Effect of raw and heat-treated chickpea flour on quality characteristics of rice flour-based gluten-free cake

Celiac is a genetically based autoimmune disease that is triggered by the ingestion of gluten proteins in genetically susceptible individuals. Among the flours that can be used to produce gluten-free products are rice flour, and also legumes flour such as chickpea flour. Chickpea flour can be incorporated into glutenfree products because of its high protein content and nutritional value. In this study, the effect of raw and heat treated chickpea flour on quality attributes of rice-based gluten free cake was investigated. The chickpea flour was subjected to dry-heat at two different temperatures (90 and 120 °C) for 15 and 30 minutes and then different amounts (25 and 50%) of treated flour were used in cake formulation. The physical properties of batter and final cake quality that made with treated flour were studied and compared with control cake (containing 100% rice flour) and samples prepared from raw chickpea flour. Results showed that untreated flour produced cake with poor crumb, dense texture and low volume, while application of heat treated flour decreased specific gravity which resulted in increased volume and decreased hardness of cake sample. However, according to the results, utilization of 25% chickpea flour that treated at 90 °C for 30 minutes could improve volume, color, sensory attributes and texture of prepared cakes.