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Study finds lentil flours require careful formulation in cakes
date:Aug 23, 2012
he study.

The addition of legumes to cereal-based products could be a good means by which to increase the consumption of these products,researchers said.

Soft and nutritious

Findings showed that when fine lentil flour was incorporated into sponge cake formulations, volume was increased and hardness reduced but when used in layer-cakes density was reduced.

It was concluded that 50% lentil flour substitution ensured optimal volume in sponge cakes, but at 100% cake volume decreased.

Journal: L

07/04 00:52