Journal of Advances in Food Science & Technology

The aim of the study was to compare effect of three non-traditional seeds on rheological behavior of dough and cookies prepared from wheat and barley flour (70:30). Barley flour in wheat-barley blend played the main role in change of the Solvent Retention Capacity (SRC) profile of the wheat control. Sodium carbonate SRC and lactic acid SRC were increased and diminished about 10% and 23%, respectively. Hemp, chia or teff caused further significant variation in the SRC profile of wheat-barley flour (WBF). The gluten performance index confirmed a potential to distinguish flour composites. Water absorption was increased in the all four alternative materials, but they differed in impact on viscoelastic properties – softening degree of WBF dough was comparable to control. Hemp, chia and teff added into WBF increased dough softening gradually up to 90, 120 and 130 units, respectively, reflecting also the enhancement level. Amylograph viscosity maximum was increased by barley flour from 680 to 790 units. Moreover, the same effect was demonstrated in chia and teff flour (rise about ca 26%). Hemp flour decreased the curve peak approximately to a half (400 units). Mixolab curves course was differed mainly in final part, showing diverse both stability of hot formed gel and starch retrogradation rate. Cookies spread ratio increased as affected by barley and especially chia flour addition, from 3.2 to 4.0 and 4.3, respectively. Cookies sensorial profile was influenced in colour and taste, but all products were acceptable. Principal component statistics distinguished samples on base of rheological behaviour and cookie sensorial score.