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

Table 2

Effect of whey and soy protein addition on cookie quality parameters.

	Spread ratio; ()	Hardness; (g)	Color values
			Control						45.24
Whey protein
5						52.30
10						55.81
15						58.93
20						60.63
25						61.42
30						62.66
Soy protein
5						45.36
10						46.52
15						47.86
20						48.43
25						49.43
30						47.89

Data are presented as means ± standard deviation. Data values with different letters in columns are significantly different, .