Table 1 Formulations used in biscuit production22.

From: Heat processing compromises GMO detection in soybean-enriched biscuits

Ingredients at 21 ± 1 °C

Weight (g)

Flour (14% moisture basis)

225.0

Sugar (“baker’s special”)

130.0

Shortening

64.0

Sodium bicarbonate (NaHCO₃)

2.5

Salt (NaCl)

2.1

HFCS 42%

33.0

Deionized watera

16.0

RRSFb

Variable

  1. aWater was added on the basis of the flour moisture content, following the chart provided in the AACC Method 10–50.05.bWheat flour was substituted with Roundup Ready™ soybean flour (RRSF) at the following levels: 0%, 0.1%, 0.5%, 0.9%, 2%, 50%, and 100%.
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