Effect of defatted sesame flour on the rheological properties and baking quality of cookies [electronic resource].

Includes references.

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 slightly 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.

Summary in Arabic.

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