Effect of Untreated, Roasted and Germinated Black Gram (Phaseolυs mungo) Flours on the Physicochemical and Biscuit (Cookie) Making Characteristics of Soft Wheat Flour.

Determination of the physico-chemical characteristics of composite soft wheat flours in which 5-25%
(w/w) of the wheat flour was replaced with untreated, roasted and germinated black gram (Phaseolus
mungo) flours (BGF) showed that when roasted BGF comprised 20% (w/w) of the blend, the increases
in the ash and protein contents were 123% and 35%, respectively. The values for the gluten contents
and the Zeleny and sodium dodecyl sulphate sedimentation test volumes for the composite flours
indicated a weakening effect of BGF on the quality of soft wheat flour proteins, which could be
beneficial for the preparation of biscuits (cookies). The alkaline water retention capacity values
increased with the increasing addition of differently processed BGFs. Biscuit baking studies indicated
that the diameter and spread ratio of biscuits were reduced, while the thickness increased, with
increasing addition of all three BGFs, but the maximum reduction in diameter was observed with
the addition of germinated BGF. The hardness value for biscuits increased with the addition of
BGFs, but the effect was minimal with roasted BGF and maximal with germinated BGF. The surface
grain score was reduced with increasing addition of BGF, but, in general, the roasted BGF showed
the minimum adverse effect. From the overall biscuit making quality, addition of untreated BGF at
the 15% level and of roasted and germinated BGFs at the 20% level were considered optimal for
supplementing wheat flour