Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.

ABSTRACT: Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences i

SUBMITTER: Roman L 

PROVIDER: S-EPMC5495738 | biostudies-literature | 2017 Jun

REPOSITORIES: biostudies-literature