Table 2.
Quantity of ingredients used in the preparation of cookies
| Ingredients | Control (100%wheat) | Wheat+oraludi A | Wheat+oraludi B | Wheat+oraludi C | Wheat+apama A | Wheat+apama B | Wheat+apama C | Wheat+oraludi+apama A | Wheat+oraludi+apama B | Wheat+oraludi+apama C |
|---|---|---|---|---|---|---|---|---|---|---|
| Wheat flour (g) | 269.3 | 215.4 | 188.5 | 161.6 | 215.4 | 188.5 | 161.6 | 215.4 | 188.5 | 161.6 |
| Oraludi flour (g) | 0.0 | 21.4 | 32.1 | 42.7 | 0.0 | 0.0 | 0.0 | 10.7 | 16.1 | 21.4 |
| Apama flour (g) | 0.0 | 0.0 | 0.0 | 0.0 | 26.8 | 40.3 | 53.7 | 13.4 | 20.2 | 26.9 |
| Sugar (g) | 60.0 | 60.0 | 60.0 | 60.0 | 60.0 | 60.0 | 60.0 | 60.0 | 60.0 | 60.0 |
| Beaten whole egg (g) | 60.0 | 60.0 | 60.0 | 60.0 | 60.0 | 60.0 | 60.0 | 60.0 | 60.0 | 60.0 |
| Baking powder (g) | 10.0 | 10.0 | 10.0 | 10.0 | 10.0 | 10.0 | 10.0 | 10.0 | 10.0 | 10.0 |
| Salt (g) | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 |
| Milk Powder (g) | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 |
| Margarine (g) | 80.0 | 80.0 | 80.0 | 80.0 | 80.0 | 80.0 | 80.0 | 80.0 | 80.0 | 80.0 |
| Total dough weight (g) | 536.8 | 504.3 | 488.1 | 471.8 | 509.7 | 496.3 | 482.8 | 507.0 | 492.3 | 477.4 |
For wheat+oraludi and wheat+apama, A=80:20, B=70:30, C=60:40. For wheat+oraludi+apama, A=80:10:10, B=70:15:15, C=60:20:20.