Table 3.

In vitro viscosity of waffles containing different BG concentrations.

Waffle type	RVA	Rheometer
	final viscosity, cP	viscosity @ 30/s, Pa. s
1 g BG	796	0.223
2 g BG	2,055	1.203
3 g BG	2,663	2.556
Control – matching	276	0.008
Control – typical recipe	92	0.008

The data represent the means of n = 2 waffles.