Figures & data
Table 1 Fibre characteristics as provided by the supplier
Figure 1 Microphotographs of the different fibres: (a) wheat fibre 101; (b) wheat fibre 200; (c) apple fibre. (Scale = 20 μm.)
Table 2 Pasting properties of the flour and flour/fibre mixtures
Table 3 Influence of different fibres and flour replacement levels on linear viscoelastic properties during strain sweeps at 25°C. The values obtained were: G′ (storage modulus), G″(loss modulus), |G*| (complex modulus), tan delta, and critical strain γ c
Table 4 Instrumental texture characteristics, composition data, and dimensions of control and fibre-added biscuits
Figure 2 Photographs of biscuits' perpendicular cuts using C-Cell. (a) Control biscuit; (b) 10% WF-200 biscuit.
Figure 3 Mean descriptive sensory scores for biscuits: (a) control, 5%WF-200, and 5%WF-101; (b) control, 10%WF-200, and 10%WF-101; (c) control, 5%AF and 10%AF. (Colour figure available online.)
