| Protein (%) | Soluble fibre (%) | Insoluble fibre (%) | Dough hardness (N) | Biscuit breaking strength (N) | OAA (9) |
Predicted | 16.79 | 2.51 | 6.73 | 370.65 | 21.86 | 7.82 |
Experimental | 16.61 | 2.57 | 6.67 | 365.17 | 21.36 | 7.9 |