Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour

A mixture design was used to evaluate the effect of replacing (0 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on biscuits quality. High proportions WABF increased diameter decreased thickness, whereas WF affected inversely RF intermediate. The biscuit specific volume 17% greater than that dough, were 5 13% smaller, respectively. hardness 26.25 N, close (28.14 N), higher (7.6 N). colour difference (ΔE) values for by up 22.19 1.87. Peak viscosity, breakdown setback showed positive correlations dough L*, a*, b* Aw negatively radial expansion index ΔE. highest global desirability without WF, regardless crust colour.