تاثير استبدال طحين الحنطة بطحين الحمص المنبت في الخواصالنوعية للكيك

The aim of this study is to examine the effect of wheat flour replacement with germinated chickpeas flour in different rates (0, 3, 6, 9, 12, and 15) on the physicochemical and organoleptic properties of cake. The obtained result of chemical composition for cake treatments showed that a significant increase (P<0.05)in protein,ash and fat contents as chickpeas flour replacement increased reaching 10.11, 3.07 and 14.13%, respectively, when replacement rate was 15% .There was a decrease of 6% as in cake size chickpeas flour replacement increased to 15%. The organoleptic evaluation indicated that there were insignificant differences (P<0.05)amoung the cake treatments in the studied properties (appearance, texture,tenderness, flavour and overall acceptance ) although the control treatment revealed slightly better properties