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The Effects of Gluten-Free Flour in Fudge Brownies

by Ellie Hultgren, Britnee Erker, Krista Nolan, and Troy Mine

Ellie Hultgren, Britnee Erker, Krista Nolan, and Troy Mine

Replacement of regular all-purpose flour with gluten-free flour in baked products may provide more options for an individual with celiac disease, following a strict gluten-free diet. The purpose of this study was to test the acceptability of different gluten-free flours in chocolate fudge brownies.

The original recipe, which contained all-purpose flour, served as the control. The two variables (flour types) were directly interchanged for the original all-purpose flour in the recipe. All other aspects of the recipe remained the same. The acceptability of gluten-free all-purpose flour, and gluten-free ‘sweet’ white sorghum flour were investigated, in comparison to the control (all-purpose flour).

A total of 49 untrained CWU students (ages approximately 18-25 years old, both male and female) participated in sensory evaluations. Judges were able to differentiate between the gluten-free all-purpose brownies and the gluten-free ‘sweet’ white sorghum brownies. There was no significant difference in preference between all brownie types.

Judges determined the gluten-free ‘sweet’ white sorghum brownies to be the most tender, which was supplemented later in objective testing, in which it had a significantly lower penetration force than other brownies. There was no significant difference in sweetness or moistness in brownie types. The control brownie was found to be significantly thicker than other brownie types.

And lastly, there was no significant difference in compression force between brownie types. In conclusion, judges could tell the difference between the two types of gluten-free brownies, but had no preference in brownie type. Gluten-free all-purpose flour and gluten-free ‘sweet’ white sorghum flour were therefore determined as being acceptable substitutes for regular all-purpose flour in chocolate fudge brownies.

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