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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #316472
Title: Cookie dough and baking quality of pulse flour cookies

Author
item Singh, Mukti
item Byars, Jeffrey

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/18/2015
Publication Date: 10/21/2015
Citation: Singh, M., Byars, J.A. 2015. Cookie dough and baking quality of pulse flour cookies [abstract]. American Association of Cereal Chemists International.

Interpretive Summary:

Technical Abstract: Pulses are globally recognized as a part of a healthy diet to address obesity as well as to prevent and help manage chronic diseases such as diabetes, coronary conditions and cancer. They are a good source of soluble fiber, B-vitamins, iron, calcium, potassium, and phosphorous, and low in sodium and fat. Several studies have been reported on the addition of pulse flour in bread, cakes, and cookies. But most of the previous researchers have focused on the partial replacement of wheat or rice flour with bean flours. The objective of the present study was to study the effect of complete replacement of wheat flour with whole, and dehulled pulse (navy bean, garbanzo bean, and lentil) flours on the quality of cookie dough and gluten-free cookies. Replacement of wheat flour with whole, and dehulled pulse flour significantly increased the protein content. The protein content of whole and dehulled pulse flours was adjusted to 10, 15, and 20% with addition of their starch. The storage and loss modulus of whole and dehulled bean flour cookie doughs were higher than wheat flour cookie doughs. The color difference of bean flour doughs from wheat flour cookie dough (deltaE) was low (1.5 to 6.2), but higher deltaE for bean cookies (8.9 to 15.5) was observed. The hardness of cookie dough measured by texture analyzer was significantly higher (P>0.05) for whole and dehulled bean flours than wheat flour cookie doughs. Dehulled pulse flour cookies had higher spread factor than the cookies from whole pulse flour. Protein content of bean flours had a significant positive correlation with dough hardness, cookie hardness, and cookie color (deltaE), and a negative correlation with cookie spread factor. Pulse flours with protein content adjusted to the level of wheat flour have potential as a healthy alternative in gluten-free cookies.