Development of High Fibre Biscuits Using Wheat Bran

<p align="justify">Studies on development of high fibre soft biscuits indicated that flour could be substituted with raw wheat bran upto 30% level, as a source of dietary fibre, without affecting the overall quality. Minimum levels of fat and sugar required in the formulation were 15 and 26%, respectively. Incorporation of 0.5% sodium stearoyl lactylate improved the quality of biscuits. The dietary fibre content of these biscuits was about 7 times higher than the control biscuits. High fibre biscuits wrapped in 100 gauge polypropylene pouches had a shelf-life of about 90 days when stored at 27+2°C and 60+2% RH.</p>