Legume flours, due to their amino acid composition and fibre content are ideal ingredients for improving the nutritional value of bread and bakery products. In this study, the influence of the total or partial replacement of wheat flour by chickpea flour on the quality characteristics of two kinds of cake was analyzed. The effects of the chickpea variety and the kind of flour used (white or whole) were also considered. Volume, symmetry, chroma, and crust and crumb L * diminished when increasing the amount of chickpea flour. The replacement of wheat flour by chickpea flour also induced an increase in the initial firmness but cohesiveness and resilience diminished, increasing the tendency to hardening. Among the studied varieties, Pedrosillano and Sinaloa produced cakes with the highest volume. Those varieties also gave layer cakes with the lowest firmness, gumminess and chewiness. White flours produced sponge cakes with higher volume and symmetry than whole flours. No significant differences, however, were observed in layer cakes between white and whole flours. In both layer and sponge cakes, white flour produced cakes with lower firmness, gumminess and chewiness than whole flours.

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The pitch canker pathogen Fusarium circinatum was first found to cause damage in nurseries and pine plantations in northern Spain in 2004. Since then, establishment of pine plantations in the region has decreased as a result of the prohibitions placed on planting Pinus spp. and Pseudotsuga menziesii in areas affected by the disease. However, although most pine species have been found to be susceptible to the pathogen under nursery conditions, little is known about how the fungus affects the trees in the field. Furthermore, it is not known whether some of the native or exotic species commonly planted in the area are also susceptible to F. circinatum. The aim of this study was to evaluate the susceptibility of several conifer species commonly planted in northern Spain to the pitch canker pathogen. For this purpose, two different trials were carried out, one under controlled laboratory conditions and the other in the field. Although most of the conifers were affected by the pathogen in the laboratory tests, only Pinus radiata, Pinus nigra, Pinus pinaster and Pinus uncinata were susceptible to the pathogen in the field.