Development of Fiber‐enriched Biscuits Formula by a Mixture Design

The present research studies the optimization of the textural properties of new fiber‐enriched biscuit formulae. A mixture design was carried out in order to model the textural properties of dough and biscuit supplemented with Aestivum wheat bran (AWB) and durum wheat bran (DWB). The desirability function was used to determine the coordinates of fiber‐enriched biscuit formulae characterized presenting textural properties of dough (hardness, cohesiveness and adhesiveness) and biscuit (maximum peak force) close to those of the commercial product without fiber. Two optimal biscuit formulae (Optimal formula 1 (OM1): 86.66% of wheat flour, 6.67% of DWB and 6.67% of AWB and Optimal formula 2 (OM2): 73.30% of wheat flour, 13.35% of DWB and 13.35% of AWB) were tested at the industrial scale and provided highly acceptable scores from the taste panelists. PRACTICAL APPLICATIONS Consumption of dietary fiber provides health benefits including protection against cardiovascular diseases, cancer and other degenerative diseases. Wheat bran is a readily available and inexpensive source of dietary fiber. In this work, we developed new biscuit formulae enriched with both Aestivum and durum wheat brans. The substitution of wheat flour by wheat brans at their optimum levels led to dietary fiber‐enriched biscuits with improved functional and nutritional properties and without undesirable changes in their sensory properties.