Biscuits: Buckwheat edition By anastasia kasper

PUrposE GOAL: To assess whether buckwheat is a suitable nutrient dense carbohydrate replacement for white flour. OBJECTIVE: To identify the different effects buckwheat has on the baking process in comparison to all-purpose flour. Color Mouthfeel Moisture Flakiness Aftertaste Overall Experience

Buckwheat flour

All-purpose flour

Italian Journal Of Food Science 70% Calories are from dietary fiber Daily Recommended Intake (DRI) Magnesium 24% Aid in digestion Benefits patients with hypertension and cardiovascular disease Phosphorus 24% Niacin 15%

PROCEDURE: Materials Whisk Large Bowl Cookie Sheet Measuring Spoons and Cups Fork Pastry Cutter Biscuit Cutter Rolling Pin Wire Rack Pastry Brush

PROCEDURE: Ingredients Experimental Biscuit Recipe Control Biscuit Recipe Buckwheat flour 2 cup All-purpose flour 2 cup Baking soda ¼ teaspoon Baking powder 1 tablespoon Fresh thyme 1 tablespoon Salt ½ teaspoon Creole seasoning ½ teaspoon Cold butter 8 tablespoons Buttermilk 1 cup Egg, beaten ½ egg Sea salt Pinch Cracked pepper Pinch Garlic cloves 1 clove

PRocedure: METHODS Preheat your oven to 415°F. Combine the dry ingredients and sift into a large bowl. Add 2 tablespoons of chopped thyme. Chop 8 tablespoons of butter into cubes and place into the flour mixture. Use a pastry cutter to cut the butter into the flour mixture until the butter becomes pea sized. Create a hole in the center of the mixture and add the buttermilk. Slowly stir until most of the dough has come together. Dust a clean table or chopping block with flour and pour the dough mixture on the chopping block. Knead the dough until it is not as sticky, but do not overwork the dough. Dust the rolling pin with flour, roll out the dough, and cut out round biscuits using a biscuit cutter, so that all of the biscuits are equal in size and are about 1 inch thick. Dust a cookie sheet; transfer the biscuits with a spatula, brush each biscuit with egg and sprinkle any remaining thyme, sea salt, and pepper on top of the biscuits. Bake in the oven for 15 to 25 minutes

Procedure

Sensory evaluations   Mark the term that best applies to each characteristic of biscuit A and B. A B Color (1: Pale 2: Slightly Brown 3: Golden Brown 4: Dark Brown) Mouthfeel (1: Soft 2: Slightly soft 3: Somewhat gritty/rough 3: Gritty/rough) Moisture (1: Very moist 2: Slightly moist 3: Somewhat dry 4: Very dry) Flakiness (1: Flaky 2: Slightly flaky 3: Somewhat rubbery 4: Rubbery) Aftertaste (1: No aftertaste 2: Slight Aftertaste 3: Aftertaste 4: Bitter Overall Experience (Circle one for each biscuit)    Additional Comments

results Mark the term that best applies to each characteristic of biscuit A and B.  A B Color (1: Pale 2: Slightly Brown 3: Golden Brown 4: Dark Brown) 2.25 4 Mouthfeel (1: Soft 2: Slightly soft 3: Somewhat gritty/rough 4: Gritty/rough) 1.42 2.75 Moisture (1: Very moist 2: Slightly moist 3: Somewhat dry 4: Very dry) 1.5 2.62 Flakiness (1: Flaky 2: Slightly flaky 3: Somewhat rubbery 4: Rubbery) 1.75 Aftertaste (1: No aftertaste 2: Slight Aftertaste 3: Aftertaste 4: Bitter)  2.3  Overall Experience (Circle one for each biscuit)  = 1  = 2  = 3 1.08 1.83 Additional Comments A: Little salty, nice texture, flavor, more flavor, more pleasing Both were tasty. Was expecting B to be dryer and gritty based on color, but was pleasantly surprised that it was still soft and flavorful. Very good! Thyme created the aftertaste for the control

Conclusions & Applications STRENGTHS: LIMITATIONS: Buckwheat Magnesium, Phosphorus, Calcium, Omega-3 and -6 Dry, somewhat gritty Masks other flavors Hearty and nutty flavor Does not rise Size Sticky when kneading Control Moist Fiber Flaky More calorically dense Thiamin, Riboflavin, Niacin Experiment Dry Thyme vs. Fresh Thyme Utensils Volumeter Buttermilk

Future research Types of Buckwheat Flour—How Do They Affect Texture and Taste? With Equal Sugar Content, Similar Carb Count—Do People Find They Crave Less With the Heartier Choice of Buckwheat

Conclusions Proven Foods: Experimental Perspectives Stays fresh longer Increased fiber Whole kernel Coarse texture Denser Not as tall Italian Journal Of Food Science Harder Dough Syneresis: 28.1% to 32.29% higher Hardness, Size, and Decreased Moisture Higher granularity Flour particle size May require more water to increase dough, spread, and texture

WORKS CITED Filipčev, B., Šimurina, O., & Bodroža-Solarov, M. (2015). Impact Of Buckwheat Flour Granulation And Supplementation Level On The Quality Of Composite Wheat/Buckwheat Ginger-Nut-Type Biscuits. Italian Journal Of Food Science, 27(4), 495-504. McWilliams, M. (n.d.). Chapter 15 Baking Applications. In Foods Experimental Perspectives (8th ed., pp. 343-363). Pearson. G. (2015). Savory Garlic and Thyme Buttermilk Biscuits. Retrieved from http://foodnessgracious.com/ savorygarlicandthyme- buttermilk-biscuits/

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