Table 1.
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 |