The Effect of Cornmeal, Buckwheat, and Brown Rice flour

on Poppy Seed Bread By Nicole Borchers

Introduction

• Gluten is important in baked goods because it gives the products their structure.

• The use of gluten can cause problems for people with celiac disease and gluten allergies. It is important to find ways for them to enjoy the same foods as everyone else.

• It is important to find the right substitute to suit your needs, as well as figure out ways to properly prepare foods while using the gluten free substitute.

• In my experiment I substituted corn meal, brown rice flour, and buckwheat flour in place of all-purpose flour.

• In my research, I wanted to see how the type of flour used affected the height, as well as see which one gave the baked product the best taste.

Methods

Recipe- 3 cups all-purpose flour- 1 ¼ tsp. salt- 1 ½ tsp. baking powder- 1 ½ cup milk- 1 ½ tsp. almond flavoring- 1 ½ tsp. butter flavoring- 2 ¼ cups sugar- 2 Tbsp. Poppy seed- 1 ½ tsp. vanilla- 3 eggs- 1 1/8 cups cooking oil

- I mixed all of the ingredients together and baked the bread for 60 minutes each at 350° F.

- In each variation I only changed the type of flour used.

- I used the same glass loaf baking dish for each variation.

Results

Objective Test

• I did an objective test where I measured the height of the bread after cooking to see how the gluten free flour changed the end product. • To test the height, the bread was cut in the middle, and the

height was taken from the peak.

Subject Test

• I did a descriptive test for my subjective test. I looked at the different flavors and textures of each different type of flour used.• Flavor and texture were found by sampling the bread.

Results to Objective/Subjective TestsFlour Height Flavor/Texture Appearance

All-purpose 2 ¾ inches Sweet, normal, moist Golden brown, rounded top

Brown rice 1 ¼ inch Mushy (very moist), grainy,

rice flavor,

Dark golden brown, falling

apart, sunken in top

Corn meal 2 inches Corn bread, crumbly Dark golden brown, flat top

Buckwheat 2 ¼ inches Plant flavor, moist Gingerbread color, slightly

rounded top

Discussion

• After the research, it can be concluded that gluten free flours do have an effect on the height, and flavor, of baked goods. • I found that the brown rice flour was the moistest, and the

corn meal was the driest. • The brown rice flour is high in fiber and makes the product

grainy. It is also supposed to make baked goods dry and crumbly.• Buckwheat flour adds protein, fiber, vitamins and minerals

to gluten free recipes. It comes in light and dark varieties. It is better to use the light colored flour for gluten free recipes.

Conclusion

• I found that this experiment was a good way to become familiar with different gluten free substitutes. • It is also important to find out how to prepare foods with

gluten free flour. The recipe being used may have to be modified to get an end result similar to the original recipe. • I also learned, through my research, that there are many

health benefits to using gluten free substitutes.