Evaluation of adding chickpea flour on quality Properties of oil and sponge cakes

Cake is one of the most important products of cereals and a product of wheat flour. Today manufacturing the products with higher nutritional value is one of the objectives of food industries, thus various alternatives and compounds have been introduced that chickpea flour is one of them. In this research, effect of different levels of chickpea flour (15 and 30% weight – weight of used flour) in mixed with wheat flour was studied on some of chemical and physical properties of oil and sponge cakes. Based on the results of chemical tests, the fat, fiber, protein, ash and moisture contents in samples containing chickpea flour have increased in both types of cake. Also adding chickpea flour at levels of 15 and 30% at both types of cakes has been effective in delaying in staling and increasing the specific volume compared to the control cakes. On the other hand, L* in control samples and a*and b* in treatments containing chickpea flour have been more than the other samples. The increase of chickpea flour levels increased ∆E (color differences from control samples) in both cakes. In both types of cake, treatments containing 30% chickpea flour were as the best treatment.