Cereal Chem 54:405 - 414.  |  VIEW ARTICLE
Modification of Cookie-Baking Properties of Peanut Flour by Enzymatic and Chemical Hydrolysis.

L. R. Beuchat. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Defatted peanut (Arachis hypogaea L.) flour was suspended in water, adjusted to pH 2.0, 4.5, and 7.6, and enzymatically hydrolyzed with pepsin, bromelain, and trypsin, respectively. Controls received no enzyme treatment. All suspensions were readjusted to pH 6.9, freeze-dried, pulverized, and incorporated in a cookie formula at wheat-flour substitution levels of 5, 15, and 25%. Marked improvement in dough-handling characteristics was achieved through pH and enzyme treatments. Cookies containing untreated or treated peanut flour had generally increased volume and weight. With the exception of the bromelain hydrolysate, the use of peanut flour in cookies resulted in increased specific volume when compared to the 100% wheat- flour control. Untreated peanut flour reduced the diameter and increased the height of cookies. This trend was reversed by hydrolyzing peanut flour protein. Top-grain was better in fortified cookies containing treated peanut flours as compared to those containing untreated material. Treatment of peanut flour resulted in improved appearance. Trypsin hydrolysate, substituted for 25% of wheat flour, produced an undesirable sulfur aroma and eggy flavor in cookies. The bitterness sometimes associated with peptides in hydrolyzed proteins was not detectable in cookie formulations having up to 25% treated peanut flour substitution. Protein and lysine contents of the cookies were increased about 70% by substituting peanut flour for 25% of the wheat flour.