Skip to body

Food Science and Nutrition Alumni

White Whole Wheat Flour Is an Acceptable Substitute for All-purpose Flour in Shortbread Cookies

by Megan Erickson, Tyra Halverson, Emily Kelley

Megan Erickson, Tyra Halverson, Emily Kelley

A diet rich in whole grains has been shown to reduce the risks of heart disease, cancer, and stroke.  White whole wheat flour has the benefits of whole wheat flour with similar characteristics to white flour and may be an acceptable substitute for white flour in baked products. 

This study examined four variations of shortbread cookies including cookies made with whole wheat flour, 100% white whole wheat flour, 51% white whole wheat and 49% all-purpose flours, and all-purpose flour using sensory and objective evaluation.  Using 51% white whole wheat flour was found to be an acceptable substitute for all-purpose flour in both objective and sensory evaluation including preference, texture, bitter and sweet flavors, density, and breaking force while using 100% white whole wheat flour was found to have similar characteristics to whole wheat flour.

Take the Next Step to Becoming a Wildcat.

Admissions@cwu.edu