Recent years have been the time when consumers have become an important link in the production chain of new food products. Raising consumer awareness and greater knowledge meant that existing products have become insufficient in providing not only sensory sensations but also obtaining the nutritional value desired by the consumer. Increasingly, consumers are guided by the choice of products with increased nutritional values, better quality, and abandoning better taste (Koen et al., 2018). These challenges force the food producers to modify the existing products or to create a new product with an increased nutritional value. Presently bakery products (bread, cakes, or biscuits) are consumed in all countries and they are enriched with the vitamins, minerals, polyphenols, and fibers what makes them more beneficial from the nutritional point of view (Salehi, 2019a). Achieving this goal among others is possible using fruits and vegetables in the formulation of new cakes or using other flours then white flour (Ghaboos et al., 2018; Salehi & Aghajanzadeh, 2020). Consumer preferences focused on the so-called "Healthy food" resulted, among others that many types of flour have appeared on the market that differ from the basic variant-wheat flour-with nutritional values and flavor values. Such issues were dealt with by many researchers who in their research confirmed the legitimacy of introducing other types of flours into the recipe of dough in order to create a new type of product with functional and nutritional prop