Sample

Water loss during baking %

Cookie moisture

%

Cookie hardness

Cutting force (kg)

Wheat

10.62 ± 0.01^a

3.95 ± 0.01^c

5.34 ± 0.01^b

Whole oat flour (WOF)

10.12 ± 0.03^b

3.70 ±0.05^c

5.10 ± 0.05^b

WOF-Soy hulls (3:1)

9.33 ±0.12^c

4.56 ±0.12^a

4.60 ± 0.60^c

Amaranth (AM)

9.82 ± 0.01^b

3.95 ±0.01^c

6.01 ± 0.60^a

AM-Soy hulls (3:1)

9.20 ± 1.24^c

4.31 ± 0.08^b

5.44 ± 0.01^b