Influence of Green Gram Flour (Phaseolus Aureus) on the Rheology, Microstructure and Quality of Cookies.

Green gramflour (GGF) was used to substitute wheat flour at 10, 20, 30, 40 and 50%
levels to enrich nutritional quality of cookies. The farinograph water absorption
increased while peak viscosity, dough elasticity and extensibility decreased with the
increasing level of GGF. The spread ratio of the cookies made with 10–50% GGF
ranged from 8.80 to 7.40. Cookies with 50% GGF had hard texture and were unacceptable.
40% GGF was optimum in cookies. The protein matrix was disrupted in
the microstructure of cookies when GGF was used. Emulsifier sodium stearoyl-2-
lactylate (SSL) brought about a significant improvement in the overall quality of
cookies made with 40% GGF. The in vitro protein digestibility of cookies with 40%
GGF and SSL was 60%. Incorporation of GGF to cookies at 40% level increased
protein content by 1.25 times, iron by 1.6 times, calcium and zinc by 2 times and total
dietary fiber by 2.3 times than the control.
PRACTICAL APPLICATIONS
Legumes are added to bakery products to improve the nutritional quality. Legumes
are rich in proteins, dietary fiber, complex carbohydrates, resistant starch, vitamins
and minerals. This practice also improves the amino acid balance and increases the
protein content of the bakery productsmade fromthe blended flours. This research
article discusses the effect of replacement of wheat flourwith different levels of green
gram flour (GGF) and its influence on the dough rheological properties and the use
of additives to improve the quality of cookies made usingGGF.This informationwill
be useful to the bakery industry for production of the cookies with improved nutritional
quality.