Rheological and Sensory Effect of Flaxseed and Chickpea Flour Mix on Products Wheat-Based

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1 Home Economics Department, Faculty of Specific Education, Minia University,

2 Specific Education Minia University

Abstract

Current study aimed to prepare the toast bread and cookies from wheat flour (WF) replaced with different levels flour of mixed flaxseed (FF) and chickpea (CHF) at 20 and 30%. The chemical composition of Mix30 recorded the highest content of protein (13.9%), fat (7.88%), ash (1.32%) and fiber (0.92%) in comparison to WF100. The results clarified that the moisture content of composite flours decreased with the increase in ratio of other flours; WF100 has the highest moisture content (10.65%) and Mix30 had the lowest content (9.35%). WF100 had a high carbohydrate content (76.33%) and Mix30 had the lowest content (66.66%). Mix 30 had the highest antioxidant activity (AA), total flavonoids (TFC), total phenols (TPC) and antioxidant capacity.In rheological properties the results of farinograph parameters during the mixing stage were observed increase in the water absorption, arrival time and behavior of dough development in Mix20 and Mix30, while showed a decrease in stability time compare WF. Extensograph analysis of WF, mixed FF-CHF at different level (20 and 30%) showed the highest increase of elasticity and proportional number was found in mix 30%. Toast bread and cookies with mix 20% were showed higher texture, taste, odor and preferable sensory score as compared to mix 30%. According to the sensory analyses results it can be concluded that mixed flaxseed (FF) and chickpea (CHF) can be used in toast and cookies up to 20 and 30% levels.

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