Biscuit samples

Width^a (cm)

Thickness^b (cm)

Spread ratio^c

Spread factor^d

100% wheat flour-72% extraction biscuits (control)

5.5

0.8

6.87

100.00

15% fortified wheat biscuits with wheat germ

6.0

0.8

7.50

109.00

20% fortified wheat biscuits with wheat germ

6.3

0.8

7.87

11400