Class
Article
College
College of Agriculture and Applied Sciences
Department
Family, Consumer, and Human Development Department
Faculty Mentor
Maryann Schneider
Presentation Type
Poster Presentation
Abstract
Brownies are a very popular dessert. Many people are not able to tolerate the gluten in their diets, while some people may just want to add different flours. You can get other nutritional benefits from switching the flour from the all purpose flour. The alternatives in our experiment, or independent variables, were oat flour, rice flour, and banana flour. Each flour was used to bake a batch of brownies. After the brownies were finished, twelve people participated in a blind taste test. These participants subjectively tested the appearance, texture, and taste. Overall, all-purpose flour was the most desirable among participants. Rice flour and oat flour were tolerable choices. Banana flour was the least favorite among the participants. These brownies also went under objective testing using seed displacement and wettability tests. These results revealed that there was a very slight difference in the volume and moisture density of the different batches of brownies.
Location
Logan, UT
Start Date
4-12-2023 10:30 AM
End Date
4-12-2023 11:30 AM
All Purpose Flour Alternatives in Brownies
Logan, UT
Brownies are a very popular dessert. Many people are not able to tolerate the gluten in their diets, while some people may just want to add different flours. You can get other nutritional benefits from switching the flour from the all purpose flour. The alternatives in our experiment, or independent variables, were oat flour, rice flour, and banana flour. Each flour was used to bake a batch of brownies. After the brownies were finished, twelve people participated in a blind taste test. These participants subjectively tested the appearance, texture, and taste. Overall, all-purpose flour was the most desirable among participants. Rice flour and oat flour were tolerable choices. Banana flour was the least favorite among the participants. These brownies also went under objective testing using seed displacement and wettability tests. These results revealed that there was a very slight difference in the volume and moisture density of the different batches of brownies.