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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.

Present work seeks to systematically analyse the individual and synergistic effects of some gluten-crosslinking enzymes (transglutaminase, glucose oxidase and laccase), along with polysaccharide and gluten degrading enzymes (alpha-amylase, xylanase and protease), in breadmaking systems. Except glucose oxidase (GO) and laccase (LAC), enzymes affected significantly to viscoelastic properties of dough. Results confirmed the strengthening effect exerted by transglutaminase (TG). However, alpha-amylase (AMYL), xylanase (XYL) and protease (PROT) promoted a similar decrease in all dynamic moduli analysed, particularly after 180 min of incubation. Addition of XYL to TG containing samples showed to be an interesting alternative to prevent excessive dough strengthening. Bread quality parameters were significantly affected by individual enzyme addition, except when LAC was used. TG diminished loaf specific volume and provided a finer crumb structure. Polysaccharide degrading enzymes and PROT led to better shape, greater specific volume and void fraction of loaves. Significant interactions between TG and all the other enzymes except GO, were proved. According to crumb texture evolution during storage, bread staling increased with TG addition, whilst AMYL, XYL and PROT exhibited a significant antistaling effect.

a b s t r a c tThe effect of different fibers, added individually or in combination, to improve the functional properties of gluten-free layer cakes was examined. Soluble (inulin and guar gum), and insoluble (oat fiber) fibers were used to replace up to 20% of rice flour in gluten-free layer cakes formulation. The incorporation of fibers increased the batter viscosity, with the exception of inulin. Fiber enriched gluten-free cakes containing blends of oat fibereinulin resulted in improved specific volume. Significantly brighter crust and crumb was obtained in the presence of fibers, excepting the crumb of oateguar gum containing cake. Fibers and its blends increased the crumb hardness; but the smallest effect was observed with the addition of oat, individually or combined with inulin. Enriched cakes increased significantly their dietary fiber content, which was connected to the nature of the fibers added. Fibers significantly affected the in vitro hydrolysis of starch fractions, being the most pronounced effect the decrease in the slowly digestible starch. Overall combination of oat fibereinulin resulted in better gluten-free cakes.

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