Cereal Chem 55:853 - 863.  |  VIEW ARTICLE
Cookie Baking Properties of Defatted Peanut, Soybean, and Field Pea Flours.

K. H. McWatters. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Defatted peanut, soybean, and field pea flours were used to replace 10, 20, and 30% of the wheat flour in sugar cookies. Peanut and field pea flours exhibited dough handling properties much like those of the 100% wheat flour controls; soybean flour doughs were drier and more crumbly. Diameter, height, spread characteristics, textural quality (area under curve values), and sensory quality attributes of cookies were not affected adversely by use of peanut flour. Total protein content was increased by about 1.5% with each increment of peanut and soybean flour; cookies prepared with 30% of these flours contained twice as much protein as the 100% wheat flour control. High water-absorptive properties exhibited by soybean flour used at 20 and 30% replacement levels restricted cookie spread and development of a typical top grain during baking; consequently, baking performance and sensory quality attributes of these cookies were affected adversely. Field pea flour cookies did not differ significantly from the 100% wheat flour control in diameter, height, spread ratio, texture measurements, and moisture content. Sensory quality attributes were not affected adversely by use of this flour except at the 30% replacement level where a beany flavor was detected. A follow-up study indicated that addition of water to the formula could improve markedly dough handling, spread characteristics, top grain, and certain sensory quality attributes of sugar cookies containing 30% soy flour; a 2:1 ratio of soy flour to added water produced the best overall results.