Rheological properties and quality evaluation on Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom

Raw and germinated chick peas and kidney peas flours and mushroom flours as a partial substitute for wheat flour in Egyptian balady bread and biscuit production were evaluated. The rheological properties of flour dough and baking quality properties (physical, chemical, protein content, colour and sensory characteristics) of wheat flour, raw and germinated chick peas and kidney pea’s flours or mushroom flours were examined in balady bread and biscuit. Wheat flour was partially replaced by raw and germinated chick peas and kidney pea’s flours and mushroom flours in ratios of 5, 10, and 15%. Water absorption, dough development time (DDT) and dough weakening increased but mixing tolerance index (MTI) and dough stability decreased in the case of raw and germinated legumes flours, whereas the extent of decrease was relatively marginal in the case of mushroom flours at the level of 5 and 10%. Greater effects were observed on the mixing tolerance index values (MTI) in biscuit. It increased in the case of germinated legumes flour and mushroom flour, whereas the extent of decrease was relatively marginal in the case of raw legumes flour with increasing the level from 5% to15%. Baking properties, colour and sensory evaluation tests showed that 15% of wheat flour could be replaced with germinated legumes and mushroom flours and still providing good quality of Egyptian balady bread and biscuits. MTI as an indicator for staling test revealed that wheat bread was better than wheat-germinated legumes and mushroom flours bread regarding freshness.