摘要：In this, study the performance of two wheat cultivars which are widely grown in Turkey (Bezostaya and Gerek) were investigated in terms of cookie quality, first when supplemented with their fine and coarse bran and also when formulated as whole wheat products. Fine and coarse bran supplemented Gerek samples had better cookie quality characteristics then Bezostaya samples. Similar results were also obtained from whole wheat formulated cookies. The results demonstrate that the effects of variety, bran type and bran addition levels must be considered when formulating high fiber cookies because of their obvious differences in terms of affecting cookie quality.
