Nutritional value, sensory properties, and rheological changes of fortified wheat flour with flaxseed and chickpea flours: Application in toast bread and cookies

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

2 Specific Education Minia University

Abstract

Recently, attention has increased to the production of functional foods using natural sources and bioactive compounds to enhance the functional characteristics of food products. Therefore, the current study aims to strengthen wheat flour (WF) with different levels of flaxseed flour (FF) and chickpea flour (CHF) by 20–30% and use it in the production of toast and cookies. The chemical composition of FF recorded the highest content of fat (36.78%), ash (4.02%), and fiber (4.36%), while CHF showed the highest values of protein (22.03%) in comparison to WF. WF100 has the highest moisture content (10.65%) and CHF30 has the lowest content (8.17%). FF has the highest antioxidant activity, total flavonoids (TFC), total phenols (TPC), and antioxidant capacity. In terms of rheological properties, during the mixing stage in all cases, an increase was observed in the water absorption, arrival time and behavior of dough development, while showed decrease in stability time compare WF. The highest increase in water absorption was found in FF20 and FF30 (66.0 and 70.0%), respectively; significantly reduced (P < 0.05) resistance to extension of dough and control dough (WF) remained with extensibility higher than that of FF and CHF dough at all replacement levels. Texture and overall acceptance of toast bread and cookies were also improved at a level of 20% replacement, although the sensory scores showed a decreasing trend with increased addition. These findings indicated the potential of using CHF and FF to improve the functional characteristics of food products such as bread and cookies.

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