Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies

Abstract

Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.

Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

“…RKB flour with different heat treatments showed that there was no significant differences in firmness and height of gluten free RKB cupcake (p [ 0.05). These results agree with the findings on carob flour for gluten free cake with short and medium roasting time with no impact on cake volume (Ma et al 2016;Román et al 2017). During cupcake mixing and baking, the bubbles were stabilized and showed a high expansion with proper viscosity characteristic cake batter.…”

Identification of gluten-like proteins in selected pod bearing leguminous tree seeds

“…To the authors knowledge, few proteins have been shown to behave similarly as gluten to form a "true dough" that is workable/moldable by hand. These are caroubin from the germ of the carob tree (Ceratonia siliqua) [1][2][3][4][5], zein from maize (Zea mays) [6][7][8][9], and proteins of the marama bean (Tylosema species) [10]. The rubber-like physical properties of gluten have been selected for hundreds of years, and gluten was isolated for the first time about 300 years ago [11].…”

Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour

“…Carob flour is used in the food industry for the preparation of several products, as beverages, bakery products, noodles and more, thanks to its ability to enhance viscosity already jet at low concentrations and to stabilize the resulting product [29]. Moreover, Romàn et al demonstrated that the incorporation of carob flour in confectionary doughs was useful to increase the solid elastic-like behavior of products as cookie doughs, highlighting a strong interaction between carob flour and their formula ingredients [30].…”