Rheological and sensory characteristics of doughs and cookies based on wheat, soybean, chick pea and lupine flour

Abstract

Levels of5, 10 and 15 % oflegume flours i.e. soybean, lupine and chick pea were used to supplement cookie.The effect of this supplementation on the rheological properties of the resulting dough was investigated using farinograph and extensograph as objective methods for quality assessment of the final product. It was found that therewasanincreasein waterabsorptioncapacity, doughstability, arrivaltime, doughdevelopmenttimeandmix tolerance index.Extensograph results indicated that dough resistance to extension, dough energy and proportional number were minimized with increasing the lupine flour in the formula, while it was not changed on dough extensibility. However, soy flour increased resistance to extension, proportional number and energy and diminished dough extensibility. At the same time supplementing wheat flour with chick peas decreased both dough resistance to extension and proportional number while it increased dough extensibility and energy.For sensory evaluation, it was found that using either until 5 %soybean or 10 %chick pea or 15 % lupine flour could replace the wheat flour in cookies formula without adversely affecting baking performance or altering the physical characteristics of the end product.Legumes are a good source of dietary protein [3,4,13,15,16,211. Legume proteins are deficient in methionine but are a source of a substantial quantity of lysine [I 11. Fortification of wheat flour with non wheat proteins increases protein quality by improving amino acid profiles [25], however, accompanying adverse changes in such physical qualities as dough character and baking properties have occurred sometimes. Thus, various kinds of biscuits, cookies and corn muffins have been fortified with oil seed of legume proteins. SHEHATAet al. [22] found that increasing the percentage ofchick peas into wheat flour caused little effect on all the farinograph characteristics. While on the other hand, the characteristics of the extensograph including extensibility and resistance to extension, were not affected to any extent by increasing the percentage of chick pea flour. DUTESCU et al. [6] found that 15 % defatted soybean flour may be added to wheat flour without affecting its biscuits making or pasta making properties. Much research has been done by substituting various proportions (2.5-20 %) of soy flour into cakes, cookies, muffins, or biscuits. Studies indicate that 10-15 % substitution of these legume flour could be added to wheat flour without effecting its pasta making properties [14]. FODA et al. [12] found that defatted soy flour improved resistance to extension and proportional number and diminished dough extensability and energy. COMPOS et al.[4] found that the addition of sweet lupine flour to wheat flour increased the water absorption, dough development time, and the tolerance index while reducing the dough stability. They also found that the dough extension and maximum resistance to extension showed a proportional reduction as the level of sweet lupine flour increased. The effect of adding lupine flou...

Production and Evaluation of Some Bakery Products Containing Ginger Powder

“…As given in the obtained data, it could be noticed that the resistance to extension (elasticity) of the dough showed a pronounced decrease as the amount of ginger powder increased, which was represented about 230, 205 and 200 BU as the increasing of ginger powder in wheat flour blends ratio increased to 3, 6 and 9%, respectively as compared to the control sample (240 BU). These results are in accordance with the data obtained by Hegazy and Faheid, [36] who reported that the resistance to extension of the dough decreased as the result of increasing their fiber content that destroyed the gluten matrix in the dough, From Table 4, it could be also observed that the dough extensibility was increased in the blends at ratio of 6% ginger powder, which was represented about 160 mm, as compared to the control sample and other blends (150 mm).…”

Effect of lupin flour incorporation on the physical characteristics of dough and biscuits

“…In a previous study Hegazy and Faheid (1990) reported that texture scores were decreased but colour and taste scores improved with increase in the lupin flour concentration in the cookies. Their results indicated that lupin flour could replace at least 15% of the wheat flour in cookie formula without adversely affecting baking performance, physical characteristics and acceptability.…”

Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture

“…Spread ratio reduces due to increased numbers of hydrophilic sites available for competing for the limited free water in biscuit dough (McWatters,1978). Reduced spread ratio was also observed in case of cookies prepared from blended flour of wheat substituted with chickpea (Hegazy & Faheid, 1990) and defatted soy flour (Singh, Singh, & Chauhan, 1996). Hence, incorporation of legume flour limits the increase in diameter during baking.…”

“…Fortification of biscuits using chickpea and broad bean flours as well as isolated soy protein isolates has been reported (Rababah, Al-Mahasneh, & Ereifej, 2006). Use of legumes flour as a source of protein in bakery products has also been reported (Cady, Carter, Kayne, Zabik, & Uebersax, 1987;Eneche, 1999;Hegazy & Faheid, 1990;Mustafa, Al-Wessali, Al-Basa, & Al-Amir, 1986;Sathe, Iyer, & Salunkhe, 1981;Lorenz, 1983). Literature review reveals that in general the nutritional, physical and sensory characteristic of biscuits depends on both the physicochemical properties of the legumes used in the formulation and on processing method employed for preparation of the legume flour.…”