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“Its addition raises the water content needed for the breadmaking procedure, but did not significantly affect any of the textural and structural parameters measured.”
carob flour → raises → water content needed for breadmaking
“Protein, crude fiber and ash content and energy values of carob syrup were lower than the values of both carob fruit and carob flour. According to the results, the total sugar content, the most important constituents of carob products, were 48.35%, 41.55% and 63.88% for fruit, flour and syrup, respectively. These products contained high amounts of calcium, potassium, magnesium, sodium and phosphorus, which were the most abundant elements in carob fruits (P < 0.05).”
carob flour → contains → protein, crude fiber, ash, total sugar, calcium, potassium, magnesium, sodium, phosphorus
“An improved chromatographic method was developed using ultra-performance liquid chromatography-tandem mass spectrometry to identify and quantify phenolic compounds and alkaloids, theobromine and caffeine, in carob flour samples.”
phenolic compounds and alkaloids → identified and quantified → in carob flour
“Thirty and fifty percent carob flour incorporation rendered cakes with acceptable texture and sensory attributes, comparable to the control cake recipe containing 20% cocoa.”
30% and 50% carob flour incorporation → rendered → cakes with acceptable texture and sensory attributes, comparable to the control cake recipe containing 20% cocoa
“The aim of the present study was twofold; firstly to study the effect of an increasing incorporation of roasted carob flour (0-70% flour basis) on the quality and sensory attributes of a conventional cocoa cake recipe”
roasted carob flour → incorporation → cakes