This study compared the effects of combination gluten-free flours to all-purpose flour on chocolate chip cookies. Three combination flours were tested: primarily buckwheat flour, primarily almond flour, and equal parts buckwheat and almond flour. Sensory panels found no significant differences in crispiness or texture between the combination flours and all-purpose flour cookies. However, significant differences in aftertaste were found, though the equal parts buckwheat and almond flour cookies were closest to the control. Objectively, there were no significant differences found in volume or crispiness between the combination flour cookies and the all-purpose flour control cookies. The study concluded that the combination flours, especially equal parts buckwheat and almond
1. “COMBO.” NO. 5
THE EFFECTS OF GLUTEN
FREE COMBINATION
FLOURS COMPARED TO
ALL-PURPOSE FLOUR ON
CHOCOLATE CHIP COOKIES
Rachel Ehrensberger
2. Introduction
Celiac Disease
Autoimmune Disease-Intestinal inflammation
followed by villus atrophy upon ingestion of gluten
GI distress-Pain, bloating, fatigue
Some asymptomatic
1% of U.S. Population
Only treatment is lifelong adherence to gluten free
diet
About 0.63% (1.6 million people) of Americans
follow a gluten free diet (diagnosed and
undiagnosed individuals)
3. Why?
Celiac Disease
Growing amount of people diagnosed
Food allergies
Chocolate Chip Cookies
Many baked goods contain gluten
Improve the gluten free cookie
6. Sensory Scorecard
Characteristi
c
331 814 783 295
Crispiness a
Texture b
Aftertaste c
Figure 1. Sensory Scorecard
a Crispiness
1________ 2_______ __3_____ ____4________ _5
Moist Slightly-Crisp Crisp
b Texture
1________ 2_______ __3_____ ____4________ _5
Soft Semi-Gritty Gritty
c Aftertaste
1________ 2_______ __3_____ ____4________ _5
Bitter Semi-Sweet Sweet
7. Hypotheses
H1: By substituting primarily buckwheat flour for all-
purpose flour in chocolate chip cookies, the
objective crispiness will significantly change.
Reject
H1: By substituting equal parts buckwheat and
almond flour for all-purpose flour in chocolate chip
cookies, the texture of the cookies will significantly
change.
Reject
H1: By substituting equal parts buckwheat and
almond flour for all-purpose flour in chocolate chip
cookies, the aftertaste will significantly change.
Fail to Reject
8. Results/Discussion
Judges were consistent in rating crispiness
(p=0.246), texture (p=0.110) and aftertaste
(p=0.721)
Crispiness- No significant differences
Primarily almond flour (p=0.833) closest to control
Texture- No significant differences
Equal parts buckwheat and almond flour (p=0.929)
closest to control
Aftertaste- Significant differences between all
variables and control
Equal parts buckwheat and almond flour (p=0.011)
closest to control
9. Table 2. Table of Means* for Dependent Variables: Sensory Evaluation
Dependent
Variable
Condition Mean P-significance
Crispiness Control 1.80 -----------
Primarily Buckwheat 2.10 0.721
Primarily Almond 2.10 0.833
Equal Parts 1.40 0.597
Texture Control 1.80 -----------
Primarily Buckwheat 2.50 0.159
Primarily Almond 2.60 0.112
Equal Parts 2.00 0.929
Aftertaste Control 4.40 -----------
Primarily Buckwheat 3.40 0.006
Primarily Almond 3.30 0.002
Equal Parts 3.50 0.011
*SPSS was used to create averages from three consecutive weeks of data for
each sensory evaluation. Significance considered p<0.05. Control being
compared to the three variables.
10. Results/Discussion con’t
Volume- No significant differences
Primarily buckwheat flour (p=1.000) closest to
control
Crispiness- No significant differences
Primarily almond flour (p=1.000) and equal parts
buckwheat and almond flour (p=1.000) closest to
control
11. Limitations
Ovens
Brand of buckwheat flour used changed from
Bob’s Red Mill to Hodgson Mill
Small tasting panel
12. Conclusion
All three variables would be good substitutions
for all-purpose flour
Equal parts buckwheat and almond flour would be
best-closest to control
More research on almond flour and tapioca
starch
13. References
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