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
Digiacomo DV, Tennyson CA, Green PH, Demmer RT. Prevalence of gluten-free diet adherence among individuals without celiac disease in the USA:
results from the continuous national health and nutrition examination survey 2009-2010. Scandinavian Journal of Gastroenterology. May 2013; 48:921-
925.
Lee AR, Ng DL, Dave E, Ciaccio EJ, Green PHR. The effect of substituting alternative grains in the diet on the nutritional profile of the gluten-free diet.
Journal of Human Nutrition and Dietetics. 2009; 22:359-363.
Rubio-Tapia A, MD, Ludvigsson JF, MD, PhD, Brantner TL, Murray JA, Everhart JE, MD, MPH. The prevalence of celiac disease in the united states.
The American Journal of Gastroenterology. October 2012; 107:1538-1544.
Sumnu G, Koksel F, et al. The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens. International Journal of
Food Science and Technology. 2010; 45:87-93.
Shepherd SJ, Gibson PR. Nutritional inadequacies of the gluten-free diet in both recently-diagnosed and long-term patients with coeliac disease.
Journal of Human Nutrition and Dietetics. 2012; 26:349-358.
Casper JL, Atwell WA.
Dapcevic Hadnadev TR, Torbica AM, Hadnadev MS. Influence of buckwheat flour and carboxymethyl cellulose on rheological behavior and baking
performance of gluten-free cookie dough. Food Bioprocess Technol. 2013; 6:1770-1781.
Milde LB, Ramallo LA, Puppo MC. Gluten-free bread based on tapioca starch: texture and sensory studies. Food Bioprocess Technol. 2012; 5:888-
896.
Simurina O, et al. Cookies produced from wholegrain buckwheat flour. Institute for Food Technology, University of Novi Sad. 2009: 84-91.
Filipcev B, et al. Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formation. Food Chemistry. 2011; 125:164-170.
Jia C, Huang W, et al. Dough rheological, mixolab mixing, and nutritional characteristics of almond cookies without xylanase. Journal of Food
Engineering. 2011; 105:227-232.
Pineli L, et al. Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies. LWT-Food Science and Technology.
2015; 60:50-5
