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Study finds lentil flours require careful formulation in cakes
date:Aug 23, 2012
Published in the journal of LWT Food Science and Technology the study investigated the inclusion of lentil flour in both layer and sponge cakes. Two types of lentil flours were used (yellow and orange) in the study with two different particle sizes; one fine and one coarse.

Researchers from the Food Technology Area, ETS Agricultural Engineering at the Valladolid University in Madrid, concluded that lentil flours had the most favourable outcome when used in sponge cakes at a fine particle siz

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