Abstract
Nine different grain flours were used to make cookies; soft wheat, soft wheat (whole), rice, brown rice, red-kernelled rice, maize, buckwheat, Japanese millet and foxtail millet. Cookies were made from raw as well as roasted flours. The cookies were assessed using sensory as well as objective methods such as a rheological instrument. The quality of cookies can be summarized as follows:
(1) Roasting of flour reduced cookie hardness and resulted in a more crunchy product after baking as well as improved mouth feel. (2) Roasting of flour also improved the taste and after taste as well as flavor resulting in a good overall score. (3) The high score group with overall cookie quality were as follows: raw wheat flour, roasted wheat flour, roasted whole wheat flour, roasted brown rice flour, and roasted maize flour. (4) The roasting of grain flour also reduced product hardness as rheological quality particularly for rice flour.
