Morgan Rice and Kelly Cringan FND 310Lab4 November 2014

Recipe Modification Project

Problem Statement: The type of gluten-free flour will affect the rise height of brownies when compared to gluten-

containing brownies.

Three justification statements (supported by and linked to references): Baking without gluten affects the structural properties of baked goods. The type of protein affects rheological properties of baked goods Different flours combined with a gum affect the volume/crumb of a baked good

Research objective: Compare all-purpose flour brownies to gluten-free brownies containing different types of flour

(tapioca, coconut, and sorghum flours) Rise height will be affected

Recipes (Original + 3 modifications) with instructions, etc. (See project directions)

Ingredient Original (Gluten) Tapioca Flour Coconut Flour Sorghum FlourFlour 1 C. all purposed ¾ C. Tapioca flour ¾ C. coconut flour ¾ C. sorghum flour

Butter 1.5 sticks 1 stick (4oz.), unsalted

1 stick (4oz.), unsalted

1 stick (4oz.), unsalted

Eggs 3 large 2 large @ room temp.

2 large @ room temp.

2 large @ room temp.

Sugar 2 C. 1 C. 1 C. 1 C.Unsweetened

Baker’s Chocolate4 oz. 2 oz. 2 oz. 2 oz.

Vanilla Extract 1 tsp. 1 tsp. 1 tsp. 1 tsp.

*Directions on next page*

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(Gluten) Recipe DirectionsHeat oven to 350°F.

Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9-inch pan.

Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies.

Note: When using glass baking dish, bake at 325°F. For cake-like brownies, stir in 1/2 cup milk with eggs; use 1 1/2 cups flour.

(Gluten-Free) Recipe Directions

Preheat the oven to 350 degrees F. Line an 8-inch baking pan with 2 pieces of parchment paper, going opposite ways, leaving enough paper to cover the sides and hang over the edges. Grease the paper.

Melt the butter and chocolate. Put the butter and chocolate in a microwave-safe bowl. Microwave for 1 minute. Whisk together the melted butter and chocolate. If there are any remaining chunks of chocolate, microwave for 30 seconds more. Stir well.

Make the batter. Let the butter-chocolate mixture sit until it is cool to the touch. Add the sugar and stir until it is dissolved. Add the eggs, one at a time, stirring between each addition. Stir in the vanilla. Add the coconut, tapioca, or sorghum flour and stir the batter thoroughly with a rubber spatula for at least 1 minute. Toss in the hazelnuts and chocolate chips and stir until just combined.

Bake the brownies. Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, 20 to 25 minutes. Cool the brownies in the pan for at least 15 minutes. Using the overhanging parchment as handles, lift the brownies out of the pan; cool the brownies on a cooling rack. Remove the parchment and dig in.

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Methods: Data collection Cost Analysis-Gluten-free Recipes

Total Recipe Cost (Sorghum flour) $3.45(Coconut Flour) $4.23

(Tapioca Flour)$3.51

Cost Per serving: 6 servings (Sorghum) $.57/serving(Coconut) $.70/serving(Tapioca) $.58/serving

Gluten Recipe

Ingredient Recipe Amount

Market Price/Market Unit

Price/Unit Recipe amount conversion

Price per recipe amount

AP Flour 1 cup $1.79/2lb $.89/lb $.89/2= $.451 cup=.8oz=.5lbs

$.45

Egg 3 eggs $2.20/dozen $.18/egg 3x.18=.54 $.54Cocoa 4oz. $2.50/4oz $.62/oz. $.62x 4= $2.50 $2.50Butter 1 ½

sticks$4.29/4 sticks $1.07/stick $1.07+$.53=$1.60 1.5sticks=$1.60

Vanilla 1tsp. $2.49/2 fl oz. $1.24/fl oz. $.16/1.24=.12 (1tsp=.16fl oz)

$.12

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Ingredient Recipe Amount

Market Price/Market Unit

Price/Unit Recipe Amount Conversion

Price per recipe amount

Sorghum Flour

3/4cup $3.79/2lb $1.89/lb 3/4cup=6oz.=.37lb$1.89/16oz=$.11x6oz

$.66

Coconut Flour

3/4cup $7.79/2lb $3.89/lb 3/4cup=6oz.=.37lb$3.89/16oz=$.24x6oz

$1.44

Tapioca Flour

3/4cup $3.99/2lb $1.99/lb 3/4cup=6oz.=.37lb$1.99/16oz.=$.12x6oz

$.72

Eggs 2eggs $2.20/dozen $.18/egg $.18x2 $.36Butter 1 stick $4.29/4 sticks $1.07/stick N/A $1.07Vanilla 1tsp. $2.49/2fl oz. $1.24/fl oz. .16/1.24=.12 $.12Cocoa 2oz. $2.50/4oz $.62/oz 2x.62=$1.24 $1.24

Total Recipe Cost $5.21Cost per serving (8 servings) $.65/serving

Nutrient analysis: Original Gluten Recipeo SERVINGS: 16 (PER BROWNIE 2x2in.); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8

grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams

Objective Data

Recipe Appearance Taste Texture Overall Rating (1-4)

Gluten

No cracks, smooth, pulling apart on

sides, very few air bubbles, very small

crumb

Rich, sweet yet bitter, great taste Smooth, soft, cakey

1,no second rating (cannot

eat gluten)

Coconut FlourDense, darker brown, drier Strong coconut

flavorCrumbly, melts in your

mouth 3,3

Tapioca Flour

Lighter on top, darker inside, small

crumbRich, “melt in your

mouth”Crispy outside, gooey

center 2,2

Sorghum FlourLighter on top, dark inside, small crumb Not as sweet as

tapioca, gummyCrispy outside, gooey

center 4,1

Subjective DataRecipe Cooked Height 20 min. Cooling HeightGluten 1 ¼ in. 1 in.

Coconut Flour 1 ¼ in. 1 ¼ in.Tapioca Flour 1in. 1in.

Sorghum Flour 1 ¼ in. 1 1/8 in.

References – F. Watson, M. Stone, and M. Bunning. Gluten-free Baking. Colorado State University Extension.

http://www.ext.colostate.edu/pubs/foodnut/09376.html. Revised April 2009. Accessed September 25, 2014.

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A. Hager, E. Arendt. Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. Food Hydrocolloids. 2013; Volume 32 (Issue 1): 195-203. http://0-www.sciencedirect.com.source.unco.edu/science/article/pii/S0268005X12003232. Accessed September 25, 2014.

I. Buresova, S. Kracmar, P. Dvorakova, T. Streda. The realationship between rhelogical characteristics of gluten-free dough and the quality of biologically leavened bread. Journal of Cereal Science. 2014; Volume 60 (Issue 2): 271-275. http://0-www.sciencedirect.com.source.unco.edu/science/article/pii/S0733521014001246. Accessed September 29, 2014.

R. Ziobro, T. Witczak, L. Juszczak, J. Korus. Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic. Food Hydrocolloids. 2013; Volume 32 (Issue 2): 213-220. http://0-www.sciencedirect.com.source.unco.edu/science/article/pii/S0268005X13000210. Accessed September 29, 2014.

J.R. Carlson, M.J. Schuster. J.E. Painter. Consumer acceptance of whole-grain gluten-free compared to refined gluten-free baked goods. Journal of the Academy of Nutrition and Dietetics. 2014: Volume 114 (Issue 9): Page A62. http://0-www.sciencedirect.com.source.unco.edu/science/article/pii/S2212267214008429. Accessed September 29, 2014.

Recipes:

http://www.cooks.com/recipe/9j7zf0sm/bakers-chocolate-one-bowl-brownie-recipe.html

http://www.foodnetwork.com/recipes/gluten-free-brownies.html

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