Abstract
The aim of this study was to clarify the basic characteristics of flour made from Job's tears and its suitability as a wheat flour substitute. Job's tears flour required a longer time for gelatinization than wheat flour. Batter made from Job's tears flour and aged for 30 minutes was easy to prepare. Dough made from Job's tears flour with good consistency was obtained by adding about 1.5 times more water than that made from wheat flour. Crepes made with Job's tears flour batter that was aged for 30 minutes was easier to fracture than those made with wheat flour. Crepes made from Job's tears flour were less palatable than wheat flour crepes; however, providing information about the health benefits of Job's tears improved its evaluations. Cookies containing Job's tears flour had a hard texture and lower palatability. However, palatability improved upon replacing some of the extra water with butter. Job's tears flour had significantly higher antioxidant activity than wheat flour. Thus, baked goods made with Job's tears flour could be an excellent dietary source of antioxidants.
