Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

This study aims to establish how the substitution of wheat flour by high levels (15%, 30% and 45%) of gluten or hydrolysed gluten proteins affects sugar‐snap cookies properties. An increase in water‐binding capacity was observed when proteins were present. An increase in the dough elastic modulus was observed for gluten protein, but it decreased when hydrolysed gluten protein was used. Regarding the physical characteristics of the cookies, for the same protein percentage, the presence of gluten protein decreased spread ratio and increased hardness, while hydrolysed gluten protein increased spread ratio and yielded darker cookies without modifying the hardness. As for sensory characteristics, taste was negatively influenced by hydrolysed protein and visual acceptability was enhanced when gluten protein was present. Overall acceptability was decreased for the highest levels of hydrolysed gluten protein. Nevertheless, the highest levels of gluten protein did not modify the acceptability.