The quality properties of sugar dough and biscuits with lentil flour

Abstract

The effect of lentil flour on the quality parameters of sand dough and biscuits was investigated. Lentil flour was added in the amount of up to 15% of the weight of wheat flour. An increase in dough moisture content by 1.2 times was observed, structural and mechanical properties improved, while cohesiveness and strength decreased in proportion to the increase in lentil flour content. Lentil flour addition also affected the textural properties of the dough - dough hardness increased from 12% to 42% with increasing lentil flour content. Cohesiveness and elasticity decreased proportionally with increasing red lentil flour content in the dough, by 19.5% and 15%, respectively. As in the case of hardness, the values of these two parameters were mainly

affected by the decrease in the amount of gluten in the final product when wheat flour was replaced by lentil flour. Sensory analysis of the biscuits showed that the experimental samples with red

lentil flour (1-10%) had a firm consistency, a pleasant and uniform appearance, and a significant improvement in taste, odor, and color. During storage (35 days), the softening index values

decreased 1.2 times, which is due to the high content of proteins and fibers and the presence of hydroxyl groups, which provide an increase in bound water content, as confirmed by the decrease in water activity. The product confirmed its sensory (color values) and microbiological stability.

Partial replacement of wheat flour with red lentil flour reduces the calorie content of the biscuits, providing an additional source of protein and fiber and significant nutritional benefits.