*2.3. Physical Measurements*

We measured the diameter and the height of 10 baked cookies of each type, using a digital caliper. The spreading factor was calculated by dividing the diameter by the height.

The color was measured by reflection in five random points on the surface of the cookies with a Minolta CR-200 colorimeter (Minolta Camera Co. Ltd., Osaka, Japan), using D65 as the illuminant. The tristimulus values were used to calculate the CIELab chromatic coordinates, as follows: L\* (brightness), a\* (red-green component), and b\* (yellow-blue component).

To measure the texture of the cookies, five cookies of each type were cut perpendicularly with a Warner Bratzler blade with a rectangular slot blade at a constant velocity of 2 mm/s, using a TA-XT Plus texture analyzer (Stable Micro Systems, Godalming, UK). We recorded the maximum force needed to cut the cookie and the deformation before breaking.
