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Food Science and Nutrition Alumni

Substituting Soy Flour for Wheat Flour in Brownies

by Julie Theroux & Jessica Edwards

Julie Theroux & Jessica Edwards

Objective:  To evaluate how the substitution of soy flour for wheat flour in brownies affects the overall quality of brownies.

Design:  A three-week prospective epidemiological study was conducted at CWU.  A total of twenty-nine untrained judges participated in five sensory evaluation tests.  Three objective tests were also performed in the CWU nutrition department laboratory.

Subjects:  Fourteen untrained judges were administered two triangle tests.  Fifteen untrained judges were administered chewiness intensity, preference, and moistness intensity tests.  Sensory tests were performed in individual sensory evaluation testing booths under red lighting.

Intervention:  Three variations of brownies were made; a control using all-purpose flour, a variation with half soy flour and half all-purpose flour, and a variation made using soy flour.

Statistical analysis performed: Analysis of Variance (ANOVA) and Tukey's LSD test with a 5% level of probability were used to determine differences between brownie variations.

Results:  There were no significant differences in the sensory evaluation.  In objective testing differences were found in compression, weight and density.  There were no significant differences in penetration or volume.

Applications & Conclusions: Since no significant differences were found in sensory evaluation for moistness, preference, and chewiness, it can be concluded that soy flour is an acceptable substitution for all-purpose flour in brownies.  Individuals who are looking for an alternative to all-purpose flour for various reasons will benefit from the consumption of brownies made with soy flour.

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