Cakes are baked products highly appreciated by the consumers worldwide. Carob flour, produced by grinding the seedless carob pods, is an interesting source of insoluble fiber and compounds with antioxidant activity. Given the fact that it is caffeine and theobromine-free, it is also considered as a natural cocoa substitute that could be incorporated in many food formulations. The partial substitution of wheat flour by carob flour could be an alternative to supply the demand of healthier products with sensorial characteristics comparable to traditional ones.
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