Table 1.

Cookie dough composition for different levels of wheat flour substitution with orange by-product flour (OBPF).

Ingredients (g)	Level of Wheat Flour Substitution (g of Orange By-Product Flour/100 g of Total Flour)
	Control	5	10	15	20
Wheat flour	238.50	226.57	214.65	202.73	190.80
OBPF	0	11.93	23.85	35.77	47.70
Margarine	43.5	43.5	43.5	43.5	43.5
Brown sugar	86	86	86	86	86
Sugar	86	86	86	86	86
Water	8	8	8	8	8
Chemical leavener	5	5	5	5	5