Utilization of Whole Wheat Flour and Its Blends in Cookies Production

In this study, it was aimed to produce cookie with substitution of whole wheat flour at different ratios. For this purpose, Gerek-79 wheat samples were milled using on laboratory type hammer mill in order to obtain whole wheat flour. The cookie flour samples that were replaced with whole wheat flour at six different ratios (0, 20, 40, 60, 80 and 100%) were used in cookie production. Hardness, colour (L*, a* and b*), physical (diameter, thickness and spread ratio), chemical, nutritional (moisture, crude ash, crude protein, crude fiber, phytic acid and total phenolic content) and sensory properties (taste, colour, odour, appearance and overall acceptability) of cookie samples were investigated. Whole wheat flour substitution increased thickness values of the cookie samples, but decreased diameter and spread ratio descriptively. Also, whole wheat flour substitution decreased L* and b* values of the cookie samples, but increased a* and hardness values, hi terms of chemical properties, higher amounts of whole wheat flour increased moisture, crude protein, crude ash, crude fiber, phytic acid, total phenolic contents of cookies. Also, addition of whole wheat flour did not negatively affect the sensory characteristics of cookies. In conclusion, it has been found that, for maintaining physical properties of cookies whole wheat flour should be added up to 20%, and for improving chemical and sensory properties of cookies more than 60% of cookie flour should be substituted by whole wheat flour.