Functionality of Kamut and Millet flours in macro wire cut cookie systems

Substitution of wheat flours with non-wheat flours has received considerable attention in recent years due to their positive health benefits. Millet and Kamut flours were blended with soft wheat flour (0 %, 25 %, 50 %, 75 % and 100 %) and analysed for proximate composition, farinograph and GlutoPeak profiles, and for cookie quality attributes. Farinograph evaluation showed a positive relationship between increasing amounts of Kamut flour and increased water absorption and development time while millet flour system showed reduced water absorption and stability. GlutoPeak - torque and peak maximum time exhibited significant correlations with the rising levels of substitution of kamut and millet flours as well as with cookie spread attributes. The current findings suggest that both Kamut and millet flours can successfully replace soft wheat flour up to the 50 % level without significantly affecting cookie quality attributes.