Rheological and sensory characteristics of doughs and cookies based on wheat, soybean, chick pea and lupin flours

ABSTRACT

Levels of 5,10 and 15% of legume flours, i.e. soybeans, lupins and chick peas were used to supplement cookies. The effect of this supplementation on the rheological properties of the resulting dough was investigated using the farinograph and extensograph as objective methods for quality assessment of the final product. It was found that, there was an increase in water absorption capacity, dough stability, arrival time, dough development time and mix tolerance index. Extensograph results indicated that dough resistance to extension, dough energy and proportional number were reduced with increasing the lupin flour in the formula, while dough extensibility was not changed. However, soy flour increased resistance to extension, proportional number and energy and lowered dough extensibility. At the same time supplementing wheat flour with chick peas lowered both dough resistance to extension and proportional number, while it increased dough extensibility and energy. By organoleptic evaluation, it was found that using either 5% soybeans or 10% chick peas or 15% lupin flour could replace wheat flour in cookies formula without adversely affecting baking performance or altering the physical characteristics of the end product