The present study was conducted to evaluate the effect of adding defatted
sesame flour (DSF) to hard wheat flour (HWF) on the rheological properties, baking
quality, chemical composition and amino acid profile of cookies. Defatted sesame flour
at levels of 5,10, 15 and 20 % was added to hard wheat flour. Chemical composition
of the used raw materials showed that defatted sesame flour had a high content of
protein, fiber and ash. The addition of defatted sesame flour to the hard wheat flour. at
any level studied, markedly decreased the dough stability and increased the tolerance
index and water absorbition of the resultant dough. Such addition led also to slighUy
and gradually improve in the measured baking quality, since the spread ratio of the
control which was 4.96 increased to 5.07, 5.22, 6.42 and 5.72 when the DSF was
added at levels of 5, 10, 15 and 20 %. respectively. The total score average of the
organoleptic quality of the resultant cookies increased as the supplememation level
increased up to 15%. The protein content of the supplemented cookies inCreased by
increasing level of replacement, as well as all essential amino acids, inclUding sulfer
amino acids, were increased. It is of importance to Indicate that by ad~i69 defatted
sesame flour to wheat flour in cookies industry, It is possible to adequat~.~ strength
that led to produce uniform quality of the final product. The chemical compOsition and
amino acid profile of the resultant cookies were improved as well.