Abstract
Roller flour milling separates wheat components through series of break and reduction rolls along with different sifting operations. Protein (13.70%) and moisture (13.60%) contents were highest in Inqulab 91 break stream blend. Break flour blend of wheat variety Inqulab 91 had Zeleny value of 41mL and gluten content 33% that was found an equivalent to mean for gluten content and Zeleny value in AS 02 break stream blend. Cookie thickness (7.06mm) was highest in cookies made from AS 02 straight grade flour, diameter (25.77mm) and spread factor (41.48) in AS 02 sizing blend while cookie weight (8.24g) in AS 02 break blend. Among sensory characteristics, mean for cookie colour (7.80) was highest in AS 02 break blend while score for crispness (7.80), taste (7.20), surface characteristics (7.60) and overall acceptability (8.00) was maximum in AS 02 middling blend. It is concluded from results that physical parameters of cookie like diameter, spread factor and weight improved with blending while cookie thickness decreased. Cookies made from blended flours exhibited better color, crispness, taste, surface characteristics and overall acceptability. Cookies made from AS 02 middling stream blend were preferred by judges on overall sensory profile basis.