Table 1 The functional properties of flour formulations, and color properties of biscuits

Treat

WHC (%)

OHC (%)

Solubility (%)

L*

a*

b*

Control

77.90 ± 1.70^c

89.68 ± 1.07^a

14.76 ± 0.36^a

78.72 ± 0.23^a

9.87 ± 0.15^a

23.91 ± 0.36^a

WG-3

131.4 ± 2.80^b

87.11 ± 2.19^b

13.62 ± 0.30^b

71.95 ± 0.71^c

7.06 ± 0.09 ^d

22.05 ± 0.45^b

WG-6

165.4 ± 7.12^a

80.75 ± 1.15^c

13.76 ± 0.76^b

70.51 ± 1.21 ^d

6.91 ± 0.12 ^d

21.91 ± 0.50^b

WB-3

82.30 ± 5.50^c

85.25 ± 1.06^b

14.92 ± 0.30^a

74.51 ± 0.69^b

7.90 ± 0.03^b

23.74 ± 0.23 ^a

WB-6

88.90 ± 3.56^c

82.07 ± 0.44^c

15.06 ± 0.54^a

74.16 ± 0.16^b

7.54 ± 0.01^c

22.49 ± 0.07^b