Biochemical and Technological Aspects of Wheat Flour Associated with Cookie Making Quality

Abstract

Wheat (Triticum aestivum L.) is the basic ingredient of cookies formulation and its specific or consistent quality (soft wheat) is required for cookie making. In Pakistan, wheat flour is produced from a mixture of wheat varieties called mixed wheat flour (MWF) leads to unavailability of specific wheat variety suitable for specific product. However, this flour has inconsistent quality and subsequently affects product quality significantly. Present study has been aimed to evaluate the impact of various treatments on MWF. Results showed a wide range of TW and TKW as 67.00-81.00 kg hl-1 and 32.82-48.70g, respectively. Wheat varieties exhibited moisture (8.50-10.78%), ash (0.33-0.83%), fat (1.36-1.49%), fiber (0.38-0.52%), protein (9.85-13.75%) and NFE (72.82-79.58%) content. Mineral composition varied as 2.20- 2.64, 20.25-28.45, 2.12-4.71, 1.24-2.31, 0.54-0.85 and 0.45-0.57 mg/100g for Na, Ca, Fe, Zn, Mn and Cu content, respectively. Moreover, wheat varieties indicated wet gluten, dry gluten, starch and DS as 24.68-36.40, 7.12-11.84, 68.88-72.73 and 6.28-10.97%, respectively. SDSsed. and AWRC were reckoned as 18.20-30.50 ml and 43.91-66.85%, respectively. Moreover, WSRC, SOCSRC, SUCSRC and LASRC values varied widely as 50.83-69.64%, 56.66- 82.03%, 75.79-106.97% and 79.43-121.20%, respectively. Rheological properties were found i.e. WA (51.00-56.00%), DDT (1.20-4.20 min), dough stability (2.90-18.20 min), DoS (85.00- 174.00 BU) and FQN (48.00-200.00). Pasting properties indicated variability from 65.25 to 67.80oC (PaT), 3.22 to 6.00 min (PT), 1330 to 1784 cP (PV), 645 to 1002 cP (TV), 1799 to 2565 cP (FV) 685 to 782 cP (BV) and 1154 to 1563 (SV). Physical analyses of cookies made from wheat varieties revealed 39.38-45.86 spread factor and 2.17-3.76 kg hardness. Sensory evaluation indicated that cookies made with AARI-11 were highly acceptable and also, it was selected as best variety for cookie making. In addition, different treatments were also applied and cookies made with different treatments portrayed spread factor (39.68-60.96) and hardness (0.86-3.55 kg). Cookies color determined in terms of L*, a* and b* values as 64.65-74.84, 1.22-3.75 and 31.10-35.44, respectively. Cookies revealed moisture (1.50-3.68%), ash (0.333- 0.547%), fat (17.70-23.66%), fiber (0.083-0.167%), protein (5.41-6.56%) and NFE content (66.76-72.40%). Across treatments, addition of CMS (15%) produced largest spread, protease (400 mg) had highest overall acceptability. Correlation studies underline the importance of SRC values and SDS-sed. volume as major predictors of cookie making quality in addition to other physicochemical characteristics of flour.