Emam, W. (2004). EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES. Journal of Agricultural Chemistry and Biotechnology, 29(5), 2823-2832. doi: 10.21608/jacb.2004.242691
Wafaa H. Emam. "EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES". Journal of Agricultural Chemistry and Biotechnology, 29, 5, 2004, 2823-2832. doi: 10.21608/jacb.2004.242691
Emam, W. (2004). 'EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES', Journal of Agricultural Chemistry and Biotechnology, 29(5), pp. 2823-2832. doi: 10.21608/jacb.2004.242691
Emam, W. EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES. Journal of Agricultural Chemistry and Biotechnology, 2004; 29(5): 2823-2832. doi: 10.21608/jacb.2004.242691
EFFECT OF DEFATTED SESAME FLOUR ON THE RHEOLOGICAL PROPERTIES AND BAKING QUALITY OF COOKIES
Food Science and Technology Department, National Research Centre, Dokki, Cairo, Egypt.
Abstract
The present study was conducted to evaluate the effect of adding defatted sesame flour (DSF) to hard wheat flour (HWF) on the rheological properties, baking quality, chemical composition and amino acid profile of cookies. Defatted sesame flour at levels of 5,10, 15 and 20 % was added to hard wheat flour. Chemical composition of the used raw materials showed that defatted sesame flour had a high content of protein, fiber and ash. The addition of defatted sesame flour to the hard wheat flour. at any level studied, markedly decreased the dough stability and increased the tolerance index and water absorbition of the resultant dough. Such addition led also to slighUy and gradually improve in the measured baking quality, since the spread ratio of the control which was 4.96 increased to 5.07, 5.22, 6.42 and 5.72 when the DSF was added at levels of 5, 10, 15 and 20 %. respectively. The total score average of the organoleptic quality of the resultant cookies increased as the supplememation level increased up to 15%. The protein content of the supplemented cookies inCreased by increasing level of replacement, as well as all essential amino acids, inclUding sulfer amino acids, were increased. It is of importance to Indicate that by ad~i69 defatted sesame flour to wheat flour in cookies industry, It is possible to adequat~.~ strength that led to produce uniform quality of the final product. The chemical compOsition and amino acid profile of the resultant cookies were improved as well.
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