In recent years interest in the utilization of legume flour bakery products has been increased. Legumes are rich proteins, fibers, and minerals. Several studies have shown their health benefits for human consumption. However, legumes strong off-flavors which prevent incorporation high concentrations food products. Sweet flavors can mask these bitter off-flavors, thus sweet such as cookies cakes...

Chestnut and chickpea flours have interesting nutritional characteristics can be incorporated into layer cake formulations. This study aims to evaluate the effect of incorporating mixtures these with wheat flour in elaboration cakes. With this aim, cakes were elaborated three different flours. Mixes 50% a mixture same proportion analysed. Batter density, microstructure viscosity, as well specif...

it is highly desirable to employ biopreservatives of the antioxidant and antimicrobial properties to avoid the side effects associated with the use of synthetic preservatives. cake batters containing essential oil extracts of some such iranian native herbs as: lemon balm (melissa officinalis), camel thorn (alhagi maurorum) and ajwain (trachyspermum copticum), were prepared. the chemical composi...

regarding the nutritional value and availability of acorns in west and southwest of iran, the effects of partial substitution of wheat flour with acorn flour was investigated. wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. density of cakes was increased with increasing the acorn flour. as the substitution degree ...

Filter cake washing is an appropriate method to remove mother liquor from filtered solids. The behavior of filter cakes consisting mesoporous and macroporous silica gel particles was investigated. Due the high porosity particles, about 50% contained in inner pores. As residual loading can be reduced 1% initial loading, pores are cleaned as well. Comparing results those non porous quartz does no...