A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

Figure 3

Scanning electron micrographs of dough with different percentage substitution of WP and SP: (a) Control; (b) Control + 10% WP; (c) Control + 30% WP; (d) Control + 10% SP; (e) Control + 30% SP.

(a)

(b)

(c)

(d)

(e)