Usage of Carob Bean Flour in Gluten Free Cakes

  title={Usage of Carob Bean Flour in Gluten Free Cakes},
  author={Eda Berk and Gulum Sumnu and Serpil Sahin},
  journal={Chemical engineering transactions},
Gluten, known as the main protein found in wheat, barley and rye, gives viscoelasticity to dough. However, people with celiac disease have problems related to the consumption of gluten. In this study, carob bean flour which contains significant amount of dietary fibre, minerals, high amount of amino acids, and very low amount of fat was used in cakes as gluten free flour. The aim was to investigate the effects of partial replacement of rice flour by carob bean flour at different concentrations… 
6 Citations

Figures from this paper

Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf)

Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted

Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour

The aim of the present study was to study the effect of an increasing incorporation of roasted carob flour on the quality and sensory attributes of a conventional cocoa cake recipe and investigate the obtained volatile fraction responsible for the aroma by means of headspace solid phase microextraction technique coupled to gas chromatography/mass spectrometry (GC/MS).

Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry

Gluten-free products exhibit some undesirable features due to the absence of the gluten network. Effects of ingredient interactions and baking type on the food matrix have not clearly been explored.

Sürülebilir keçiboynuzu kreması formülasyonunun karışım deseni ile optimizasyonu

Carob is used as a source of sugar in many product formulations due to its naturally high sugar content. In addition, carob naturally contains a high content of D-pinitol. D-pinitol is an important


Carob (Ceratonia siliqua) is one of the important nutritional and medicinal trees of the Middle East and Mediterranean basin, and in recent decades, it has been grown and cultivated in many other



Influence of Different Carob Fruit Flours (Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality

The objective of this work was to study the influence of carob flours from seed germ (G) and from fruit pulp (P) fractions (from 10 to 30 % w/w) on hydration (moisture, water activity, and relaxation

Influence of Soy Protein Isolate on the Quality of Batter and Sponge Cake

With the aim of production of functional sponge cake, soy protein isolate (SPI) was added at 0, 5, 10, 15, 20 and 30% (w/w), and the quality of batter and the cake was studied. Following changes

Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes.

Fat content was found to be a significant factor in affecting variation of firmness and weight loss of the cakes during storage and DATEM and Purawave were the most effective emulsifier types.

Functional properties of soy proteins

Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability. these are the intrinsic physicochemical characteristics which affect the

Phytochemical Profile, Antioxidant and Cytotoxic Activities of the Carob Tree (Ceratonia siliqua L.) Germ Flour Extracts

The phytochemical content and the biological activities of the extracts were significantly affected by gender and cultivar, and female cultivar Galhosa had the highest levels of phenolic compounds, and the highest antioxidant activity.

Modelling of browning kinetics of bread crust during baking

Modelling the browning of bread during baking