2024
DOI: 10.1002/jsfa.13459
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Gluten‐free lentil cakes with optimal technological and nutritional characteristics

Angela D Carboni,
María C Puppo,
Cristina Ferrero

Abstract: BackgroundCeliac population usually struggle finding nutritive gluten‐free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity (WHC) and particle size of flours were evaluated. Moisture, aw, pH, specific volume, texture profile analysis, relaxation, color and alveolar characteristics were determined for crumbs… Show more

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