DIETARY FIBER SOURCES FOR BAKED PRODUCTS: BRAN IN SUGAR—SNAP COOKIES

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Abstract
To study the feasibility of producing high fiber cookies, sugar‐snap cookies were prepared following the Micro III Method in which 10, 20 and 30% red and white wheat bran was substituted for flour and compared to a control cookie (100% flour). Substitution of 10% bran contributed 0.7g of dietary fiber, 1.2g with 20% substitution and 1.7g with 30% substitution. Incorporation of bran did not significantly affect top grain but did reduce spread, darkened the color and produced a more tender, less crisp cookie. Sensory data revealed that at levels of 10 and 20% substitution, bran affected only surface and interior color. Flavor was adversely affected at the 30% level.