Cookies produced from wholegrain buckwheat flour

Abstract

Incorporation of new ingredients in cookie formulation can expand the products' assortment giving cookie products with new sensory qualities, higher nutritional values and functional properties. Such an ingredient, containing many important nutrients, is wholegrain buckwheat flour. Buckwheat grain contains a large amount of proteins, starch, vitamins and does not contain gluten, which classify buckwheat products as functional ones. Also, buckwheat grains have been well known as a plant source of rutin, quercetin, kaempferol-3-rutinoside, and a trace quantity of flavonol triglycoside. The aim of the present study was to investigate the effect of wholegrain buckwheat flour on thermo-mechanic properties of dough and sensory quality of salty cookie as compared to wholegrain wheat flour. Rheological properties of buckwheat flour dough were tested on Mixolab in order to predict baking characteristics of investigated buckwheat products. The wholegrain buckwheat flour significantly affected the dough hardness and elasticity during heating. The scope of a novel fine bakery product development was the optimization of wholegrain buckwheat flour content combined with instant corn grits and trans-fatty free margarine, in order to achieve the most acceptable nutritive and sensory quality. Based on the quality of wholegrain buckwheat flour and the desired final product quality, the technology development procedure, dough preparation and baking conditions were developed in order to make a functional product with optimum sensory quality.