Abstract

Docional will produce two different products, Pão de Ló with lupin flour and Pão de Ló with acorn flour, both made with pasteurized eggs.

The definition and Pão de Ló has remained over the years, Roquete, in his dictionary, printed in Paris in 1848, says that “Pão de Ló is a mass of flour, sugar and eggs.” Domingos Vieira in his 1873 dictionary says that “Lot is a very fine and rare canvas”. Today, the definition emerges as "variety of very fluffy cake, of flour, eggs and sugar".

The sponge cake of ovar is a traditional sweet made with eggs, flour and sugar, it is presented in the form of bread, without hole in the middle and accommodated with a sheet of parchment paper. The main objective of replacing wheat flour with lupin flour and acorn flour is to allow the consumption of sponge cake, at festive times, for celiac patients. This pathology has a prevalence of about 1% of the Portuguese population.

Regarding the nutritional composition of lupin, it has a low energy and lipid value, high protein value and biological value. As for the content of micronutrients, this legume has a high content of iron, folates, magnesium, potassium, zinc. As regards, the acorn has a high nutritional value, rich in fiber and protein, has a lipid profile similar to olive oil and has a high antioxidant value. Regarding the color, it also allows to appeal to a chocolate sponge cake.

Thus, the sponge cake will be made with the introduction of lupin flour, which in addition to providing nutritional value, also allows a yellow color to the sponge cake.

The substitution of eggs for pasteurized eggs increases food security and reduces contamination by Salmonella, which can cause foodborne diseases - Salmonellosis.

Keywords

Lupin, Acorn, Gluten, Traditional Sweets, Festive Days, Tradition, Celiac Patients, Chocolate