson JM (2008) Protein, fibre and blood pressure: potantial benefit of legumes. Clin Exp Pharmacol Physiol 35:473–476

    Article  CAS  PubMed  Google Scholar 

  • Martinez MM, Diaz A, Gomez M (2014) Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making. J Food Eng 142:49–56

    Article  CAS  Google Scholar 

  • Minarro B, Albanell E, Aguilar N, Guamis B, Capellas M (2012) Effect of legume flours on baking characteristics of gluten-free bread. J Cereal Sci 56:476–481

    Article  CAS  Google Scholar 

  • Ndife M, Sumnu G, Bayındırlı L (1998) Differential scanning calorimetry determination of gelatinization rates in different starches due to microwave heating. Food Sci Technol LWT 31:484–488

    Article  CAS  Google Scholar 

  • Ozkoc SE, Sumnu G, Sahin S (2009) The effects of gums on macro and micro-structure of breads baked in different ovens. Food Hydrocoll 23:2182–2189

    Article  CAS  Google Scholar 

  • Purlis E (2010) Browning development in bakery products – a review. J Food Eng 99:239–249

    Article  CAS  Google Scholar 

  • Rizkalla SW, Bellisle F, Slama G (2002) Health benefits of low glycaemic index foods, such as pulses, in diabetic patients and healthy individuals. Br J Nutr 3:255–262

    Article  CAS  Google Scholar 

  • Sakiyan O, Sumnu G, Sahin S, Meda V, Koksel H, Chang PA (2011) Study on degree of starch gelatinization in cakes baked in three different ovens. Food Bioprocess Technol 4:1237–1244

    Article  CAS  Google Scholar 

  • Sakiyan O (2015) Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology. J Food Sci Technol-Mys 52:2910–2917. doi:10.1007/s13197-014-1342-6

  • Seyhun N, Sumnu G, Sahin S (2003) Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes. Nahrung-Food 47:248–251

    Article  CAS  Google Scholar 

  • Sumnu G (2001) A review on microwave baking of foods. Int J Food Sci Technol 36:117–127

    Article  CAS  Google Scholar 

  • Sumnu G, Ndife MK, Bayındırlı L (1999) Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating. Eur Food Res Technol 209:68–71

    Article  CAS  Google Scholar 

  • Sumnu G, Sahin S, Sevimli M (2005) Microwave, infrared and infrared-microwave combination baking of cakes. J Food Eng 71:150–155

    Article  Google Scholar 

  • Triniad TP, Mallillin AC, Loyola AS, Sagum RS, Encabo RR (2010) The potential health benefits of legumes as a good source of dietary fibre. Br J Nutr 103:569–574

    Article  CAS  Google Scholar 

  • Turabi E, Sumnu G, Sahin S (2008) Optimization of baking of rice cakes in infrared–microwave combination oven by response surface methodology. Food Bioprocess Technol 1:64–73

    Article  Google Scholar 

  • Turabi E, Sumnu G, Sahin S (2010) Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens. Food Hydrocoll 24:755–762

    Article  CAS  Google Scholar 

  • Wang SS, Kim Y (1998) The effect of protein and fiber on the kinetics of starch gelatinization and melting in waxy corn flour. Food Sci Technol LWT 50:419–423

    CAS  Google Scholar 

Download references

Acknowledgments

We would like to thank ETI Food Industry Co. Inc. (Eskisehir, Turkey). for supplying egg white powder.

Author information

Authors and Affiliations

  1. Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey

    Betul Canan Ozkahraman, Gulum Sumnu & Serpil Sahin

Authors
  1. Betul Canan Ozkahraman
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Gulum Sumnu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Serpil Sahin
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Gulum Sumnu.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ozkahraman, B.C., Sumnu, G. & Sahin, S. Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven. J Food Sci Technol 53, 1567–1575 (2016). https://doi.org/10.1007/s13197-015-2101-z

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

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

Keywords

Search

Navigation