Enrichment of Cakes and Cookies with Pulse Flours. A Review

ABSTRACT

In recent years interest in the utilization of legume flour in bakery products has been increased. Legumes are rich in proteins, fibers, and minerals. Several studies have shown their health benefits for human consumption. However, legumes have strong off-flavors which prevent their incorporation in high concentrations in food products. Sweet flavors can mask these bitter off-flavors, and thus sweet bakery products such as cookies and cakes seem to be suitable food products for enrichment with legume flours. In this review, we address the influence of the incorporation of legume flours in these products based on the incorporation percentages and flour characteristics, especially the protein content and particle size, as well as possible treatments to reduce the off-flavors (germination, roasting, preboiling, puffing and extrusion). The effects of enrichment with legume protein concentrates or isolates, the use of these to replace eggs in cakes, fat in shortdough biscuits, and the potential of aquafaba (cooking liquid of legumes) are also addressed.

KEYWORDS:

• Cookies
• cakes
• legume
• bean
• chickpea
• lentil
• lupin

Acknowledgments

Ángela Bravo-Núñez would like to acknowledge the University of Valladolid for her postdoctoral contract.

Disclosure statement

The authors have no conflict of interest.

Additional information

Funding

This work was supported by the TRANSCOLAB FEDER-Interreg España-Portugal project (0612_TRANS_CO_LAB_2_P);Universidad de Valladolid;