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