Evaluation of the performance of physically processed bean flours in gluten-free cake production

Abstract

Performance of physically processed bean flours was evaluated in gluten-free cake production. Cakes prepared using unprocessed, dry heat (DH) treated, extruded and high pressure processed (HPP) bean flours were compared with chlorinated wheat flour cakes using instrumental and sensory analysis. Cake characteristics were related to differences in the content and structural makeup of starch and protein in flours. RVA testing in sucrose solution was explored as a quick and effective way to assess structure development potential of bean flour for cakes. Notably, DH bean flour contained intact starch granules embedded in a modified protein matrix and developed the highest viscosity in sucrose solution upon hydrothermal treatment. Cakes prepared using DH bean flour, therefore, were closer in structure to chlorinated wheat flour cakes. Instrumental analysis depicted that all bean flour cakes were darker, harder, less cohesive and inferior in terms of their pore structure to chlorinated wheat flour cakes. Sensory analysis showed that all bean flour cakes were significantly different from chlorinated wheat flour cake in appearance, flavour and texture. Although the processed bean flour cakes differed evidently from the chlorinated wheat flour cake, this study showed that physical processing of bean flour improved its functionality in gluten-free cake production.