Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics

Abstract

This study aims to establish how the substitution of wheat flour by high levels of gluten or hydrolyzed gluten proteins affect sugar-snap cookies properties. An increase in water binding capacity was observed when proteins were present. An increase in the dough elastic modulus was observed for gluten protein but it decreased when hydrolyzed gluten protein was used. Regarding the physical characteristics of the cookies, for the same protein percentage, the presence of gluten protein decreased spread ratio and increased hardness, while hydrolyzed gluten protein increased spread ratio and yielded darker cookies without modifying the hardness. As for sensory characteristics, taste was negatively influenced by hydrolyzed protein and visual acceptability was enhanced when gluten protein was present. Overall acceptability was decreased for the highest levels of hydrolyzed gluten protein. Nevertheless, the highest levels of gluten protein did not modify the acceptability.