Porosity and bulk density, which consider expansion in all directions, are the other two indices quantifying the extent of puffing. Porosity and crispness decrease significantly with increasing GBF substitution level while bulk density increases with increasing GBF substitution level. Generally higher expansion accompanies greater porosity; higher crispness of dried snacks is preferred by consumers. This indicates that use of GBF degrades somewhat the textural properties of these crackers. The weak gel strength is assosiated with a low LER, crispness, porosity ratio and high bulk density.